Gather all the ingredients. Use a 9-inch (22 cm) round springform pan, 2.5 inches (6 cm) high. Line the bottom with parchment paper and grease and flour the entire pan.

Preheat the oven to 320°F (160°C), top and bottom heat. In a bowl, combine the sugar and eggs. Beat until the mixture triples in volume and becomes thick. Set aside. In another bowl, add the ricotta cheese, almond flour, lemon zest, and almond extract.

Mix everything together until well combined. Gradually fold in the egg mixture, a little at a time, using gentle folding motions.

Pour the batter into the prepared pan. Bake at 320°F (160°C) for 30 minutes. Then increase the oven temperature to 350°F (180°C) and bake for another 10 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and place the cake on a wire rack. Let it cool completely at room temperature.

Once cooled, run a knife around the edge to loosen the cake from the sides, then carefully remove it from the pan.

Impressive!