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Moist Ricotta Lemon Cake Recipe with Zesty Almond Crust

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A moist and tender ricotta lemon cake topped with a zesty almond crust, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (375g) ricotta cheese (whole milk recommended for richness)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 ¾ cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Zest of 2 lemons
  • ½ cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
  • ½ cup (120ml) whole milk
  • 1 teaspoon pure vanilla extract
  • ¾ cup (75g) sliced almonds (toasted)
  • ¼ cup (50g) brown sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch springform pan and line the bottom with parchment paper.
  2. Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Remove and cool.
  3. In a small bowl, combine toasted almonds, brown sugar, lemon zest, melted butter, and a pinch of salt. Stir and set aside.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In a large bowl, beat ricotta and granulated sugar with an electric mixer or whisk until smooth and creamy, about 2-3 minutes.
  6. Add eggs one at a time, beating well after each addition.
  7. Stir in lemon zest, lemon juice, and vanilla extract.
  8. Gradually add the flour mixture in three parts, alternating with milk in two parts, starting and ending with flour. Fold gently after each addition.
  9. Pour batter into the prepared pan and smooth the top. Evenly sprinkle the almond crust mixture over the batter and press lightly.
  10. Bake for 45-50 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if crust browns too quickly.
  11. Cool in the pan for 15 minutes, then release the springform and transfer the cake to a cooling rack to cool completely.

Notes

Use whole milk ricotta for best richness. For dairy-free, substitute ricotta with firm tofu blend and use dairy-free milk. For gluten-free, replace all-purpose flour with almond flour or gluten-free baking blend, adjusting amounts to avoid density. Toast almonds carefully to avoid burning. Let cake cool fully before slicing to keep crust crisp. Optionally brush warm cake with lemon syrup for extra lemon flavor.

Nutrition

Keywords: ricotta lemon cake, almond crust, moist lemon cake, easy lemon cake, lemon dessert, ricotta dessert, zesty almond crust

Find it online: https://zorbmeal.com/moist-ricotta-lemon-cake-recipe-with-zesty-almond-crust-easy-and-perfect/