Lemon Almond Ricotta Cake

September 15, 2014

A delicious moist gluten free dessert with a lemony bite.

12 ½ ounces butter, softened
14 ounces sugar
1 pound, 5 oz ground almonds
1 tsp baking powder
6 large eggs
2 large lemons, zested & juiced
9 oz Ricotta cheese

Grease and line with parchment an 11? cheesecake pan. Preheat oven to 325 F. In a large bowl beat sugar & butter until light & fluffy. Beat in eggs one at a time. Add almonds and baking powder & lightly...
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Nutritions

Calories
450

Sodium
68mg
2% DV

Fat
30g
46% DV

Protein
6g
12% DV

Carbs
41g
13% DV

Fiber
2g
10% DV