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A light and moist Italian-style cake with ricotta cheese, bright lemon zest, and almond flour.
Preheat the oven to 170°C.\n2. Cream the butter and sugar together.\n3. Add the eggs one at a time, then the ricotta.\n4. Fold in the almond flour, lemon zest, and baking powder.\n5. Pour into a greased cake pan.\n6. Bake for 35-40 minutes until a toothpick comes out clean.\n7. Let cool and dust with powdered sugar.
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Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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