Easy One-Bowl Lemon Ricotta Almond Cake
A delightful and simple cake that combines the rich texture of ricotta with the bright flavors of lemon and almond.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup All-purpose flour
- 1 cup Almond flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Kosher salt
- 3 large Eggs
- 1 cup Ricotta cheese
- 2 tablespoons Fresh lemon zest
- 1/4 cup Fresh lemon juice
- 1 teaspoon Pure vanilla extract
- 1/2 cup Vegetable oil
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice
Instructions
- Gather your ingredients.
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix the all-purpose flour, almond flour, granulated sugar, baking powder, and kosher salt in a mixing bowl.
- Add the eggs, ricotta cheese, lemon zest, fresh lemon juice, vanilla extract, and vegetable oil into the same bowl.
- Combine everything thoroughly until you have a smooth, lump-free batter.
- Pour the batter into the prepared cake pan.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake for about 10 minutes before transferring it to a wire rack to cool completely.
- Mix the powdered sugar with two tablespoons of lemon juice to create a glaze.
- Glaze the cooled cake by drizzling the glaze over it.
Notes
Use fresh ricotta for better texture. Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg