• 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 8 tablespoons Kerrygold® Salted Butter, softened
  • 1 cup sugar
  • Zest of one large lemon
  • 2 large eggs
  • 1 teaspoon pure almond extract
  • 1 ½ cups whole milk ricotta cheese
  • ¼ cup sliced almonds


  1. Preheat oven to 350°F. Line an 8” cake pan with parchment. Grease pan.
  2. Whisk together flour, baking powder and salt in a small bowl. Set aside.
  3. Place butter, sugar and lemon zest in large mixing bowl and beat on medium-high speed until light and fluffy (about 4 minutes). Beat in eggs and almond extract.
  4. Alternately stir in flour mixture and ricotta cheese, starting and ending with flour (batter will be thick).
  5. Scrape into prepared pan. Level with spoon or spatula. Sprinkle with sliced almonds and bake for 45 minutes or until toothpick inserted in center of cake comes out clean.
  6. Cool in pan for 10 minutes. Gently remove from pan and finish cooling on wire rack. Serve at room temperature with a dusting of powdered sugar or a dollop of freshly whipped cream.
  Note: Use an 8-inch cake pan with at least 2-inch high sides to prevent cake from overflowing during bake time. If you don’t have a pan that size, you can also use a 9-inch cake pan and check cake at least 5 minutes earlier for doneness.

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