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Lemon Ricotta-Almond Cake (Gluten Free) Recipe

4.5 stars - based on 2 votes
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This recipe for Lemon Ricotta-Almond Cake (Gluten Free) is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1/2 c almond meal or almond flour (such as Bob's Red Mill)
1/2 c ricotta cheese
1/3 c butter, melted
3/4 c Pamela's ultimate baking and pancake mix (or Bob's Red Mill Gluten Free pancake mix)*
7/8 c sugar
1/2 tsp lemon extract
1 lemon, juice of
1/2 tsp lemon zest

*can sub 3/4 c flour, 1 1/2 tsp baking powder, 1/4 tsp salt for non-gluten free
Directions:
Directions:
Preheat oven to 350º
Whisk eggs and sugar. Add almond meal and butter and stir well.
Pulse ricotta in blender or mash by hand and add to batter. Stir thoroughly to combine before folding in pancake mix. Add the lemon zest, lemon juice, and lemon extract and mix the batter to blend.
Grease 9" pie plate (Pyrex glass pie plate works well). 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.
Personal Notes:
Personal Notes:
Beautifully rich gluten-free cake that will stay moist for days.

 

 

 

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