Lemon Ricotta Almond Cake

Who wants to hear me complain about exams and school life?

*Nobody puts their hands up*

*One of those ball of twigs that blows around in cowboy films blows around here right now* 

What’s that even called? Is it tumbleweed? Or did I just make that word up like I do most of the time given my poor command of fluency in English?



Lemon Ricotta Almond Cake {gluten free}


I suppose (and I suspect that I’m 200% right here) that mone of you wants to read about how badly I want this school year to end, so I’ll just shut up and talk about cake instead. Because after all, isn’t cake the answer to every problem?

Except for maybe, that certain problem where it’s raining cake. You know the one where it’s pouring cake from the skies and it damages everybody’s houses, trees and stuff leaving a path of death and destruction.

Do you have that problem? Neither do I. So yeah, let’s say that cake is the solution to every problem – your argument is invalid.

Anyway, I do wish I had that problem.


Lemon Ricotta Almond Cake {gluten free}


Moving back to cake, because apparently I cannot write more than a hundred words without looking like a 3-year-old using a laptop… Don’t mind me. Please don’t – this is probably just me on a caffein high. I hope I’m back to normal once exams are over.

Can it be summer yet?

Given the fact that as for the time being I don’t own a time machine and therefore I’m unable to travel to that time when it’s summer (aka my birthday aka more cake aka awesomeness), I’ll have to settle for eating this summery cake instead.

Seriously, this one is like summer on dessert form. Light, crumbly and lemony – it has an almost melt-in-your-mouth texture that will make you want to eat the whole cake. But hey, good news: you won’t! Thanks to almonds, eggs and ricotta, this is one of the most filling cakes you’ll ever have. 

Plus it looks quite pretty on a tea time table, if I may say so myself. Well, mine kind of sank and I have to admit that it’s a bit of the uglier side… but that’s just because of my 3-year-old me, who apparently isn’t still able to mix egg whites into a batter properly. 

Oh, when will I ever learn?


Lemon Ricotta Almond Cake {gluten free}



You guys either:

a) Bake this cake, eat it and pretend it’s summer where you live.

b) Invent a time machine and sell it to me so I can travel to summer and spare myself the horrors of finals season.

Whatever you do, make sure you do tell me so I can come round, ok?


Lemon Almond Ricotta Cake
Serves 10
Light, melt-in-your-mouth and lemony - this cake definitely screams summer!
Write a review
Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
  1. 120 grams (1/2 cup or 1 stick) unsalted butter, softened
  2. 240 grams (2 cups) powdered sugar
  3. 2 vanilla beans
  4. zest from 2 lemons
  5. 4 eggs (separated and at room temperature)
  6. 240 grams (2 1/2 cups) almond meal
  7. 300 grams (10 1/2 oz) ricotta
  1. Freeze your beaters and a mixing bowl.
  2. Heat oven to 400F (200ºC). Line a 20 cm round pan with parchment paper and set aside.
  3. Beat softened butter, half of the sugar, vanilla seeds and lemon zest with an electrical mixer until pale and creamy, which should take about 5-6 minutes. Add egg yolks, one at time, and mix after each addition. Add almond meal and beat to combine. Fold in ricotta.
  4. Take your mixing bowl and beaters out of the freezer. Beat egg whites and the remaining sugar until stiff. Gently, fold them into the cake batter.
  5. Pour mixture into prepared pan and decorate with almond flakes if desired. Bake for 40-45 minutes (cover it with tinfoil after 25 minutes or so) until cooked. Let it cool for a couple of hours, or better yet, overnight!
  1. Note that if you use white granulated sugar you DO NOT need 2 cups. Anyway, I haven't tried that.
  2. This cake is so much better the next day!
Adapted from Cakelets and Doilies
honey & figs http://honeyandfigskitchen.com/

Have a nice day!



    • Consuelo says

      Whoops I forgot to mention that I didn’t pour all the batter in my pan because it wouldn’t fit. I got 9 mini cakes too haha the real cake is much bigger than that one ;–)

  1. says

    Summer is almost here and then you’ll be free from school and exams, I really don’t miss that! This cake looks beautiful and I love the lemon, almond, ricotta combination, so perfect for this time of year!

