Lemon & Almond Ricotta Cakes - The Baking Explorer

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 little cakes!

I creamed together 200g caster sugar, 115g butter and the zest of 2 lemons.

I then mixed in 250g ricotta.

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

I weighed out 300g plain flour, 1/2 tsp bicarbonate of soda, 1/2 tsp baking powder and 1/2 tsp 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.

I baked on 180C/350F/Gas Mark 4 for 20 minutes until risen and golden.

They can be eaten warm or cold, and are delicious either way. I think they would be nice with some lemon curd!

The cake 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?!

I am entering these into this month’s Credit Crunch Munch, ran by Fuss Free Flavours and Fab Food 4 All, this month hosted by Baking Queen. I used ingredients in my fridge and cupboard that needed using up to make these cakes.

I am also entering this into this month’s No Waste Food Challenge, hosted by Elizabeth’s Kitchen Diary. I used up food to make these cakes that would have otherwise been binned.

I am also entering this into Family Foodies Italian Challenge, hosted by Eat Your Veg and Bangers & Mash, this month’s theme is family friendly Italian themed foods. Ricotta is an Italian cheese and these cakes would be a great family bake.

Lemon & Almond Ricotta Cakes


  • 200 g Caster sugar
  • 115 g Butter
  • 2 Lemons
  • 250 g Ricotta
  • 1 Egg
  • 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. Cream together the caster sugar, butter and the zest of the lemons
  2. Mix in the ricotta
  3. Add the egg and the juice of 1 of the lemons and mix well
  4. Then mix in the plain flour, bicarbonate of soda, baking powder and salt
  5. Divide the mixture out between 12 muffin cases
  6. Sprinkle the toasted flaked almonds and demerara sugar over each cake
  7. Bake on 180C/350F/Gas Mark 4 for 20 minutes until risen and golden

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!

Leave a Reply