Lemon Ricotta Cake Almonds (Printer-friendly)

A tender cake infused with lemon zest and ricotta, topped with crunchy sliced almonds for texture contrast.

# What you'll need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup granulated sugar
05 - 1/2 cup unsalted butter, softened
06 - 1 cup whole milk ricotta cheese
07 - 3 large eggs, room temperature
08 - Zest of 2 lemons
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon pure vanilla extract

→ Topping

11 - 1/2 cup sliced almonds
12 - 2 tablespoons granulated sugar (optional)

# Method:

01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
02 - Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat the butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Mix in the ricotta cheese until fully incorporated and smooth.
05 - Add eggs one at a time, beating thoroughly after each addition.
06 - Blend in the lemon zest, lemon juice, and vanilla extract.
07 - Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
08 - Pour the batter into the prepared pan and smooth the top surface evenly.
09 - Sprinkle sliced almonds evenly over the batter. Add additional sugar if desired for extra crispiness.
10 - Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and top is golden brown.
11 - Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The ricotta keeps this cake incredibly moist without being heavy or dense
  • Fresh lemon gives it this bright sunny flavor even on cloudy days
02 -
  • Room temperature ingredients are non negotiable here cold butter or eggs will not blend properly
  • Stop mixing as soon as the flour disappears overmixing makes the texture tough instead of tender
03 -
  • Use whole milk ricotta not part skim because the fat content is what creates that tender crumb
  • Grate your lemons before juicing them so the zest does not get lost in the process

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