Lemon Ricotta Almond Cake

Who wants to hear me complain about exams and school life?

*Nobody puts their hands up*

*One of those ball of twigs that blows around in cowboy films blows around here right now* 

What’s that even called? Is it tumbleweed? Or did I just make that word up like I do most of the time given my poor command of fluency in English?



Lemon Ricotta Almond Cake {gluten free}


I suppose (and I suspect that I’m 200% right here) that mone of you wants to read about how badly I want this school year to end, so I’ll just shut up and talk about cake instead. Because after all, isn’t cake the answer to every problem?

Except for maybe, that certain problem where it’s raining cake. You know the one where it’s pouring cake from the skies and it damages everybody’s houses, trees and stuff leaving a path of death and destruction.

Do you have that problem? Neither do I. So yeah, let’s say that cake is the solution to every problem – your argument is invalid.

Anyway, I do wish I had that problem.


Lemon Ricotta Almond Cake {gluten free}


Moving back to cake, because apparently I cannot write more than a hundred words without looking like a 3-year-old using a laptop… Don’t mind me. Please don’t – this is probably just me on a caffein high. I hope I’m back to normal once exams are over.

Can it be summer yet?

Given the fact that as for the time being I don’t own a time machine and therefore I’m unable to travel to that time when it’s summer (aka my birthday aka more cake aka awesomeness), I’ll have to settle for eating this summery cake instead.

Seriously, this one is like summer on dessert form. Light, crumbly and lemony – it has an almost melt-in-your-mouth texture that will make you want to eat the whole cake. But hey, good news: you won’t! Thanks to almonds, eggs and ricotta, this is one of the most filling cakes you’ll ever have. 

Plus it looks quite pretty on a tea time table, if I may say so myself. Well, mine kind of sank and I have to admit that it’s a bit of the uglier side… but that’s just because of my 3-year-old me, who apparently isn’t still able to mix egg whites into a batter properly. 

Oh, when will I ever learn?


Lemon Ricotta Almond Cake {gluten free}



You guys either:

a) Bake this cake, eat it and pretend it’s summer where you live.

b) Invent a time machine and sell it to me so I can travel to summer and spare myself the horrors of finals season.

Whatever you do, make sure you do tell me so I can come round, ok?


Lemon Almond Ricotta Cake
Serves 10
Light, melt-in-your-mouth and lemony - this cake definitely screams summer!
Write a review
Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
  1. 120 grams (1/2 cup or 1 stick) unsalted butter, softened
  2. 240 grams (2 cups) powdered sugar
  3. 2 vanilla beans
  4. zest from 2 lemons
  5. 4 eggs (separated and at room temperature)
  6. 240 grams (2 1/2 cups) almond meal
  7. 300 grams (10 1/2 oz) ricotta
  1. Freeze your beaters and a mixing bowl.
  2. Heat oven to 400F (200ºC). Line a 20 cm round pan with parchment paper and set aside.
  3. Beat softened butter, half of the sugar, vanilla seeds and lemon zest with an electrical mixer until pale and creamy, which should take about 5-6 minutes. Add egg yolks, one at time, and mix after each addition. Add almond meal and beat to combine. Fold in ricotta.
  4. Take your mixing bowl and beaters out of the freezer. Beat egg whites and the remaining sugar until stiff. Gently, fold them into the cake batter.
  5. Pour mixture into prepared pan and decorate with almond flakes if desired. Bake for 40-45 minutes (cover it with tinfoil after 25 minutes or so) until cooked. Let it cool for a couple of hours, or better yet, overnight!
  1. Note that if you use white granulated sugar you DO NOT need 2 cups. Anyway, I haven't tried that.
  2. This cake is so much better the next day!
Adapted from Cakelets and Doilies
earthly taste https://earthlytaste.com/

Have a nice day!



  • Reply Rachel @ Bakerita March 25, 2014 at 6:51 pm

    This cake is stunning, and looks absolutely delicious!! Pinned 🙂

  • Reply mayihavethatrecipe March 25, 2014 at 8:09 pm

    Love almonds, ricotta and lemons. So for sure I am loving this cake! YUM!