  2. says

    This cake looks amazing, and your photos are stunning! Im so jealous of all that beautiful natural light, its getting darker by the day here and our house is so dark inside at the best of times! :( (and 10 points for correctly naming the tumbleweed!)

  3. says

    This post had me LOL’ing, Consuelo. Brings me back to (not too long ago) when I was in your shoes. How you have the time to prepare such awesome blog posts – I have no idea! This cake looks SO good I don’t think I’d mind having some fall from the sky. And that’s saying something because when I was little, I was absolutely terrified of the book “Cloudy With a Chance of Meatballs”.

  4. says

    Look at that gorgeous cake bathed in light! Just beautiful, Consuelo. Light, crumbly and lemony and almost melt-in-your-mouth texture, is just what I need in a lemon cake right now. Lately, I’m obsessed with lemons! It’s totally gotten out of control. ;) Meanwhile, here’s to spring’s arrival and completing those exams (and, acing each one) so you can enjoy summer!

  5. says

    I would NOT describe this cake as ugly, Consuelo! The photos are beautiful! And yes, of course cake is the answer to every problem. ;-) Does this taste anything at all like a cheesecake? It sounds wonderful … especially with all those beautiful almonds on top. I really could eat a piece of this for my breakfast!

  6. says

    UM which part of this cake is ugly?! It looks delicious and I actually think the sunk in bit gives it character! Good luck on your exams…I’m right here with you! I’m officially on study break and should be studying now :( but watched a movie today…

  7. says

    So pretty, Consuelo! Even if the cake did sink a little, I think it still looks fantastic. I always have trouble folding egg whites into cake batter, so you’re not alone there. Ive never made a ricotta cake, but I’m excited to try this!

    By the way, tumbleweed is precisely the right word. I’m impressed by your command of English!

  8. Yeste Lima says

    Hola Consuelo, me he retrasadio mucho en visitarte, así que….muchos besos apretaos y gracias por compartir estas maravillas culinarias….

  9. says

    I love everything about that cake. Ricotta is one of my favorite things ever ever ever!

    And I so remember that is-school-over-yet feeling. I don’t miss it one bit–but summer will be here before we know it!

  10. says

    Consuelo, this has to be one of the most perfect cakes ever! Not only is it beautiful it has three of my very favorite flavors. Your photos are so gorgeous, as always! Thanks for sharing the recipe and pinning, of course! :) The cake is the answer to anything!

  11. says

    I’ve been baking with lemon like crazy lately and this cake looks absolutely delicious! And with the ricotta … I used ricotta for the first time last year in baking and totally fell in love! I’ll take a slice right now, please!

  12. says

    Such a pretty cake Consuelo…I wish for a slice of it…ricotta and lemon just sound delicious!
    Thanks for the recipe…hope you are having a great week :D

  13. says

    I love a moist almond cake, Consuelo! I know you said it’s filling but I don’t know if I could stop at one slice. That’s why I cut my cakes in small slivers because I know I’ll want more. I hope you savored this lovely taste of summer.

  14. says

    I just got a big smile when I saw this recipe and pictures…mainly because the pictures are so cheery and look spring like (and I definitely need some of that) and then the cake looks fantastic! Plus I’m a lemon lover – have a great week Consuelo!

  15. says

    Can we arrange for it to rain cake? Because that would basically be the best. Especially if it was this lemon ricotta almond cake! It looks pretty light so I don’t think there would be TOO much damage. :P

  16. says

    I’ll listen to you rant about school. Lets be real, sometimes you just gotta let it out! Melt in your mouth cake that screams summer, perfection. My perfect cake. Ahhh can it be mMay now?? Even though May isn’t summer. Who needs April anyway?? Thank for sharing!! Pinned for later!

