This Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert is everything you want in a show-stopping, citrus-kissed treat. Lusciously moist from creamy ricotta and almond flour, with just the right pop of bright lemon and a delicate crumb, it’s a recipe that feels impressive but is delightfully fuss-free. Whether you’re baking for a crowd, treating yourself to a cozy afternoon tea, or searching for a gluten-free dessert that’ll make everyone swoon, this cake shines as a slice of pure sunshine and joy.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that lay the foundation for a rich, moist, and balanced cake—each one plays a starring role, from the almond flour’s nutty warmth to the zingy lift of fresh lemon. Don’t skip or swap anything unless you love experimenting, because these flavors and textures work together like a dream!
- Almond Flour: Gives the cake a tender crumb and delicious, subtle nuttiness perfect for gluten-free desserts.
- Granulated Sugar: Sweetens the cake just right, balancing the tartness of the lemon without overpowering it.
- Eggs (separated): Whipped egg whites keep the cake light and airy, while yolks add richness and structure.
- Whole Milk Ricotta Cheese: Makes the cake incredibly moist and creamy with a melt-in-your-mouth texture.
- Zest of 2 Lemons: Packs the batter with bright, fragrant citrus oils for the signature lemony punch.
- Juice of 1 Lemon: Adds zippy acidity to brighten and freshen every bite.
- Vanilla Extract: Rounds out the flavors, infusing the cake with comforting, classic bakery notes.
- Almond Extract (optional): A small dash deepens the almond flavor for even more complexity.
- Gluten-Free Baking Powder: Ensures a fluffy lift so your cake rises beautifully without wheat.
- Salt: Enhances all the flavors and makes each bite pop.
- Powdered Sugar (for dusting): A gentle finishing touch for sparkle and sweetness.
How to Make Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert
Step 1: Prep the Pan & Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or a little oil, making sure to coat all the nooks and crannies so the cake releases flawlessly. Then, line the bottom with parchment for a guarantee that your gorgeous Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert pops right out. This simple step ensures epic presentation and easy cleanup!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together almond flour, gluten-free baking powder, and salt. This makes sure the leavening gets evenly distributed, so every bite is perfectly fluffy and never dense.
Step 3: Whisk Yolks & Sugar
Separate your eggs, placing yolks in a bowl with the granulated sugar. Whisk until the mixture becomes pale, thick, and creamy—this adds great volume and helps dissolve the sugar for an ultra-smooth, soft crumb.
Step 4: Add Ricotta, Lemon & Extracts
To the yolk-sugar mixture, add your whole milk ricotta, both the zest and juice from your lemons, vanilla extract, and that touch of almond extract if using. Stir until velvety and uniform, then inhale that glorious lemon aroma for maximum anticipation!
Step 5: Combine Wet and Dry Ingredients
Fold the dry almond flour mixture gently into the ricotta-lemon base. Take your time—mix just until everything is combined into a smooth, fragrant batter. The less you stir, the more tender your Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert will be.
Step 6: Beat Egg Whites to Stiff Peaks
In a clean, grease-free bowl, use electric beaters or a balloon whisk to whip the egg whites to stiff peaks. This magical step gives the cake its signature lightness and beautiful lift without any gluten.
Step 7: Fold in the Egg Whites
Gently fold one-third of the whipped egg whites into the batter to loosen it, then carefully fold in the rest in two more batches. Take care not to deflate your gorgeous, airy batter—this is the secret to a delicate, cloud-like texture.
Step 8: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 35 to 40 minutes, or until the cake is set in the center, with a lightly golden top that springs back when touched. Your kitchen will smell heavenly, and the anticipation will be worth it!
Step 9: Cool and Dust
Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edge, release the springform and let the cake cool completely on a wire rack. Right before serving, shower the top with a snowy dusting of powdered sugar for that bakery-worthy finish.
How to Serve Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert
Garnishes
The simplest and most beautiful way to finish this cake is a generous dusting of powdered sugar—think of it as the crowning glory. For extra flair, add a few curls of lemon zest, scattered toasted almond slices, or a handful of fresh mixed berries. Each option brings color and texture that makes your Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert look irresistible and taste even better.
