Lemon Ricotta-Almond Cake ( Gluten-Free )
"This is a beautifully rich gluten-free cake that unlike many GF cakes will stay moist for days. It's based on a cake from the blog Lucullian Delights. The delicate tastes of almond and lemon compliment each other in a really wonderful way. This would taste great with fresh fruit. I prefer the Almond Meal/Flour from Bob's Red Mill, which can be bought at most health food stores or online. Make sure the gluten-free flour mix you use contains xanthan or guar gum! Pamela's works best."
photo by Whats Cooking
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 3 eggs
- 1⁄2 cup almond meal or 1/2 cup almond flour
- 1⁄2 cup ricotta cheese
- 1⁄3 cup butter, melted
- 3⁄4 cup Pamelas ultimate baking and pancake mix
- 7⁄8 cup sugar
- 1⁄2 teaspoon lemon extract
- 1 lemon, juice of
- 1⁄2 teaspoon lemon zest
directions
- Preheat the oven to 350°F.
- Whisk eggs and sugar. Add almond meal and butter, and stir well.
- Pulse ricotta in blender or mash by hand, and then add to batter. Stir thoroughly to combine before folding in Pamela's Baking and Pancake Mix. Lastly, add the lemon zest, lemon juice and lemon extract and mix the batter to blend.
- Grease 8" round cake pan. Pour batter into the cake pan, and bake for 30 minutes.
- Cool for 10 minutes before slicing and serving warm. Dust with powdered sugar and/or garnish with fruit.
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Reviews
-
Moist, delicious and just perfect! -
Omg omg..it was sooooooo good! I followed the recipe exactly as posted! It was moist and yummy. It tasted like those lemon bars but in a sponge cake form. Perfect for my gluten intolerant husband! This recipe looks pretty versatile so I will be trying to make a key lime and pistachio version....Yay I am soo happy to have a yummy recipe to play around with! Thanks! -
I never cook and attempted this recipe all by myself for office party treats. We had a gorgeous carrot cake, almond cookies, chocolate chip cookies, and a decadence cake (all by proficient bakers) but my little lemon ricotta was the star of the show. Super easy and super delicious. -
This was delicious and very easy. My entire family enjoyed it. It is a great lunchbox treat. I changed the recipe just a bit to tone down the lemon taste. (I love the lemon, but my celiac kid does not.) I added almond extract instead of the lemon extract. Keeper! 10.5" round 22 mins. -
I made a double recipe of this and frosted it with a lemon cream cheese frosting. It was a great layer cake! and moist lemony. the whole family loved it and 2 usually hear the words gluten free and turn up there nose.
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Tweaks
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This was delicious and very easy. My entire family enjoyed it. It is a great lunchbox treat. I changed the recipe just a bit to tone down the lemon taste. (I love the lemon, but my celiac kid does not.) I added almond extract instead of the lemon extract. Keeper! 10.5" round 22 mins.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
