Baking · Cakes & muffins

Lemon Ricotta Almond Cake

A lightly sweetened ricotta cake with almond meal, lemon and a soft, close crumb.

By CarbPortion · AI-assisted recipe

Cakes & muffins

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Prep: 20 min
Cook & rest: 105 min
Total: 125 min
Servings: 10
Method: Oven

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Original recipe: 10 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

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FOR 10 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Almondsfinely ground200 g
RicottaWhole milk250 g
Eggbeaten200 g
Granulated sugarGranulated60 g
Buttermelted and cooled60 g
Lemon juiceRaw50 g
Baking powderDouble-acting, sodium aluminum sulfate8 g
Vanilla extractPure extract5 g
SaltTable salt1.5 g

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STEP BY STEP

Let’s make it.

Heat the oven to 340°F (170°C). Line the base and sides of a 20 cm round cake tin. Mix the almond meal, baking powder and salt.
Whisk the ricotta, sugar and eggs until smooth. Whisk in the cooled melted butter, lemon juice and vanilla.
Fold in the dry ingredients just until combined. Scrape into the tin and level the top.
Bake for 40–50 minutes until lightly golden and set, with no wet batter on a skewer. Cover loosely with foil if the top colors early.
Cool in the tin for 10 minutes, then carefully lift onto a rack. Cool fully before cutting into 10 servings.

Kitchen notes

This cake contains measured sugar and is only lightly sweet. All of that sugar is included in the carbohydrate estimate.
The total time includes approximately 45–55 minutes for cooling before slicing. A larger or deeper bake may need longer.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 12.9 g
Fiber: 2.5 g
Carbs − fiber: 10.4 g
Protein: 8.7 g
Fat: 19.3 g
Energy: 251 kcal

Calculated from USDA ingredient records, divided into 10 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Lemon Ricotta Almond Cake

For 10 servings

Fruit & berries

Lemon juiceRaw50 g

Eggs & dairy

EggRaw, whole, without shell200 g
RicottaWhole milk250 g

Oils & fats

ButterUnsalted60 g

Herbs & spices

SaltTable salt1.5 g

Nuts & seeds

AlmondsPlain200 g

Sauces & pantry

Baking powderDouble-acting, sodium aluminum sulfate8 g
Granulated sugarGranulated60 g
Vanilla extractPure extract5 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/lemon-ricotta-almond-cake/

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