Side Dishes
This cake pairs like a dream with lightly sweetened whipped cream or a spoonful of crème fraîche. A scoop of vanilla bean gelato alongside instantly transforms it into a restaurant-worthy dessert plate. If you want a fresh, vibrant side, toss some raspberries, blueberries, or strawberries with a splash of lemon for a bright, juicy contrast.
Creative Ways to Present
For a special occasion, slice the cake into elegant wedges and arrange them in a fan shape on a large platter, garnished with edible flowers or mint sprigs. For a brunch or coffee gathering, serve mini slices with cappuccino or iced tea. You can even stack thin slices with whipped ricotta between the layers for a sweet, layered twist on classic cake presentation—there are endless ways to showcase your Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert!
Make Ahead and Storage
Storing Leftovers
Got a few slices left? Lucky you! Simply cover your cake tightly with plastic wrap or transfer slices to an airtight container. This cake keeps beautifully in the refrigerator for up to four days, staying moist and rich without drying out. Let chilled slices come to room temperature for the best texture and flavor.
Freezing
If you want to stash away a secret treat for later, this cake freezes superbly! Cut into slices, wrap each piece in plastic and pop them into a zip-top freezer bag. It will keep its taste and moisture for up to 2 months. Thaw slices overnight in the fridge or at room temperature for a quick, gourmet dessert anytime you crave it.
Reheating
While this cake tastes fabulous straight from the fridge, a gentle 10-second zap in the microwave restores its just-baked warmth and softness—especially lovely if pairing with tea or coffee. Alternatively, let your slice come to room temperature, and it’ll taste fresh and lush without any effort.
FAQs
Can I substitute the ricotta with another cheese?
Ricotta provides a uniquely creamy texture and mild flavor that makes this cake special, but if needed, full-fat mascarpone or well-drained cottage cheese can work, though the result will be a touch denser and slightly different in taste.
Does the Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert taste very “almondy”?
The almond flavor is subtle and gently supportive, rather than overpowering. The lemon and ricotta are the stars, while the almond flour simply adds depth and a delicate nuttiness everyone loves.
How do I know when the cake is done baking?
Look for a lightly golden top and gently touch the center—it should spring back but not jiggle. A toothpick inserted into the center will come out clean or with just a few moist crumbs attached.
Can I add more lemon for extra zing?
Absolutely! For a brighter flavor, add extra zest or even a few drops of lemon extract. Start small and adjust until your Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert tastes as lemony as your heart desires.
Is this cake suitable for celebrations or special occasions?
Definitely! With its airy crumb, stunning finish, and universally loved flavors, this cake is ideal for birthdays, holidays, Mother’s Day brunches, or anytime you want to impress guests with a gluten-free treat that feels joyously decadent.
Final Thoughts
There’s always a reason to bake and share a Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert, whether you’re hosting friends or just treating yourself to a slice of something extraordinary. Fresh, bright, and beautifully simple, it just might become your new go-to showstopper. Give it a try—your tastebuds (and your guests) will thank you!
Print
Flourless Ricotta Lemon Almond Cake – Gluten-Free Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in a delightful Flourless Ricotta Lemon Almond Cake that’s perfect for those with gluten sensitivities. This luscious cake is bursting with the bright flavors of lemon and almond, making it a refreshing and elegant dessert option.
Ingredients
Almond Cake:
- 1 ½ cups almond flour
- ¾ cup granulated sugar
- 3 large eggs (separated)
- 1 cup whole milk ricotta cheese
- zest of 2 lemons
- juice of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ teaspoon baking powder (gluten-free)
- ¼ teaspoon salt
For Dusting:
- powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
- Prepare Almond Cake Batter: In a large bowl, combine almond flour, baking powder, and salt. In a separate bowl, whisk egg yolks with sugar until pale. Add ricotta, lemon zest, lemon juice, vanilla extract, and almond extract, and mix until smooth. Stir in dry ingredients.
- Beat Egg Whites: In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter. Pour into pan and bake for 35–40 minutes.
- Cool and Serve: Let the cake cool, then dust with powdered sugar before serving.
Notes
- For an extra lemony flavor, add more lemon zest or a touch of lemon extract.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
