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Preheat your oven to 350°F (175°C). Line a loaf pan or cake pan with parchment paper or lightly grease it with oil or butter.
In a large mixing bowl, add ricotta cheese and use a whisk or fork to break it down into a smooth consistency. Crack in 3 large eggs and whisk until fully combined. Stir in zest of 1 lemon, honey/maple syrup/sugar, and vanilla extract.
To the wet mixture, add 1½ cups almond flour and ¼ tsp salt. Mix thoroughly until everything is well incorporated. The batter will be thick — that’s normal!
Pour the batter into your prepared loaf or cake pan, smoothing the top with a spatula. Sprinkle chopped toasted almonds on top if desired for extra crunch and presentation.
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely. For extra elegance, dust with powdered sugar or drizzle with a simple lemon glaze.