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–+ servings

Lemon Almond Ricotta Cake (One Bowl)

A moist and flavorful cake combining the richness of ricotta with the bright flavor of lemon and the nuttiness of almonds, all made in one bowl for easy preparation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup ricotta cheese preferably whole milk
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup almond flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest freshly grated
  • 1/2 cup vegetable oil

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, combine the ricotta cheese, sugar, and eggs. Whisk until smooth.
  3. Add the almond flour, all-purpose flour, baking powder, baking soda, and salt. Mix until just combined.
  4. Stir in the lemon juice, lemon zest, and vegetable oil until fully incorporated.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

This cake is best served at room temperature and can be dusted with powdered sugar or served with fresh berries.

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