Lemon & Almond Ricotta Cakes

When I was packing up my flat to move I was throwing out a lot of things and giving bags to charity. It got me looking at my baking supplies and ingredients too. I gave a bunch of baking supplies I’d never used, and duplicates I didn’t need, to charity. I had a lot of dry ingredients in the cupboard too and I wanted to try and use them up. I had some ricotta in the fridge that needed using, along with some lemons, and in my baking cupboard I had almonds. I found this recipe on Food Network for American ‘biscuits’, but to me and you they are Lemon & Almond Ricotta Cakes!

Jump straight to the recipe!

I creamed together caster sugar, butter and the zest of 2 lemons.

I then mixed in ricotta.

I added egg and the juice of 1 lemon and mixed well.

I weighed out plain flour, bicarbonate of soda, baking powder and salt, and mixed it into the wet ingredients.

I divided the mixture out between 12 muffin cases.

I sprinkled some toasted flaked almonds and some demerara sugar over each cake.

They baked for 20 minutes until risen and golden.

The Lemon & Almond Ricotta Cakes can be eaten warm or cold, and are delicious either way. I think they would be nice with some lemon curd!

The Lemon & Almond Ricotta Cakes were lovely and fluffy inside with a light and fresh flavour. The almonds and sugar on top are a nice crunchy contrast. I’m not sure why Americans call these biscuits… anyone?!

Lemon & Almond Ricotta Cakes


  • 200 g Caster sugar
  • 115 g Butter
  • 2 Lemons
  • 250 g Ricotta
  • 1 Egg large
  • 300 g Plain flour
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • A large handful of Toasted flaked almonds
  • 2 tbsp Demerara sugar


  1. Pre-heat your oven to 160C Fan.180C/350F/Gas Mark 4, and line a cupcake tin with paper cases

  2. Cream together the caster sugar, butter and the zest of the lemons
  3. Mix in the ricotta
  4. Add the egg and the juice of 1 of the lemons and mix well
  5. Then mix in the plain flour, bicarbonate of soda, baking powder and salt
  6. Divide the mixture out between the paper cases

  7. Sprinkle the toasted flaked almonds and demerara sugar over each cake
  8. Bake for 20 minutes until risen and golden

You can find more of my Cupcake recipes by clicking here!

16 comments / Add your comment below

  1. I love the look of your lemon and almond ricotta cakes. I bet they have a great flavour! I think what the Americans call biscuits are a bit like what we call scones sometimes. Anyway, these little cakes look great and I'll be sure to try them if I have any ricotta leftover.
    Thanks for entering #creditcrunchmunch.

  2. Ricotta in cakes adds a lovely flavour and texture. I love the little flecks of almond on top of these and I bet they went really well with the lemon!
    Americans seem to call scones biscuits don't they? And biscuits, cookies….. Reading American recipes is always an education, but never makes much sense to my English head!!!!

  3. These look just so tempting. I've never baked with ricotta before but I've been inspired to give it a try now! A brilliant entry for the Italian-themed Family Foodies challenge. Thanks so much for linking up 🙂

  4. I did the same when I moved, I found so many baking / cooking supplies, right down to a chocolate heating appliance for that month I was into tempering chocolate. This seems like an awesome way to use up some dry ingredients – I've never had ricotta in cakes, but I have a feeling it would be lush!

  5. North Americans call scones/bannocks biscuits – and they do look biscuity in texture, so perhaps that's why? They sound lovely nonetheless, and thank you for sharing with the No Waste Food Challenge! 🙂

  6. I wonder if this would work with some of the soft goats cheese I have left over from another recipe.
    I might just try and see how they turn out – your little cakes look delicious!

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