Lemon Ricotta Almond Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

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


This is from Cooking with All Things Trader Joe's This is from Cooking with All Things Trader Joe's
Number of Servings: 12


    2 cups Almond Meal
    1 tsp baking powder
    ¼ tsp salt
    3 eggs
    1 cup sugar
    1 tsp vanilla
    1 15-oz tub (2 cups) fresh fat free ricotta
    Zest of 1 lemon
    Juice 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.