Dessert

Lemon Ricotta Almond Cake is for Dessert.

Lemon Ricotta Almond Cake takes 10 minutes to prepare.

Lemon Ricotta Almond Cake takes 55 minutes to cook.

Lemon Ricotta Almond Cake makes 12 servings.

The ingredients for Lemon Ricotta Almond Cake are:

2 cups Almond Meal
1 tsp baking powder
? 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)

Here is how you make Lemon Ricotta Almond Cake:

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 12Prep time: 10 minutesHands off cooking time: 50-55 minutesNumber of Servings: 12Recipe submitted by SparkPeople user FAVDTR2.

The nutritional information for Lemon Ricotta Almond Cake is:

• 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

The dietary needs meet for Lemon Ricotta Almond Cake is Gluten Free