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Italian Ricotta Lemon Cake

Lemon Ricotta Bundt Cake (Low Fat)

You’ll love this moist and tender Low Fat Lemon Ricotta Bundt Cake made with fresh ricotta, and almond flour. There is no butter or oil used in this cake making it a low fat version of your classic ricotta lemon cake. This is a delish combination of a cake and a cheesecake.
Prep Time 10 mins
Cook Time 50 mins
Course Dessert, Snack
Cuisine American, Italian
Servings 8


  • 1 cup 300 g of ricotta
  • 1 cup Sweetened Condensed Milk
  • 1 cup All Purpose Flour
  • 1 cup Almond Flour
  • 1/4 cup Semolina
  • 3 Eggs
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Lemon Essence
  • 1 tsp Vanilla Essence
  • 1 tsp Cardamm Powder


  • Preheat your oven to 350 degree F.
  • Grease your bundt cake pan.
  • Cream ricotta and condensed milk until incredibly smooth.
  • Add eggs. - One by One.
  • Beat in lemon essence, vanilla essence, salt and cardamom powder.
  • Fold in all purpose flour, almond flour, semolina, baking powder and baking soda. Mix in gently.
  • Pour the batter into the prepared pan, then bake until golden brown and puffed up!
  • Cool slightly and enjoy!!!
Keyword italian dessert, Italian ricotta cake recipe, lemon ricotta dessert, ricotta, ricotta cake