This cake came from a craving for something sweet but not too heavy something that tasted like sunshine. I had ricotta in the fridge, fresh lemons on the counter, and a quiet morning ahead. I stirred it all together and ended up with this light, tender cake that’s now one of my favorite go-to desserts for spring brunches or summer evenings on the porch. It’s sweet, but not too sweet. Bright, but cozy. It just feels happy.

Ingredients:

• 1 ½ cups almond flour

• ½ cup arrowroot powder (or tapioca flour)

• 1 tsp baking powder

• Pinch of sea salt

• 3 large eggs

• ¾ cup ricotta cheese

• ⅓ cup honey or maple syrup

• Zest of 2 lemons

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• Optional: powdered monk fruit or coconut sugar for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.

2. Mix dry ingredients: In a bowl, whisk almond flour, arrowroot, baking powder, and salt.

3. Mix wet ingredients: In a separate bowl, whisk eggs, ricotta, honey, lemon zest, lemon juice, and vanilla until smooth.

4. Combine: Stir dry ingredients into wet until just combined. Pour into prepared pan.

5. Bake: Bake for 30–35 minutes or until the top is golden and a toothpick comes out clean.

6. Cool & serve: Let cool completely before slicing. Dust with coconut sugar or top with fresh berries if you’d like.

Sarah’s Tips:

• Make it extra lemony: Add 1–2 drops of lemon extract for more punch.

• Dairy-free? Sub almond-based ricotta or blended cashew cream.

• Serve it chilled: This cake is just as good cold from the fridge the next day!

Nutrition (Per Slice – based on 8 servings):

• Calories: 230

• Carbohydrates: 16g

• Sugars: 9g

• Protein: 7g

• Fat: 15g

• Fiber: 2g