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How To Make Lemon Cake with Whipped Ricotta (GLUTEN-FREE)

This delicious cake will wow your guests.

Follow my step by step recipe and let me know how you like it!!!





  • 3 eggs
  • 1 cup icing sugar mixture, plus 1/3 cup, extra
  • 1 lemon, rind nely grated, juiced
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek-style yogurt
  • 1 1/2 cups almond meal
  • 2 tablespoons polenta
  • 1 teaspoon gluten-free baking powder
  • 1 1/2 cups full-fat ricotta
  • 2 tablespoons milk
  • Fresh blueberries, to serve (optional)
  • Fresh mint leaves, to serve (optional)
  • Lemon zest, to serve



  • Preheat oven to 338/302 F fan forced. Grease a round 6 inch cake pan and line the base and side with baking paper.
  • Use a balloon whisk to whisk the eggs, icing sugar, lemon rind and vanilla in a bowl until combined and thickened slightly. Whisk in the yogurt.





Use a large metal spoon to fold in the almond meal, polenta and baking powder until well combined. Pour the mixture into the prepared cake pan and smooth the surface.





  • Use a long serrated knife to slice the cake in half horizontally.
  • Use electric beaters to beat the ricotta, extra icing sugar, milk and 2 teaspoons lemon juice in a bowl until smooth.

  • Use a spatula to spread half the ricotta mixture evenly over the cut side of the cake base.


  • Top with the remaining cake layer, cut side down.


  • Spread the remaining ricotta mixture over the top of the cake. Sprinkle with blueberries, mint and lemon zest.





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