Lemon Ricotta Almond Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups Almond Meal1 tsp baking powder¼ tsp salt3 eggs1 cup sugar1 tsp vanilla1 15-oz tub (2 cups) fresh fat free ricotta Zest of 1 lemonJuice of 1 lemon (about 3 Tbsp)
1.) Preheat oven to 350 degrees F.
2.) In a large bowl, combine almond meal, baking powder, and salt.
3.) In a medium bowl, combine the remaining ingredients and mix well.
4.) Add the wet ingredients to the dry ingredients and stir well until smooth.
5.) Pour mixture into oiled 9-inch pan, deep pie dish, or springform pan. Bake 50-55 minutes until the cake is completely puffed up, no longer “jiggly” in the center, and very golden on the edges.
6.) Cool cake completely and thoroughly chill in fridge before serving. Cake remains very moist and is even better the next day. Serve with whipped cream or garnish with lemon zest.
Serves 12
Prep time: 10 minutes
Hands off cooking time: 50-55 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user FAVDTR2.
2.) In a large bowl, combine almond meal, baking powder, and salt.
3.) In a medium bowl, combine the remaining ingredients and mix well.
4.) Add the wet ingredients to the dry ingredients and stir well until smooth.
5.) Pour mixture into oiled 9-inch pan, deep pie dish, or springform pan. Bake 50-55 minutes until the cake is completely puffed up, no longer “jiggly” in the center, and very golden on the edges.
6.) Cool cake completely and thoroughly chill in fridge before serving. Cake remains very moist and is even better the next day. Serve with whipped cream or garnish with lemon zest.
Serves 12
Prep time: 10 minutes
Hands off cooking time: 50-55 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user FAVDTR2.
Nutritional Info Amount Per Serving
- Calories: 199.2
- Total Fat: 9.3 g
- Cholesterol: 59.4 mg
- Sodium: 143.3 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.9 g
- Protein: 7.8 g
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