Lemon Ricotta Cake Almonds

The smell of lemons being zested always pulls me back to my grandmother's kitchen, where she would hum Italian folk songs while baking something simple yet extraordinary. This Lemon Ricotta Cake bridges that gap between everyday dessert and something worthy of a Sunday family gathering. I started making it when I realized ricotta could make cakes impossibly moist without the fuss of complicated techniques.

Last summer I made this for a friend who swore she didnt like desserts, only to catch her sneaking a second slice while standing at the counter. Thats the kind of quiet win that makes baking worth it.

Ingredients

• Whole milk ricotta cheese: The full fat version creates the tender crumb that makes this cake special, part skim just doesnt deliver the same luxury
• Room temperature eggs: This small detail makes all the difference in how evenly the batter incorporates
• Extra virgin olive oil or melted butter: Olive oil adds subtle fruitiness while butter gives classic richness, both work beautifully
• Lemon zest and juice: Use organic lemons if you can since the zest carries the essential oils that pack the real flavor punch
• Granulated sugar: Creates a crisp exterior that contrasts perfectly with the soft interior
• All purpose flour: Provides just enough structure to hold everything together while staying tender
• Baking powder: Gives the lift that makes each slice impossibly light
• Sliced almonds: Toast during baking to create a gorgeous golden topping with irresistible crunch

Instructions

Prepare your oven and pan:

A 350°F oven and a well greased springform pan lined with parchment will be your best friends here. The parchment bottom is non negotiable unless you enjoy sticking situations.

Whisk the wet ingredients:

Combine the ricotta, eggs, oil or butter, vanilla, lemon zest and juice in a large bowl until completely smooth. Take your time to really whisk it until the ricotta disappears into the mixture.

Mix the dry ingredients:

In another bowl, stir together the sugar, flour, baking powder, and salt until well combined.

Combine the mixtures:

Fold the dry ingredients into the wet mixture just until you no longer see dry streaks. Over mixing here is the enemy of a tender cake.

Add the topping and bake:

Pour the batter into your prepared pan, smooth the top, and scatter those almonds evenly across the surface. Let it bake for 35 to 40 minutes until the almonds are golden and a toothpick comes out clean.

Cool completely:

Give it 15 minutes in the pan before releasing the springform, then let it finish cooling on a wire rack. This patience prevents the cake from breaking apart while warm.

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My sister requested this for her birthday instead of a fancy layer cake, saying it was the dessert that actually tasted like happiness instead of just looking impressive on Instagram.

Serving Suggestions

A dusting of powdered sugar right before serving makes it look professionally finished without any real effort. I love serving it alongside fresh berries that have been tossed with a little sugar and left to macerate for twenty minutes.

Make Ahead Storage

This cake actually develops more flavor on the second day as the lemon essence permeates every crumb. Wrap it tightly and store at room temperature for up to three days, though in my house it rarely survives past day one.

Flavor Variations

Swap the lemon for orange zest and add a teaspoon of thyme for a sophisticated twist that surprises everyone who tries it. The herbal note cuts through the ricotta richness in the most unexpected way.

• Add a tablespoon of limoncello to the batter for an adults only version that tastes like Italy in a cake
• Replace half the flour with almond flour for an even more intense nutty flavor
• Fold in fresh blueberries before baking for bursts of juicy sweetness throughout

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There is something deeply comforting about a cake that never tries too hard but always delivers exactly what you need. This is the recipe that taught me simple ingredients handled with care are often more powerful than complex techniques.

Recipe FAQs

→ What makes the cake moist?

The ricotta cheese and olive oil or melted butter contribute fat and moisture, resulting in a tender and moist crumb.

→ How do toasted almonds affect the texture?

Toasted almonds add a pleasant crunch and nutty flavor that contrasts the soft, delicate cake texture.

→ Can I substitute gluten-free flour?

Yes, using a gluten-free flour blend works well and maintains the cake’s structure and taste.

→ What is the role of lemon zest and juice?

Lemon zest imparts bright citrus oils while the juice infuses fresh tang, creating a balanced, vibrant flavor.

→ How should the cake be baked for best results?

Bake at 350°F until a toothpick inserted comes out clean and the almonds turn golden, ensuring an evenly cooked, moist cake.

→ Are there any allergen considerations?

This cake contains dairy, eggs, nuts, and gluten. Nut-free or gluten-free alternatives require ingredient substitutions as noted.