Lemon Ricotta Cake
This is an awesome little, great tasting cake. Super simple and easy to make. Perfect for any little gathering, a mid-day snack, or a quick simple little desert for when company is coming over.
The first time I made this cake was for Easter this year. It was the perfect desert for Easter Day, and it was perfect after a big dinner! It was light and airy!
It is gluten free, low carb, and sugar free! Wow! I love this cake because you could probably substitute any type of flour for the almond flour that I used. In fact I thought about making it again using my gluten free flour mixture instead of just almond. I think that either way it would turn out wonderful. The taste of lemon really comes through and gives you a little taste of spring! Which is why I wanted to make it for Easter.
Preheat oven to 325 degrees. I used a round pie pan for this cake, you could also use a little square cake pan (8×8). Spray or butter the bottom of the pan well.
Measure out all dry ingredients into a separate bowl.
In a stand mixer, cream together the butter, sugar, and vanilla until well combined. At this time add in only 1 egg, blend until the mixture is light and fluffy. Add ricotta, lemon zest and juice. Mix until well combined.
At this time you will want to add a bit of the dry ingredients slowly, just a little bit at a time into the wet ingredients. I would add about 1/4 of a cup and then add an egg. Mix well, add a 1/4 cup then add an egg. Continue doing so until the rest of the eggs have been added along with the dry mixture. Make sure to combine well in between each addition.
Pour into greased pan and bake for approximately 40-50 minutes. Remove cake and let stand for 15-20 minutes. Once it has cooled completely I flip the cake out onto a plate for serving.
I like to refrigerate this cake once I have served it. I wrap it in scran wrap and stick it into the refrigerator. I am sure it would be okay for a day or two out on the counter covered, but I like to play it safe!!
- 1/2 stick butter (softened)
- 1/2 cup sugar (I used my usual, Monk Fruit)
- 4 eggs
- 1 cup whole milk ricotta cheese (keep cold until ready to use)
- 1 1/2 tablespoon lemon juice (I squeezed a few lemons, after I zested them)
- 1 teaspoon lemon zest (about 1 lemon)
- 1 teaspoon vanilla extract
- 1 1/4 cup almond flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
That’s a wrap!