Lemon Ricotta Almond Cake

Lemon Ricotta Almond Cake
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 395.8
  • Total Fat: 22.0 g
  • Cholesterol: 89.2 mg
  • Sodium: 239.3 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 16.6 g

View full nutritional breakdown of Lemon Ricotta Almond Cake calories by ingredient


Low-Card and Gluten-Free GOODNESS!
Recipe by Deana Gunn
Low-Card and Gluten-Free GOODNESS!
Recipe by Deana Gunn

Number of Servings: 8


    Almond Meal
    Baking Powder


You can make Almond Meal by putting raw almonds in a food processor until it reaches the desired consistency.


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

Serving Size: Makes 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user BRITTANYHIGGINS.