Italian Lemon Cake – Flourless, No Baking Powder: A Citrusy Delight

Indulge in the luxurious experience of our Italian Lemon Cake, a flourless masterpiece that’s both zesty and melt-in-your-mouth delicious! Discover the simplicity and elegance of this recipe that requires no baking powder, allowing the natural flavors to shine through.


  • 300g ricotta cheese
  • 110g sugar
  • 4 eggs
  • 1 pinch of salt
  • 150g almonds
  • Zest of 1 lemon
  • 2-3 tablespoons liqueur (e.g., Grand Marnier)



  1. Preheat your oven to 180°C (350°F) and generously grease a cake pan to ensure the cake releases effortlessly.
  2. In a food processor, blend almonds until finely ground, creating a delicate texture for the cake.
  3. In a mixing bowl, combine ricotta cheese, sugar, eggs, a pinch of salt, and the invigorating zest of one lemon. Mix these ingredients thoroughly until a smooth batter forms.
  4. Gradually add the finely ground almonds and the touch of liqueur (e.g., Grand Marnier), stirring until the ingredients are well combined. The liqueur adds a subtle depth of flavor to elevate the citrusy notes.

Baking Excellence:

  1. Pour the luscious batter into the prepared cake pan, ensuring an even distribution.
  2. Bake for 30-35 minutes, or until the cake is set and boasts a delightful golden hue on top. Keep an eye on it to achieve the perfect balance of firmness and a tender crumb.
  3. Allow the Italian Lemon Cake to cool gracefully before serving, letting the flavors harmonize for an exquisite taste.

Tips for Citrusy Perfection:

Unlock the full potential of your Italian Lemon Cake with these pro tips:

  • Fresh Zest: Use freshly grated lemon zest for a burst of vibrant citrus flavor.
  • Liqueur Choices: Experiment with different liqueurs to tailor the cake’s taste. Limoncello or Amaretto are excellent alternatives.
  • Serve Chilled: For an extra refreshing experience, refrigerate the cake before serving on warm days.


Elevate your Italian Lemon Cake by exploring these delightful variations:

  • Berry Bliss: Top the cake with a medley of fresh berries for a burst of color and additional fruity goodness.
  • Lemon Glaze: Drizzle a zesty lemon glaze over the cooled cake for an extra layer of citrusy indulgence.


1. Can I use almond flour instead of whole almonds?

  • Absolutely! Almond flour is a convenient substitute, providing the same nutty goodness without the need for grinding.

2. How long does the cake last?

  • Store the cake in an airtight container in the refrigerator for up to a week. The flavors tend to deepen and mature over time.

3. Can I skip the liqueur?

  • Certainly! While liqueur adds a nuanced flavor, you can omit it for a delightful non-alcoholic version.

Savor the exquisite flavors of our Italian Lemon Cake, a true testament to the simplicity and sophistication of Italian desserts. Whether enjoyed on its own or with creative embellishments, this citrusy delight is bound to become a favorite in your repertoire. Buon Appetito!

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