Lemon Ricotta Cake Almonds (Printer-friendly)
Moist and tangy with ricotta, lemon zest, and crunchy sliced almonds for a light delight.
# What you'll need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 1 cup whole milk ricotta cheese
09 - Zest of 2 lemons
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract
→ Topping
12 - 1/2 cup sliced almonds
13 - 2 tablespoons granulated sugar
# Method:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition.
05 - Mix in ricotta cheese, lemon zest, lemon juice, and vanilla extract until well combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
07 - Pour the batter into the prepared pan and smooth the top.
08 - Sprinkle sliced almonds evenly over the batter, then sprinkle with the 2 tablespoons of sugar.
09 - Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
10 - Let the cake cool in the pan for 15 minutes, then release the springform and cool completely on a wire rack. Serve plain or with a dusting of powdered sugar if desired.
# Expert Tips:
01 -
- The ricotta keeps it incredibly moist without making it heavy or dense
- Lemon and almonds create this bright sophisticated flavor everyone thinks came from a bakery
02 -
- Overmixing after adding flour makes the cake tough, so stop as soon as flour streaks disappear
- The almonds can burn if left too long, so check the cake at 40 minutes and tent with foil if needed
03 -
- Bring all ingredients to room temperature before starting for the best texture
- Use a light hand when measuring flour, spooning it into the measuring cup rather than dipping directly