When life gives you lemons, make, well, forget the lemonade! Make a lemon cake instead!

Lemon cakes are so yummy. It is probably the tangy aroma and taste that makes one want to tear into the cake.

Today I finally got to bake this cake that I have been meaning to bake for a while.

It was like the sun, the moon and the stars had all lined up – I had lemons, I had ricotta, and yes, I had almond (ground as well as flakes, no less)!!

Since this is a flour-less cake, it is a great option for those who are gluten intolerant. 

The best part of this cake, though, is how moist it is, as most flour-less cakes are. 

Let me show you how to make this citrusy cake.

In a bowl of a mixer, cream together butter and sugar until the mixture turns light and fluffy.

Scrape the vanilla beans from a vanilla pod.

Add the vanilla beans and the lemon zest to the butter/sugar mixture.

Mix until well-blended.

Add the egg yolks, one at a time, and beat until well blended. Add the ground almond and mix to combine.

Add the ricotta and beat to combine.  In a clean mixing bowl, whisk the egg whites until soft peaks form.

Gradually add the sugar until stiff peaks form.

Beat 1/3 of the meringue into the egg yolk batter.

Gently fold in the remaining meringue in 2 batches until no whites remain.

Pour the batter into a lined and lightly greased 8-inch round baking pan. Sprinkle the almond flakes on the cake. (I was busy cooking 2 other dishes and forgot to do this – don’t be like me!)

Bake at 160°C for 45-50 minutes or until an inserted skewer emerges cleanly.

When baked, allow the cake to cool in the pan for 10-15 minutes before transferring the cake onto a wire rack to cool completely.

Cut yourself a generous slice, and tuck in!

Enjoy!