  • Reply shashi @ http://runninsrilankan.com March 25, 2014 at 8:21 pm

    Yes Ma’am I will “Bake this cake, eat it and pretend it’s summer”…this cake sounds so so refreshing – please tell me how this serves 10???? In my house, it would probably serve 2 for 2 days and thats stretching it

    • Reply Consuelo March 25, 2014 at 11:58 pm

      Whoops I forgot to mention that I didn’t pour all the batter in my pan because it wouldn’t fit. I got 9 mini cakes too haha the real cake is much bigger than that one ;–)

      • Reply Vilena April 28, 2016 at 8:30 am

        Hi there I just made this cake but do I keep it in the fridge or in the pantry airtight?
        Thank you.

        • Reply Consuelo April 29, 2016 at 3:32 pm

          Anywhere you’d prefer dear! x

  • Reply cheri March 25, 2014 at 9:47 pm

    I love, love cakes like this, it’s so simple and delicious!

  • Reply Trisha (Stew or a Story) March 25, 2014 at 10:59 pm

    Gorgeous cake and photos! Did you just shoot these in natural light? Or are you a master photo editor? I’m in love with these images. Good luck with finals! You can DO it!

    • Reply Consuelo March 25, 2014 at 11:59 pm

      Aww I’m not *blushes*. But yes, I always use natural light c:
      And thank you!

  • Reply Danae @ reciperunner March 25, 2014 at 11:20 pm

    Summer is almost here and then you’ll be free from school and exams, I really don’t miss that! This cake looks beautiful and I love the lemon, almond, ricotta combination, so perfect for this time of year!

  • Reply tohercore March 26, 2014 at 12:11 am

    This cake looks amazing, and your photos are stunning! Im so jealous of all that beautiful natural light, its getting darker by the day here and our house is so dark inside at the best of times! 🙁 (and 10 points for correctly naming the tumbleweed!)

  • Reply Kammie @ Sensual Appeal March 26, 2014 at 12:25 am

    Wow, how beautiful is this cake?! I love how gorgeous and it must be so delicious too.

  • Reply Aimee / WallflowerGirl.co.uk March 26, 2014 at 1:04 am

    Wooooow. This looks gorgeous Consuelo! The photography is so beautiful and the cake sounds incredible…

  • Reply Meghan @ Spoonful of Flour March 26, 2014 at 1:44 am

    Gorgeous photos and gorgeous cake!

  • Reply Mary Frances @ The Sweet {Tooth} Life March 26, 2014 at 2:33 am

    Um, I will listen to you talk about school all day if I can have this cake! Absolutely gorgeous, Consuelo! And yes, tumbleweed is the correct term lol 😉

  • Reply marcie@flavorthemoments March 26, 2014 at 3:26 am

    I love the combination of lemon, almond, and ricotta, and would be so happy if this cake were raining down on me! 🙂

  • Reply Alyssa March 26, 2014 at 4:29 am

    This post had me LOL’ing, Consuelo. Brings me back to (not too long ago) when I was in your shoes. How you have the time to prepare such awesome blog posts – I have no idea! This cake looks SO good I don’t think I’d mind having some fall from the sky. And that’s saying something because when I was little, I was absolutely terrified of the book “Cloudy With a Chance of Meatballs”.

  • Reply Stacy | Wicked Good Kitchen March 26, 2014 at 5:29 am

    Look at that gorgeous cake bathed in light! Just beautiful, Consuelo. Light, crumbly and lemony and almost melt-in-your-mouth texture, is just what I need in a lemon cake right now. Lately, I’m obsessed with lemons! It’s totally gotten out of control. 😉 Meanwhile, here’s to spring’s arrival and completing those exams (and, acing each one) so you can enjoy summer!

  • Reply Helen @ Scrummy Lane March 26, 2014 at 6:22 am

    I would NOT describe this cake as ugly, Consuelo! The photos are beautiful! And yes, of course cake is the answer to every problem. 😉 Does this taste anything at all like a cheesecake? It sounds wonderful … especially with all those beautiful almonds on top. I really could eat a piece of this for my breakfast!

  • Reply Jessiker Bakes March 26, 2014 at 6:54 am

    UM which part of this cake is ugly?! It looks delicious and I actually think the sunk in bit gives it character! Good luck on your exams…I’m right here with you! I’m officially on study break and should be studying now 🙁 but watched a movie today…

  • Reply Chris @ Shared Appetite March 26, 2014 at 11:37 am

    What a beautiful cake! This sounds amazing!!! And yes, yes I want it to be summer very badly right about now!

  • Reply Jamie@ Milk 'n' Cookies March 26, 2014 at 12:11 pm

    So pretty, Consuelo! Even if the cake did sink a little, I think it still looks fantastic. I always have trouble folding egg whites into cake batter, so you’re not alone there. Ive never made a ricotta cake, but I’m excited to try this!

