Lemon Ricotta Cake Almonds (Print)

Moist lemon and ricotta cake with toasted almonds offers bright, creamy, and crunchy elements in every bite.

# Ingredient list:

→ Wet Ingredients

01 - 1 cup whole-milk ricotta cheese
02 - 3 large eggs, room temperature
03 - 1/2 cup extra-virgin olive oil or melted unsalted butter
04 - 1 teaspoon pure vanilla extract
05 - Zest of 2 lemons
06 - 1/4 cup freshly squeezed lemon juice

→ Dry Ingredients

07 - 1 cup granulated sugar
08 - 1 1/2 cups all-purpose flour
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon fine sea salt

→ Topping

11 - 1/2 cup sliced almonds
12 - 2 tablespoons coarse sugar or powdered sugar

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch springform pan with butter or oil and line the bottom with parchment paper for easy release.
02 - In a large mixing bowl, whisk together ricotta cheese, eggs, olive oil (or melted butter), vanilla extract, lemon zest, and lemon juice until completely smooth and creamy.
03 - In a separate medium bowl, whisk together granulated sugar, all-purpose flour, baking powder, and sea salt until evenly distributed.
04 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to prevent a tough texture.
05 - Pour batter into the prepared pan and smooth the surface with an offset spatula. Evenly sprinkle sliced almonds over the top. Bake for 35 to 40 minutes until golden brown and a toothpick inserted in the center comes out clean.
06 - Let the cake cool in the pan for 15 minutes before releasing the springform ring. Transfer to a wire rack to cool completely. Dust with coarse sugar or powdered sugar just before serving.

# Expert Tips:

01 -
  • The texture is incredibly moist without being dense or heavy
  • It comes together in one bowl with minimal effort
  • The tangy lemon and creamy ricotta balance perfectly
02 -
  • Overmixing will make the cake tough, so fold gently and stop as soon as the flour disappears
  • The cake continues cooking slightly as it cools, so do not overbake
  • Room temperature ingredients prevent the batter from curdling
03 -
  • Use a microplane to get the most fragrant lemon zest without any bitter pith
  • Toast the almonds lightly in a dry pan before sprinkling them on top

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