Lemon Ricotta Cake Almonds

Last summer my neighbor brought over an armful of lemons from her tree, and I stood in my kitchen wondering what to do with all that bright yellow bounty before it went bad. This cake was the answer, and after one bite I understood why Italian grandmothers have been making ricotta cakes for generations. The texture is somewhere between a cheesecake and a sponge cake, with this incredible moistness that keeps for days.

I made this for my book club last month, and someone actually asked for the recipe before theyd even finished their first slice. The toasted almonds on top add this lovely crunch that catches people by surprise because theyre expecting something soft throughout. Everyone kept guessing the secret ingredient, and when I told them it was ricotta cheese, there were audible gasps around the table.

Ingredients

• Whole milk ricotta cheese: Full fat is essential here, that creamy richness is what makes the cake so tender and moist
• Room temperature eggs: I learned the hard way that cold eggs can make the ricotta seize up into tiny lumps
• Extra virgin olive oil: Choose a mild one, or use melted butter if you prefer that classic flavor
• Fresh lemons: Both the zest and juice are needed, and please use fresh not bottled
• All purpose flour: Regular unbleached flour gives the best structure and crumb
• Baking powder and salt: These are your lift and seasoning, dont skip them
• Sliced almonds: They toast beautifully in the oven and add such a lovely nutty contrast

Instructions

Preheat your oven:

Set it to 350°F and grease a 9 inch springform pan, lining the bottom with parchment paper so nothing sticks.

Whisk the wet ingredients:

In a large bowl, beat the ricotta, eggs, olive oil, vanilla, lemon zest, and juice until completely smooth and creamy.

Mix the dry ingredients:

In another bowl, stir together the sugar, flour, baking powder, and salt until well combined.

Combine the mixtures:

Fold the dry ingredients into the wet ones gently, stopping the moment you see the last streaks of flour disappear.

Add the topping and bake:

Pour the batter into your prepared pan, scatter the almonds over the top, and bake for 35 to 40 minutes until golden.

Cool completely:

Let the cake rest in the pan for 15 minutes before releasing the springform, then cool fully on a wire rack before serving.

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My mother in law asked for this recipe after having it at Easter, and now she makes it more often than I do. She serves it with fresh strawberries and says it reminds her of the lemon cakes she had traveling through Rome years ago.

Choosing Your Ricotta

Ive tested this with several brands of ricotta, and the results vary dramatically. Look for a brand that lists only milk, salt, and enzymes as ingredients, avoiding those with stabilizers or gums. Fresh ricotta from a specialty cheese counter will give you the most luxurious texture, but a good supermarket brand works perfectly fine too. Drain any excess liquid from the container before measuring, as too much whey can make the cake dense.

Lemon Variations

While this recipe calls for classic lemons, Meyer lemons make an absolutely stunning version with their floral sweetness. In the winter when Meyers are available, I swap them in and reduce the sugar slightly to compensate. You can also add a tablespoon of limoncello to the batter for an adults only version that tastes like Italy in cake form. Some lemon varieties have thicker skins with more bitter pith, so try to zest carefully avoiding the white layer beneath.

Serving Suggestions

This cake needs very little adornment, but a light dusting of powdered sugar right before serving makes it look professionally finished. A dollop of slightly sweetened whipped cream on the side is never a bad idea, especially if you are serving it for a special occasion. Fresh berries that are in season work beautifully alongside, and the tartness cuts through the richness perfectly.

• The cake keeps at room temperature for two days, longer in the refrigerator
• Leftovers are incredible toasted lightly for breakfast the next morning
• Wrap individual slices and freeze them for up to a month

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There is something so satisfying about a cake that looks elegant but comes together with such simple ingredients and minimal fuss.

Frequently Asked Questions

→ How do I prevent the cake from drying out?

Ensure not to overbake; check with a toothpick at 35 minutes. The ricotta and olive oil keep the cake moist.

→ Can I substitute almonds with another nut?

Yes, sliced pistachios or walnuts can provide a different but complementary texture and flavor.

→ What is the best way to incorporate lemon zest?

Use a fine grater to zest only the yellow part of the lemon to avoid bitterness and mix evenly into the wet ingredients.

→ Is it possible to make this cake gluten-free?

Absolutely, swap all-purpose flour with a gluten-free flour blend suited for baking to maintain texture.

→ How should I store the cake after baking?

Cool completely on a wire rack, then cover loosely and store at room temperature for up to two days or refrigerate to extend freshness.

→ Can I add any enhancements to enrich the flavor?

Adding a tablespoon of limoncello to the batter enhances the citrus aroma and depth of flavor.