Lemon Ricotta Cake Almonds (Printer-friendly)

Tender lemon and ricotta cake with a crunchy almond topping for a delightful treat.

# What you'll need:

→ Dry Ingredients

01 - 1 1/3 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 3 large eggs, room temperature
08 - 1 cup ricotta cheese
09 - Zest of 2 lemons
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract

→ Almonds & Toppings

12 - 1/2 cup sliced almonds
13 - 2 tablespoons powdered sugar, for dusting

# Method:

01 - Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream together the butter and sugar until light and fluffy.
04 - Add eggs one at a time, beating well after each addition.
05 - Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth.
06 - Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
07 - Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

# Expert Tips:

01 -
  • The ricotta creates the most tender, moist crumb that stays soft for days unlike traditional butter cakes
  • Fresh lemon zest and juice give it this bright, sunny flavor that feels like eating dessert in an Italian garden
  • The almonds on top get perfectly toasted and add a lovely crunch that contrasts beautifully with the soft cake
02 -
  • Cold ingredients will ruin the texture, so make sure everything is at room temperature before you start mixing
  • Overmixing once the flour is added will make the cake tough and dense instead of tender
  • The ricotta makes this more moist than regular cakes, so a slightly longer cooling time in the pan prevents it from breaking when you remove it
03 -
  • Don't skip lining your pan with parchment paper because the ricotta makes this cake more delicate than others
  • If you don't have sliced almonds, roughly chopped whole almonds work just as well
  • The cake is done when it's golden and springs back when you gently press the center

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