Gluten-Free Lemon Ricotta Pound Cake

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Average Rating: 4.5 | Rated By: 7 users

I would describe this scrumptious cake as a baked cheesecake but without the heaviness of cream cheese. This lemony dessert is super moist and dense, so one slice is all you need, that is if you can stop at one slice. Our famous royal cream cheese frosting goes exceptionally well with this gluten-free lemon ricotta pound cake. Enjoy!

Ingredients

  • 1 cup almond flour
  • 1 cup sweet sorghum
  • 1/2 cup tapioca flour/starch
  • 3 tsp. gf baking powder (preferably aluminum-free)
  • 1/2 tsp xanthan gum
  • *1/4 tsp. pure sea salt (if using unsalted butter add additional 1/4 tsp. Of salt)
  • 1/4 tsp. GF turmeric powder (optional, but gives a beautiful colour to the cake)
  • 3 large eggs
  • 1/2 cup pure maple syrup
  • 475 g ricotta cheese
  • *1 stick (1/2 cup) salted butter, melted
  • 1/2 cup fresh lemon juice plus zest of 1 lemon
  • Instructions

  • Preheat oven to 350 F and generously spray a bundt pan with cooking oil or brush with melted butter
  • In a large bowl mix together flours, baking powder, xanthan gum, salt and turmeric powder
  • In a separate bowl whisk together eggs with maple syrup.
  • Pulse ricotta cheese in a blender or food processor until creamy and stir into the egg mixture. Add butter, lemon juice and lemon zest and mix to combine.
  • Pour wet mixture into dry ingredients and mix the batter to blend, do not over mix.
  • Pour batter into prepared pan and bake for 50 - 55 minutes until a toothpick inserted in the middle comes out clean, and the cake has a golden colour
  • Cool for 10 minutes in a pan before transferring onto a cooling rack
  • To serve, dust with powdered sugar or top with our famous royal cream cheese frosting


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