Thank you so much for stopping by todayโthis cake is one Iโm truly excited to share! This flourless lemon ricotta & Greek yogurt cake is everything I love in a dessert: creamy, light, tangy, and just sweet enough to satisfy without being heavy. With ricotta and Greek yogurt lending a velvety texture, and lemon zest bringing that sunshiny brightness, it feels like a slice of spring on your plate.
Naturally gluten-free thanks to almond flour, this cake is wholesome, protein-packed, and balanced. If youโve been searching for a dessert that feels indulgent yet nourishingโthis is it. And if you love recipes like this, donโt forget to subscribe to my email list so you never miss a new one!
Overview of Recipe Content
This cake is ideal for cozy Sunday dinners, brunch gatherings, or as a refreshing summer dessert. Itโs not overly sweet, which makes it perfect alongside coffee or tea.
Why youโll love it:
- Light, creamy, and tangy.
- Naturally gluten-free with almond flour.
- Balanced sweetnessโnever cloying.
- Great make-ahead dessert (flavors deepen overnight!).
What it tastes like:
Imagine a cross between a cheesecake and a sponge cake: creamy yet airy, tangy yet sweet, and perfectly kissed with lemon.
Health perks:
Packed with protein from ricotta, Greek yogurt, and eggs, plus healthy fats from almond flour and olive oil.
Ingredients:
- 1 cup (250 g) ricotta cheese
- 1 cup (240 g) plain Greek yogurt (2% or whole)
- 3 large eggs
- ยฝ cup (120 ml) honey or maple syrup (or sugar)
- 2 tbsp olive oil or melted butter
- Zest of 2 lemons
- ยผ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 ยฝ cups (150 g) almond flour
- 1 tsp baking powder
- Pinch of salt
Tools youโll need:
- Mixing bowls
- Whisk or electric mixer
- 9-inch springform pan
- Parchment paper
- Zester & juicer
Substitutions:
- Almond flour โ hazelnut flour for a nuttier twist.
- Honey โ maple syrup for a deeper sweetness.
- Olive oil โ melted butter or coconut oil.
How to Make Flourless Lemon Ricotta & Greek Yogurt Cake
- Preheat & prepare โ Preheat your oven to 350ยฐF (175ยฐC). Line the bottom of a springform pan with parchment and lightly grease the sides.
- Mix wet ingredients โ In a large bowl, whisk together ricotta, Greek yogurt, eggs, honey, olive oil, lemon zest, lemon juice, and vanilla until smooth.
- Fold in dry ingredients โ Gently mix in almond flour, baking powder, and salt until just combined. Donโt overmixโyou want it light!
- Bake โ Pour batter into the pan, smooth the top, and bake for 40โ45 minutes until golden and just set (a slight jiggle in the center is perfect).
- Cool & serve โ Let it cool completely before removing from the pan. Dust with powdered sugar or top with berries.
Pro tip: It tastes even better the next day once the flavors settle!
What to Serve with Flourless Lemon Ricotta & Greek Yogurt Cake
- Fresh berries and a drizzle of honey.
- A dollop of whipped cream.
- Hot espresso or iced coffee.
- A light dessert wine like Moscato.
Tips for Making It Perfect
- Use whole-milk ricotta and Greek yogurt for best creaminess.
- Always zest lemons before juicing themโitโs much easier!
- Donโt overbakeโslightly under is better than dry.
- Refrigerate overnight for an even creamier slice.
Storage Instructions
- Fridge: Store covered for up to 5 days.
- Freezer: Wrap slices individually and freeze up to 2 months.
- Reheat: Let thaw in fridge overnight, then bring to room temperature before serving.
General Information
Lemon ricotta cakes have Italian roots, often baked around Easter for a light but festive dessert. This version leans modernโadding Greek yogurt for extra tang and protein while skipping wheat flour entirely. Itโs proof that dessert can be both indulgent and nourishing.
Frequently Asked Questions
Can I use part-skim ricotta?
Yes, but the cake will be less creamy. Whole-milk is best.
Can I use regular flour instead of almond flour?
Yes, swap 1:1 with all-purpose flour if gluten isnโt an issue.
Do I need to refrigerate the cake?
Yes, because of the dairy content, it must be stored in the fridge.
Can I make this ahead?
Absolutelyโit tastes better after chilling overnight!
Conclusion
This flourless lemon ricotta & Greek yogurt cake is a keeperโlight, tangy, creamy, and wholesome. Itโs a dessert that doesnโt weigh you down but still feels like a treat.
If you loved this, you might also enjoy:
Interactive Elements
If you try this cake, Iโd love to hear from you! Leave a comment below with your thoughts, or share a photo on Pinterest @poulefrecipe or Instagram.
Nutritional Information (per slice, 10 servings)
| Calories | Protein | Carbs | Sugar | Fat | Sat. Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 230 | 9g | 21g | 12g | 13g | 3g | 3g | 120mg |
Irresistibly Light Flourless Lemon Ricotta & Greek Yogurt Cake
- Total Time: 1H
- Yield: 10 servings 1x
Description
This flourless lemon ricotta & Greek yogurt cake is light, creamy, and naturally gluten-free with almond flour. A wholesome citrus dessert, perfect with powdered sugar or fresh berries.
Ingredients
1 cup (250 g) ricotta cheese
1 cup (240 g) plain Greek yogurt (2% or whole)
3 large eggs
ยฝ cup (120 ml) honey or maple syrup (or sugar)
2 tbsp olive oil or melted butter
Zest of 2 lemons
ยผ cup fresh lemon juice
1 tsp vanilla extract
1 ยฝ cups (150 g) almond flour
1 tsp baking powder
Pinch of salt
Instructions
1. Preheat oven to 350ยฐF (175ยฐC). Line a springform pan with parchment and grease sides.
2. Whisk together ricotta, yogurt, eggs, honey, oil, zest, juice, and vanilla until smooth.
3. Fold in almond flour, baking powder, and salt until just combined.
4. Pour batter into pan, bake 40โ45 minutes until golden and set with slight jiggle.
5. Cool completely, remove from pan, dust with powdered sugar or top with berries.
Notes
Use whole-milk ricotta and Greek yogurt for best texture.
Tastes even better after chilling overnight.
Store in the fridge up to 5 days or freeze slices for 2 months.
- Prep Time: 15M
- Cook Time: 45M
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 12
- Sodium: 120
- Fat: 13
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 3
- Protein: 9
- Cholesterol: 80
