Description
Indulge in the delightful flavors of Lemon Pistachio Ricotta Cloud Cake, a soft and airy dessert that blends tangy lemon with creamy ricotta and crunchy pistachios. This luscious cake is perfect for brunch, tea time, or any special occasion where you want to impress your guests. Not overly sweet, it features a light texture that feels like a cloud in every bite. Finished with a dusting of powdered sugar and extra pistachios for garnish, this cake is as beautiful as it is delicious. Enjoy it warm or chilled, paired with fresh berries or whipped cream for an elevated experience.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 0.5 cup all-purpose flour
- 0.25 cup unsalted butter, melted
- 1 lemon (zested and juiced)
- 1 tsp vanilla extract
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup chopped pistachios (plus more for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- In a large bowl, mix ricotta cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in melted butter, lemon zest, lemon juice, and vanilla extract until combined.
- In another bowl, whisk together flour, baking powder, and salt; gradually add to the wet mixture until just combined.
- Gently fold in chopped pistachios.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until golden brown and a toothpick comes out clean.
- Cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg