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
½ cup (120 ml) honey or maple syrup (or sugar)
2 tbsp olive oil or melted butter
Zest of 2 lemons
¼ cup fresh lemon juice
1 tsp vanilla extract
1 ½ cups (150 g) almond flour
1 tsp baking powder
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). 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 40–45 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