L is for Lovers…and Lemons

I love baking with lemon and kept coming across recipes for this cake so I had to try it out! I have made flourless cakes in the past, but never with almond flour so this was all new territory. I ended up changing the original recipe a little to add salt and coconut flour because I love the texture coconut flour gives baked goods. I also added extra lemon zest and lemon juice! This is a great summer treat without a lot of fat or sugar so I hope you enjoy! Great paired with lemon curd, fresh berries, or simply solo.


8 TBS (1 stick) Unsalted Butter, softened

¾ Cup Sugar

1 tsp Vanilla

¼ Cup Lemon Zest

¼ Cup Lemon Juice, or juice from about 1½ lemons

4 Eggs, will need to separate egg yolks from egg whites

2 Cups Almond Meal, finely ground

½ Cup Coconut Flour

1 tsp Sea Salt

10½ ounces Ricotta

Almond Flakes & Powdered Sugar for the top


  1. Preheat oven to 325°F and lightly butter a 9×2 Cake Pan.
  2. In a separate bowl, whisk together the almond meal, salt, and coconut flour.
  3. In the bowl of a stand mixer, fitted with a paddle attachment, mix together the butter, sugar, lemon zest, and vanilla until light and fluffy.
  4. Add the lemon juice to the butter mixture, mixing until just combined.
  5. Add the egg yolks one at a time (keep the egg whites aside, they will be used later on), mixing well until the mixture is smooth and creamy.
  6. Fold the ricotta cheese into the butter mixture.
  7. Fold in the flour mixture, half at a time, into the butter mixture. Transfer mix to a new bowl as you will need the stand mixer bowl for the egg whites.
  8. In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites on high until stiff peaks form.
  9. Fold in the egg whites, in three instances, until just combined.
  10. Place the mixture into the prepared cake pan, sprinkling the top with the almonds.
  11. Bake for 45-50 minutes, or until golden brown and set on the top.
  12. Let the cake cool for about 10 minutes, then dust with powdered sugar and enjoy!

One Comment Add yours

  1. Stefani says:

    Good that it’s low fat, low sugar, gluten free and even has protein with the almonds. I would eat it for breakfast as well as a healthy dessert option.


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