A creamy flourless lemon cake made with ricotta cheese. Light, soft, and Italian-inspired.

Scale

1 cup ricotta

3 eggs

1/3 cup honey

1/2 cup almond flour

1 tsp baking powder

lemon zest

2 tbsp lemon juice

1 tsp vanilla

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1. Preheat oven to 350°F

2. Mix ricotta, eggs, honey, vanilla

3. Add lemon zest and juice

4. Add almond flour and baking powder

5. Bake 30–40 minutes

6. Cool before serving

Use full-fat ricotta

Do not overmix

Cool completely before slicing