    By the way, tumbleweed is precisely the right word. I’m impressed by your command of English!

  • Reply Carmel Moments March 26, 2014 at 1:20 pm

    These photos are stunning! I bet this is fabulous. Well done.

  • Reply Davida @The Healthy Maven March 26, 2014 at 1:30 pm

    This cake is helping me cope with the fact that I too do not own a time machine. It’s helping 😉

  • Reply Chelsea @chelseasmessyapron March 26, 2014 at 2:15 pm

    What a beautiful cake! Lemon ricotta and almonds is such a great combination!! 🙂 Pinned!

  • Reply Taylor @ Food Faith Fitness March 26, 2014 at 2:22 pm

    Cake is definitely the answer to any problem. Especially THIS cake!
    I bet it could even solve world peace.
    And definitely world hunger.
    Or, at least MY hunger! Pinned

  • Reply huntfortheverybest March 26, 2014 at 3:02 pm

    it looks like a lovely cake!

  • Reply Yeste Lima March 26, 2014 at 3:51 pm

    Hola Consuelo, me he retrasadio mucho en visitarte, así que….muchos besos apretaos y gracias por compartir estas maravillas culinarias….

  • Reply Jenn @ Once Upon a Tier March 26, 2014 at 7:50 pm

    Cake IS the answer to every problem! Especially this cake! Looks delicious!

  • Reply danguole March 26, 2014 at 8:16 pm

    I love everything about that cake. Ricotta is one of my favorite things ever ever ever!

    And I so remember that is-school-over-yet feeling. I don’t miss it one bit–but summer will be here before we know it!

  • Reply Cindy Eikenberg March 27, 2014 at 12:46 am

    Consuelo, this has to be one of the most perfect cakes ever! Not only is it beautiful it has three of my very favorite flavors. Your photos are so gorgeous, as always! Thanks for sharing the recipe and pinning, of course! 🙂 The cake is the answer to anything!

  • Reply bakerbynature March 27, 2014 at 1:19 am

    This is SO beautiful! Love the ricotta 🙂

  • Reply Ashley March 27, 2014 at 1:38 am

    I’ve been baking with lemon like crazy lately and this cake looks absolutely delicious! And with the ricotta … I used ricotta for the first time last year in baking and totally fell in love! I’ll take a slice right now, please!

  • Reply Juliana March 27, 2014 at 1:52 am

    Such a pretty cake Consuelo…I wish for a slice of it…ricotta and lemon just sound delicious!
    Thanks for the recipe…hope you are having a great week 😀

  • Reply Ashley | Spoonful of Flavor March 27, 2014 at 2:30 am

    What an absolutely gorgeous cake, Consuelo! The pictures are beautiful. Good luck with the rest of your school year. You can do it 🙂

  • Reply Monica March 27, 2014 at 3:20 am

    I love a moist almond cake, Consuelo! I know you said it’s filling but I don’t know if I could stop at one slice. That’s why I cut my cakes in small slivers because I know I’ll want more. I hope you savored this lovely taste of summer.

  • Reply Deb@ Cooking on the Front Burner March 27, 2014 at 3:56 am

    I just got a big smile when I saw this recipe and pictures…mainly because the pictures are so cheery and look spring like (and I definitely need some of that) and then the cake looks fantastic! Plus I’m a lemon lover – have a great week Consuelo!

  • Reply Joanne March 27, 2014 at 12:13 pm

    Can we arrange for it to rain cake? Because that would basically be the best. Especially if it was this lemon ricotta almond cake! It looks pretty light so I don’t think there would be TOO much damage. 😛

  • Reply LEFTSIDEOFTHETABLE March 27, 2014 at 3:34 pm

    I’ll listen to you rant about school. Lets be real, sometimes you just gotta let it out! Melt in your mouth cake that screams summer, perfection. My perfect cake. Ahhh can it be mMay now?? Even though May isn’t summer. Who needs April anyway?? Thank for sharing!! Pinned for later!

  • Reply Shikha la mode March 27, 2014 at 4:58 pm

    I’m dying for it to be summer too, but in the meanwhile, we just gotta hold on to what we got and eat some cake!

  • Reply erinsilvius March 27, 2014 at 6:43 pm

    Oh my goodness gracious, Consuelo, this is absolutely beautiful and I bet tastes as delicious as it is gorgeous! Stunning. You’ve got this girl. Those exams won’t know what hit them! xoxo

  • Reply Bianca @ Confessions of a Chocoholic March 27, 2014 at 6:55 pm

    I’d love a giant piece of this lemony cake! It looks great!