  17. erinsilvius says

    Oh my goodness gracious, Consuelo, this is absolutely beautiful and I bet tastes as delicious as it is gorgeous! Stunning. You’ve got this girl. Those exams won’t know what hit them! xoxo

  18. says

    Oh my. I just stopped by via SugarHero and low and behold, I think I’ll be a regular. I woke up thinking I must eat nothing but veggies and water to make up for all the damage I did yesterday by way of pizza, wine, and chocolate frosting – but here you have me craving cake now. Dagnabit. Looks totally YUM! ;)

  19. says

    Oh boy, this cake looks amazing Consuelo! I love anything with lemon and almond and adding the ricottta sounds so good! It’s snowing here again today so I definitely wish I had a big slice of this cake and we can pretend it’s summer together :)

  20. says

    Lovely cake! ¡…and hell yes! Can’t summer come back already!!?? I feel miserable having to deal with these rainy days and my super heavy and thick winter parka! :-p


  21. Marie says

    Lovely cake! I plan to bake it tonight for a birthday tomorrow. Question: do you garnish with the almonds before or after baking? Thank you- can’t wait to taste it!

  22. Marie says

    I made this last night, and it is really a lovely cake! Flavors are subtle, it is sooo moist, and the almond meal gives a delicious texture. I made one addition: After pouring half the batter into the pan, I carefully spread a very thin layer of raspberry jam (maybe 1/3 cup total), and then covered with the remaining batter…made a tasty raspberry stripe in the middle. My birthday boy loved it!

  23. Stefanie says

    This turned out beautifully! I used granulated sugar instead (1/2 cup sugar for step 3 and a heaping 1/2 cup sugar for step 4) and it somehow worked out :) thanks for the great recipe!

  24. Sarah Schwarze says

    I made this cake a couple days ago and ohhh my it is ridiculously delicious! I absolutely love baking but most of the time I just have a taste of whatever I make but this cake was hard to stay away from! Almost didn’t want share with my family hehe :)

  25. says

    Hello my sweet darling :)

    I am a lider of opinion, come to this sitio by recomendation of your beautiful mother, to zorionak zuri zorionak zuri for yoy birthday, eightenn ¿no?

    Debería estar prohibido ser tan joven, coño.

    By the way, a mi like the albóndigas, I am the master of make albóndigas, to the rest of cocina I am very prescindible, but is the of menos.

    Congratulations :D

  26. Ashley says

    I made this for my mothers birthday. I made it the day before and I will have to agree with you, it’s AMAZING the next day! We are Italian and she said it tasted like a cake her grandmother would have made. I was so happy with how it turned out! And we are gluten free so it was so nice to just have to use one flour! Thank you so much for sharing this recipe. I will definitely be making this again and again!

  27. Marion Ring says

    This is such a great recipe! I’ve made it two times now and it’s been a real hit! However, I’ve had to cook it for 1h15 mins at 200°C in a traditional oven.

    • Consuelo says

      Hi Marion! I’m so glad you liked it!

      Yup! It works different depending on the kind of oven you had :( xxx

  28. anna says

    I rarely post reviews but this cake is amazingly good and I feel good about such healthy ingredients. I even forgot to put the pwdered sugar into the egg whites and it was still delish. I drizzeled agave syrup over the slices for those who wanted a sweeter taste. I will be making this often.

  29. says

    I’m not sure if I did something wrong but mine was burnt after 40 minutes at 400. I’m disappointed given how expensive the ingredients were and I was making it for a family brunch. Others may want to check in earlier when they are baking to ensure theirs doesn’t burn.

    • Consuelo says

      Hi Vicky!

      Sorry to hear about that! I’ve baked this one at 400F a couple of times and never had it burn. Also, lots of my readers have made this recipe and reported it was a total success, so I’m not sure what could have gone wrong. Maybe it was a problem with your oven? I find that the one at my parents’ place tends to cook everything much faster than the one I have, so it might be the same for yours.
      Again, sorry to hear about it. I try my best to make each one of my recipes a lot of times before I post them so they turn out perfect to you all and it makes me really sad to see such things happening. Hope you get to enjoy brunch nonetheless! xxx


  1. […] Lemon Ricotta Flourless Cake Gluten-free gals are in luck since alternatives to wheat flour are the norm during this holiday. Almond meal and plenty of butter are to thank for this cake’s melt-in-your-mouth texture. Get the recipe at honeyandfigskitchen.com. […]

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