Ingredients for Lemon Ricotta Almond Cake Gluten Free
- 3 large eggs
- Almond Meal
- 15 ounces (425g) whole milk ricotta cheese
- Butter
- Pamelas Ultimate Baking And Pancake Mix
- 1 ½ cups granulated sugar
- Lemon Extract
- Lemon, Juice Of
- Zest of 2 large lemons
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How to Make Lemon Ricotta Almond Cake Gluten Free
- Preheat oven to 350°F (175°C). Grease and flour (with gluten-free flour blend) a 9-inch springform pan.
- In a large bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt.
- In a separate bowl, beat the ricotta cheese until smooth. Add the sugar and lemon zest, beating until combined.
- In a small bowl, whisk together the eggs and lemon juice.
- Gradually add the dry ingredients to the ricotta mixture, alternating with the egg mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Stir in the melted butter and almond extract.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before releasing the springform. Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
59g
Fat
23g
Carbs
5g
