Ingredients:

  • 200g granulated sugar
  • 3 large fresh lemons (zested and juiced to approx 30ml)
  • 115g unsalted butter (softened)
  • 250g whole milk ricotta (drained for 10 mins)
  • 4 large eggs (room temperature)
  • 250g super-fine blanched almond flour
  • 5g gluten-free baking powder
  • 2g fine sea salt
  • 5ml pure vanilla extract

Instructions:

  1. Preheat your oven to 180°C. Grease and line a 23cm springform pan with parchment paper.
  2. Zest the lemons into the sugar and rub with fingertips until the sugar looks damp and smells aromatic.
  3. Cream the softened butter and lemon sugar together for 5 minutes until pale and fluffy.
  4. Add the drained ricotta and mix until just combined, then add the room temperature eggs one at a time.
  5. In a separate bowl, whisk together almond flour, baking powder, and sea salt. Fold into the wet mixture using a spatula.
  6. Stir in 5ml vanilla extract and 30ml fresh lemon juice until no dry streaks remain.
  7. Pour the thick batter into the pan, smooth the top, and bake for 45 minutes.
  8. Test for doneness: a skewer should come out with a few moist crumbs. If clean, the cake may be overbaked.
  9. Cool the cake in the pan for at least 15 minutes before removing to maintain structural integrity.
  10. Once completely cool, dust with powdered sugar or a lemon glaze.