  • Reply Norma March 27, 2014 at 7:45 pm

    Lemon almond and ricotta – to die for!

  • Reply Mike @TheIronYou March 27, 2014 at 11:02 pm

    Lemon, almonds and ricotta you said????? I’m sold!!!! 😉

  • Reply Natalie @ Tastes Lovely March 28, 2014 at 2:27 am

    Ummm, this sounds delicious. Cheese in cake? Yes please! And I’m always amazed that you’re able to balance school and blogging. Applause to you, and hope the end of the school year comes soon!

  • Reply Tina @ Tina's Chic Corner March 28, 2014 at 7:57 pm

    You can complain about school. 😉 I do wish spring weather would get here quick. This cake is gorgeous. It looks so refreshing and perfect spring time. 🙂

  • Reply Jo @ The Contented Baker March 29, 2014 at 12:02 am

    Such a beautiful cake… 🙂

  • Reply Sara{Home Is Where The Cookies Are} March 29, 2014 at 12:31 pm

    Oh my. I just stopped by via SugarHero and low and behold, I think I’ll be a regular. I woke up thinking I must eat nothing but veggies and water to make up for all the damage I did yesterday by way of pizza, wine, and chocolate frosting – but here you have me craving cake now. Dagnabit. Looks totally YUM! 😉

    • Reply Consuelo March 29, 2014 at 12:32 pm

      Awwh thank you so much, you’re so sweet :”) I’m so glad you like this! xx

  • Reply Christin@SpicySouthernKitchen March 30, 2014 at 5:00 am

    This cake looks gorgeous. Love the combination of lemons and almonds! And I’m all for pretending it is summer!

  • Reply Kelly March 30, 2014 at 8:46 pm

    Oh boy, this cake looks amazing Consuelo! I love anything with lemon and almond and adding the ricottta sounds so good! It’s snowing here again today so I definitely wish I had a big slice of this cake and we can pretend it’s summer together 🙂

  • Reply Food Stories (@FoodStoriesBlog) March 30, 2014 at 10:22 pm

    Yum ~ Would love to see this submitted at FoodFotoGallery.com for all to see 🙂

  • Reply Gemma Gonzalez March 31, 2014 at 12:39 am

    Lovely cake! ¡…and hell yes! Can’t summer come back already!!?? I feel miserable having to deal with these rainy days and my super heavy and thick winter parka! :-p


  • Reply Kayley | The Kitchen McCabe March 31, 2014 at 7:04 pm

    Those pictures are drop dead gorgeous. Seriously, that first shot. Major LOVE.

  • Reply Nora (A Clean Bake) March 31, 2014 at 10:15 pm

    What a simple and elegant cake! I can see how you must be at your wits end with school, and I don’t blame you for a second. Anything that reminds you of spring is totally necessary!

  • Reply sweeteatsandbarefeet April 26, 2014 at 5:57 pm

    This was DELICIOUS! My friends and mom have already requested occasions for more of these cakes. Thank you for sharing your beautiful cake appreciation life!

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  • Reply Marie June 5, 2014 at 5:12 am

    Lovely cake! I plan to bake it tonight for a birthday tomorrow. Question: do you garnish with the almonds before or after baking? Thank you- can’t wait to taste it!

    • Reply Consuelo June 13, 2014 at 9:44 am

      Before baking! xx

  • Reply Marie June 6, 2014 at 5:13 am

    I made this last night, and it is really a lovely cake! Flavors are subtle, it is sooo moist, and the almond meal gives a delicious texture. I made one addition: After pouring half the batter into the pan, I carefully spread a very thin layer of raspberry jam (maybe 1/3 cup total), and then covered with the remaining batter…made a tasty raspberry stripe in the middle. My birthday boy loved it!

    • Reply Consuelo June 13, 2014 at 9:44 am

      Awwh thank you so so much Marie! It makes me really happy to hear it ;–)

  • Reply Laura June 12, 2014 at 8:05 pm

    I want this. I want this so bad!! I am not a baker but for this I will attempt it 🙂

    • Reply Consuelo June 13, 2014 at 9:39 am

      Awwhh thank you! Hope you’ll like it!!

  • Reply Stefanie June 20, 2014 at 7:47 pm

    This turned out beautifully! I used granulated sugar instead (1/2 cup sugar for step 3 and a heaping 1/2 cup sugar for step 4) and it somehow worked out 🙂 thanks for the great recipe!

