Lemon Ricotta Cake

4.84 from 6 votes

This easy Lemon Ricotta Cake is light and fluffy, packed with creamy ricotta and citrus flavors. Made with simple ingredients and flourless, this Italian ricotta cake is surprisingly healthy, gluten-free and high in protein.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert

Cuisine: Gluten-free, High Protein, Low calorie

Keyword: eggs, ricotta

Servings: servings

Ingredients

1 cup (220 g) ricotta cheese full fat recommended
¼ cup (80 ml) honey or maple syrup
1 large egg
2 ½ tbsp freshly squeezed lemon juice from ½ lemon
⅓ cup (40 g) almond flour or oat flour
2 tbsp cornstarch
¾ tsp baking powder

Instructions

Preheat the oven to 350°F (180°C) and grease a 7-inch springform pan with oil or line it with parchment paper.
Strain the ricotta cheese by removing any extra liquid that has formed on top.
In a large bowl, whisk together ricotta cheese, egg, honey, and lemon juice until smooth.
Sift in almond flour, cornstarch and baking powder, then fold gently until fully combined; there should be no lumps left in the batter.
Pour the batter into the pan and bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let cool for at least 15 minutes before serving, garnished with a sprinkle of powder sugar or fresh berries on top.

Nutrition