Lemon Ricotta Cake Almonds (Printer-friendly)

A moist, delicate cake blending creamy ricotta, bright lemon, and crunchy toasted almonds for a light treat.

# What you'll need:

→ Dry Ingredients

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

→ Wet Ingredients

04 - 3/4 cup granulated sugar
05 - Zest of 2 lemons
06 - 1/2 cup unsalted butter, softened
07 - 3 large eggs, room temperature
08 - 1 cup ricotta cheese, drained
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
13 - Powdered sugar for dusting

# Method:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line bottom with parchment paper.
02 - Whisk flour, baking powder, and salt in medium bowl until thoroughly combined. Set aside.
03 - Combine granulated sugar and lemon zest in large mixing bowl. Rub together with fingertips until sugar becomes fragrant and moist.
04 - Add softened butter to lemon sugar. Beat on medium-high speed until pale, light, and fluffy, approximately 3 minutes.
05 - Add eggs one at a time, beating thoroughly after each addition until fully incorporated before adding the next.
06 - Mix in drained ricotta, lemon juice, and vanilla extract on low speed until smooth and uniform.
07 - Gently fold dry ingredients into wet mixture using rubber spatula until just combined. Stop mixing as soon as flour streaks disappear.
08 - Pour batter into prepared cake pan. Spread evenly with offset spatula, smoothing top surface.
09 - Scatter sliced almonds evenly over batter surface. Sprinkle 2 tablespoons granulated sugar across almonds.
10 - Bake for 38 to 42 minutes until golden brown and toothpick inserted in center emerges clean.
11 - Let cake cool in pan 10 minutes. Run knife around edges, invert onto cooling rack, and cool to room temperature.
12 - Dust surface generously with powdered sugar before slicing. Serve at room temperature.

# Expert Tips:

01 -
  • The ricotta keeps the crumb impossibly moist while still maintaining a delicate, tender structure that melts on your tongue
  • Lemon and almonds create that perfect Italian bakery balance between bright sunshine and nutty warmth
  • This cake somehow tastes even better on the second day, if it lasts that long
02 -
  • Room temperature ingredients are non-negotiable here—cold butter or eggs will not emulsify properly and you will end up with a dense, disappointing cake
  • Do not skip draining the ricotta even for 15 minutes—excess moisture will throw off the batter consistency
03 -
  • Use a microplane to zest your lemons—it catches only the bright yellow skin and leaves behind the bitter white pith
  • If your almonds start browning too quickly before the cake is done, loosely tent the pan with aluminum foil for the last 10 minutes

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