  • Reply Sarah Schwarze July 18, 2014 at 4:42 am

    I made this cake a couple days ago and ohhh my it is ridiculously delicious! I absolutely love baking but most of the time I just have a taste of whatever I make but this cake was hard to stay away from! Almost didn’t want share with my family hehe 🙂

    • Reply Consuelo July 18, 2014 at 9:11 am

      Awww I’m so glad to hear that Sarah! Thanks for the sweet comment 😉 xxx

  • Reply Dessjuest July 25, 2014 at 6:46 pm

    Hello my sweet darling 🙂

    I am a lider of opinion, come to this sitio by recomendation of your beautiful mother, to zorionak zuri zorionak zuri for yoy birthday, eightenn ¿no?

    Debería estar prohibido ser tan joven, coño.

    By the way, a mi like the albóndigas, I am the master of make albóndigas, to the rest of cocina I am very prescindible, but is the of menos.

    Congratulations 😀

    • Reply Consuelo July 27, 2014 at 3:45 pm

      Hahahahaha muchas gracias 😉

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  • Reply Ashley November 15, 2014 at 4:27 pm

    I made this for my mothers birthday. I made it the day before and I will have to agree with you, it’s AMAZING the next day! We are Italian and she said it tasted like a cake her grandmother would have made. I was so happy with how it turned out! And we are gluten free so it was so nice to just have to use one flour! Thank you so much for sharing this recipe. I will definitely be making this again and again!

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  • Reply Marion Ring April 3, 2015 at 11:16 am

    This is such a great recipe! I’ve made it two times now and it’s been a real hit! However, I’ve had to cook it for 1h15 mins at 200°C in a traditional oven.

    • Reply Consuelo April 3, 2015 at 12:40 pm

      Hi Marion! I’m so glad you liked it!

      Yup! It works different depending on the kind of oven you had 🙁 xxx

  • Reply anna April 7, 2015 at 4:11 am

    I rarely post reviews but this cake is amazingly good and I feel good about such healthy ingredients. I even forgot to put the pwdered sugar into the egg whites and it was still delish. I drizzeled agave syrup over the slices for those who wanted a sweeter taste. I will be making this often.

  • Reply Vicki Araujo May 10, 2015 at 3:53 am

    I’m not sure if I did something wrong but mine was burnt after 40 minutes at 400. I’m disappointed given how expensive the ingredients were and I was making it for a family brunch. Others may want to check in earlier when they are baking to ensure theirs doesn’t burn.

    • Reply Consuelo May 10, 2015 at 12:49 pm

      Hi Vicky!

      Sorry to hear about that! I’ve baked this one at 400F a couple of times and never had it burn. Also, lots of my readers have made this recipe and reported it was a total success, so I’m not sure what could have gone wrong. Maybe it was a problem with your oven? I find that the one at my parents’ place tends to cook everything much faster than the one I have, so it might be the same for yours.
      Again, sorry to hear about it. I try my best to make each one of my recipes a lot of times before I post them so they turn out perfect to you all and it makes me really sad to see such things happening. Hope you get to enjoy brunch nonetheless! xxx

  • Reply Stacey Helley September 15, 2015 at 8:41 pm

    Thank you for posting this recipe! It was just what I was looking for. Thanks so much for the note about the sugar content; I used less than 3/4 cup of super fine sugar and it’s plenty sweet. So delicious!

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  • Reply Joanna Chinen April 24, 2016 at 4:43 am

    Hi! This cake looks and sounds amazing! Just wondering if you keep it refrigerated after cooling to serve the next day? Thanks!

    • Reply Consuelo April 24, 2016 at 11:47 pm

      Yes, you could! xx

  • Reply remszi June 13, 2016 at 5:58 pm

    Oh my, I just baked this cake and it’s unbelievably good! I didn’t have enough almond meal so I used half almond meal and half all-purpose flour and it turned out perfect! My new favourite. Thanks for this treat 🙂

    • Reply Consuelo June 29, 2016 at 6:53 pm

      So happy you liked it! Thanks for the kind words 🙂 x

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  • Reply Angie Reneau July 20, 2016 at 3:22 am

    What could you serve with this….A curd of some sort….Fresh Whipping Cream ????? Thanks, Angie Reneau

    • Reply Consuelo July 20, 2016 at 3:52 pm

      Whipped coconut cream and fresh berries would be lovely! x

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