Lemon Ricotta Cake
5 months ago

Lemon Almond Ricotta Cake

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!

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 8 to 10

Ingredients

For the cake:
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons lemon zest, from about 1 ½ lemons
3 large eggs
1 teaspoon almond extract
1 ½ cups (15 ounces) whole milk ricotta
1 ⅓ cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Fresh raspberries, for topping

For the glaze:
2 cups powdered sugar
3 tablespoons lemon juice
2 to 3 tablespoons 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!