Lemon Almond Ricotta Cake
July 24, 2024
Our friend greens and chocolate has parlayed her love of almond and lemon into a heavenly ricotta cake that’s rich and dense — yet also amazingly light. It’s the perfect spring dessert.
The flavor combination of lemon and almond is one of my favorites, and I start craving it during the spring months. Obviously, lemon baked goods are popular around spring and Easter, and this year I have a new favorite lemon dessert: Lemon Almond Ricotta Cake. The addition of almond extract makes it truly irresistible.
This lemon cake has all of the usual ingredients in a cake — flour, butter and sugar — but one distinct ingredient that is unique. The star ingredient is ricotta cheese.
If you’ve never added ricotta to a cake, you are definitely missing out! It somehow makes this cake light but not fluffy. It’s amazingly rich and moist, but not dense or heavy. This makes it perfect for a brunch dessert or just a lighter option after dinner.
Of course, another highlight of this cake is the addition of 2 tablespoons of lemon zest, which gives the cake its lemon flavor. I love adding lemon zest to baked goods to really highlight the fresh flavor of lemon.
Another selling point to this cake? It can all be made in one bowl! I love a simple dessert that still impresses, and this Lemon Almond Ricotta Cake is just that. It’s simple enough for any novice baker to make, but it tastes like a seasoned cook made it.
I topped this ricotta cake with a lemon glaze frosting and some fresh raspberries. I loved how simple yet flavorful it was. It would also be great with whipped cream and fresh strawberries!
SERVINGS
8-10
PREP TIME
15 min
COOK TIME
45 min
Ingredients
-
1/2cup unsalted butter, at room temperature
-
1cup granulated sugar
-
2tablespoons lemon zest, from about 1 1/2 lemons
-
3large eggs
-
1teaspoon almond extract
-
15ounces whole milk ricotta
-
1 1/3cups unbleached all-purpose flour
-
2teaspoons baking powder
-
1/2teaspoon salt
-
Fresh raspberries, for topping
For the glaze:
-
2cups powdered sugar
-
3tablespoons lemon juice
-
2-3tablespoons milk
Directions
-
1
Heat oven to 350 F.
-
2
Line a 9-inch round cake pan with parchment paper, and then spray with cooking spray.
-
3
In a large bowl with an electric mixer, beat the butter and sugar together until well combined, about 2 minutes.
-
4
Add the lemon zest and beat to combine.
-
5
Add the eggs one at a time, scraping down the edges of the bowl after each addition.
-
6
Add the almond extract and ricotta and beat until combined.
-
7
Add the flour, baking powder and salt, mixing in with the wet ingredients until combined.
-
8
Pour the batter into the prepared cake pan.
-
9
Bake for 40 to 45 minutes, until slightly golden and a toothpick comes out of the middle clean. Let cool.
-
10
Once the cake is cool, prepare the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until combined.
-
11
Pour the glaze over the cake.
-
12
Serve topped with fresh raspberries and enjoy!