cake - Lemon Ricotta-Almond Cake ( Gluten-Free )

By tinathorn

Ingredients

• 3 eggs
• 1 ⁄2 cup almond meal or 1⁄2 cup almond flour
• 1 ⁄2 cup ricotta cheese
• 1 ⁄3 cup butter, melted
• 3 ⁄4 cup gluten free flour
• 1/2 tsp xantham gum
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 7 ⁄8 cup sugar
• 1 ⁄2 teaspoon lemon extract
• 1 lemon, juice of
• 1 ⁄2 teaspoon lemon zest

Details

Servings 1
Preparation time 10mins
Cooking time 40mins
Adapted from food.com

Preparation

Step 1

Preheat the oven to 350°F.

Whisk eggs and sugar. Add almond meal and butter, and stir well.

Pulse ricotta in blender or mash by hand, and then add to batter. Stir thoroughly to combine before folding in Pamela's Baking and Pancake Mix. Lastly, add the lemon zest, lemon juice and lemon extract and mix the batter to blend.

Grease 8" round cake pan. Pour batter into the cake pan, and bake for 30 minutes.

Cool for 10 minutes before slicing and serving warm. Dust with powdered sugar and/or garnish with fruit.