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Easy Gluten-Free Lemon Ricotta Cake: A Sunshine-Filled Recipe

Gluten-free lemon ricotta cake with powdered sugar on a wire rack, lemon slices nearby.

Sunshine in a Bowl: My Go-To Gluten-Free Lemon Ricotta Cake

Hey there, fellow food lovers! I'm so excited to share this recipe with you today. It's not just any recipe, it's my personal sunshine-in-a-bowl — a gluten-free lemon ricotta cake that's ridiculously easy, incredibly moist, and bursting with bright citrus flavor. You know, sometimes you just need something that feels like a warm hug and tastes like a vacation… well, this cake is it. I stumbled upon this gem years ago when I was first trying to navigate the world of gluten-free baking, and it's been a staple in my kitchen ever since. What I love most is how remarkably simple it is, with ingredients you likely already have on hand. Plus it's a total crowd-pleaser, whether it's a casual brunch or a summer celebration. Ready to dive in? Let's get baking!

What you'll need to make this lemony goodness:

Here's a peek into your pantry and fridge. Don't worry, it's a small list of simple yet delicious ingredients!

  • 1 ½ cups almond flour: This is our gluten-free star, giving the cake a lovely, slightly nutty flavor and a tender crumb. You could also experiment with a 1:1 gluten-free baking blend, but almond flour gives a distinctly amazing texture in this recipe.
  • ½ cup granulated sugar: For sweetness! feel free to adjust this slightly to suit your taste, you can go a bit less, if you prefer.
  • 1 teaspoon baking powder: Our leavening agent, ensuring a nice rise and fluffy texture.
  • ½ teaspoon fine sea salt: Crucial for enhancing all the flavors; don't skip it!
  • 2 large eggs: Make sure they're at room temperature. It helps create a smoother batter that bakes more evenly; take them out of the fridge about 30 minutes before you start.
  • 1 cup whole milk ricotta cheese: This provides the cake with its glorious moistness and rich flavour. If you can't find whole milk, the low-fat kind is okay but the cake won't be as decadent.
  • ½ cup melted unsalted butter: Adds richness and improves the overall texture. You can use vegan butter here, just make sure it's one with a high fat content for a similar outcome.
  • ¼ cup fresh lemon juice: That's about the juice of one large lemon. It provides that key tang. Freshly squeezed, not from the bottle, please! Just use a good citrus juicer to get all the juice.
  • Zest of 1 large lemon: This boosts the lemon flavor. Remember to zest the lemon before you juice it for zero waste!
  • 1 teaspoon pure vanilla extract This elevates the flavours making this even more special
  • Optional: Powdered sugar for dusting: Beautiful for presentation, plus it adds just a touch more sweetness, which we can never say no to!

Let's Bake: Step by Step Guide

Okay, time to get your hands dirty! This shouldn't take more than 15 minutes of prep work, and the baking is mostly hands-off.

  1. Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan. A springform pan makes removal so easy compared to a standard pan, and you wouldn't want the cake to break after prepping it so perfectly!
  2. Dry Ingredients Unite: In a medium-sized bowl, whisk together the almond flour, sugar, baking powder, and salt. Make sure everything's evenly distributed, this will ensure an even bake.
  3. Wet Ingredients Get Whisked: In a separate, larger bowl, whisk together the eggs, melted butter, ricotta cheese, lemon juice, lemon zest, and vanilla extract. It may look a bit curdled in the beginning but keep whisking until it comes together.
  4. Combine the Mixtures: Now, gently pour the wet ingredients into the dry ingredients and fold them together with a spatula until almost fully combined. Don't over mix! A few tiny streaks of dry flour are okay, they will go away with rest.
  5. Pour and Bake: Pour the batter into your prepared springform pan and spread it out evenly. Pop it into the preheated oven and bake for 40-45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Keep checking it on the 40min mark, oven temperatures can vary slightly!
  6. Cool and Finish: Let the cake cool in the pan for about 15-20 minutes before carefully removing the sides of the springform pan. Remember, patience is key! Don't rush this step to avoid breaking your cake. Let it cool down completely on a wire rack before dusting it with powdered sugar and serving. You might want to use a cooling rack to get the job done like a pro!

Tips & Tricks for Cake Success:

Okay, let's talk about ways to really make this cake yours, and some extra tips.

  • Flavor Boost: Want even more lemon? Add a half-teaspoon of lemon extract to the batter. It can push that citrus flavor into overdrive. Or, for a different twist, try using orange zest and juice instead of lemon - a fabulous variation!
  • Dairy-free Option: Swap the ricotta cheese with a dairy-free ricotta or thick Greek yogurt. It'll still deliver that luscious texture, though the flavor might be slightly different.
  • Make It Fancy: Elevate the cake with a simple lemon glaze! Just mix powdered sugar with a little bit of lemon juice until you get that pourable consistency. Drizzle over the cooled cake. It'll look absolutely stunning on the table.
  • Add Some Crunch: Before baking, sprinkle some slivered almonds or chopped pistachios on top for a little nutty crunch to please the palette.
  • Get Creative with Fruit: Feel free to add a layer of berries such as blueberries, raspberries, or sliced strawberries on top of the batter before popping in the oven, they'll add something new to the cake and give it a lovely colour.
  • Troubleshooting: If your cake seems to be browning too quickly, tent it with foil. This allows the cake to continue baking through without overbrowning.
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Recipe Card:

Prep time: 15 minutes

Cook time: 40-45 minutes

Total time: About 1 hour

Serves: 8-10 people

Ingredients:

  • 1 ½ cups almond flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1 cup whole milk ricotta cheese
  • ½ cup melted unsalted butter
  • ¼ cup fresh lemon juice
  • Zest of 1 large lemon
  • 1 tsp pure vanilla extract
  • Optional: Powdered sugar for dusting

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan.
  2. In a medium bowl, whisk together almond flour, sugar, baking powder and salt.
  3. In a large bowl, whisk together eggs, melted butter, ricotta cheese, lemon juice, lemon zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ones and gently fold until just combined.
  5. Pour batter into prepared pan and spread evenly.
  6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 15-20 minutes then carefully remove and cool completely on a wire rack before slicing and dusting with powdered sugar.
Gluten-free lemon ricotta cake with powdered sugar on a wire rack, lemon slices nearby.

Final Thoughts

That's it, my friend! You now have the secret to my favorite gluten-free lemon ricotta cake. I can almost smell that citrusy, buttery aroma wafting out of your kitchen already! It's a wonderful treat for any occasion. I genuinely believe that this cake is an amazing way to brighten up any day. I would love to know how this turns out for you. Feel free to leave a comment below with your photos and feedback! Happy baking!

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