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Almond and Lemon Cake | mommyshomecooking.com

Almond and Lemon Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 557kcal


  • 8 1/2 tablespoons unsalted butter, softened
  • 1 1/4 cup caster sugar
  • 1 1/2 teaspoon pure vanilla extract
  • 1/4 cup lemon rind, finely grated
  • 4 eggs, separated and at room temperature
  • 1 1/2 cup almond meal
  • 1/2 cup cornflour
  • 1 pinch of salt
  • 1 cup + 2 1/2 tablespoons of ricotta
  • 1 cup blanched sliced almonds
  • Confectioner's sugar for dusting


  • Preheat oven to 325º F. Lightly grease 6 4-1/2 inches in diameter mini springform pans. Line the base and side with parchment paper. Set aside.
  • Beat butter and 3/4 cup of sugar in an electric mixer for 5 minutes, or until pale and creamy. Add vanilla and lemon and beat to combine. Scrape down the side of the bowl and add egg yolks, one at a time, and beat for 2 - 3 minutes until well combined.
  • In a medium bowl, combine the almond meal and cornflour. Add this mixture to the butter mixture and continue beating until combined.
  • In another bowl, place the egg whites and whisk until a stiff peak forms. Add the rest of the sugar (1/2 cup) and salt; continue whisking until thickened, about 2 minutes.
  • With a flexible spatula, fold in the egg whites and ricotta through the batter in two batches. The key is to go slow, and not to overdo it.
  • Divide the batter equally between pans and carefully smooth the tops with a knife. Decorate the cakes with almond flakes.
  • Bake for 35 - 40 minutes, or until a wooden skewer inserted in the center comes out clean.
  • Allow to cool completely, remove from pans, and dust with Confectioner's sugar.


Recipe slightly adapted from donna hay magazine


Calories: 557kcal | Carbohydrates: 47g | Protein: 14g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 129mg | Sodium: 62mg | Potassium: 170mg | Fiber: 4g | Sugar: 33g | Vitamin A: 625IU | Vitamin C: 3.9mg | Calcium: 165mg | Iron: 1.9mg