Citrus Ricotta Cake

Originally ‘discovered’ as a recipe for orange ricotta cake, this one works equally as well with lemon.

INGREDIENTS

For the cake:
3/4 cup (170g; 1-1/2 sticks) unsalted butter, softened
3/4 cup (150g) granulated sugar
3 large eggs
1 tsp vanilla extract
Zest of 1 medium orange, or two lemons
1 cup (240g) ricotta cheese (full fat)
1-1/4 cups (125g) almond flour
1/2 cup (65g) all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt

For the glaze:
3/4 cup (90g) powdered sugar
1–2 tbsp fresh orange juice (adjust for consistency)
Optional: extra zest for topping

DIRECTIONS

Preheat oven: 350°F (175°C). Grease and line an 8-inch cake pan.

Make the batter:

Beat butter and sugar until light and fluffy
Add the eggs one at a time.
Mix in vanilla, zest, and ricotta.
In a separate bowl, combine almond flour, all-purpose flour, baking powder, and salt.
Fold the dry ngredients into the wet ingredients just until combined.

Bake:

Pour into prepared pan.
Bake for 40–45 minutes or until golden and a toothpick comes out clean.
Let cool in pan for 10 minutes, then transfer to a rack.

Glaze:

Whisk powdered sugar and orange or lemon juice until smooth. Pour over cooled cake. Top with orange zest if desired.