
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.
- 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!
- 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.
- 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.
- 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.
- 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!
- 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:
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan.
- In a medium bowl, whisk together almond flour, sugar, baking powder and salt.
- In a large bowl, whisk together eggs, melted butter, ricotta cheese, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ones and gently fold until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- 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.

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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