Lemon Pistachio Ricotta Cloud Cake Recipe

Introduction

The Lemon Pistachio Ricotta Cloud Cake is a light, fluffy dessert bursting with fresh lemon flavor and crunchy pistachios. This Italian-inspired cake combines creamy ricotta and zesty lemon for a delicate texture that’s perfect for any occasion.

Ingredients

• 1 cup ricotta cheese
• 1 cup granulated sugar
• 3 large eggs
• 0.5 cup all-purpose flour
• 0.25 cup unsalted butter, melted
• Zest and juice of 1 lemon
• 1 tsp vanilla extract
• 0.5 tsp baking powder
• 0.25 tsp salt
• 0.5 cup chopped pistachios (plus extra for garnish)
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper for easy removal.
2. Step 2: In a large bowl, beat the ricotta cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
3. Step 3: Stir in the melted butter, lemon zest, lemon juice, and vanilla extract until the mixture is well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing.
5. Step 5: Gently fold in the chopped pistachios to distribute them evenly throughout the batter.
6. Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Before serving, dust the top with powdered sugar and garnish with extra pistachios.

Tips & Variations

• For an extra lemony punch, add a teaspoon of lemon extract alongside the zest and juice.
• Swap pistachios for chopped almonds or walnuts if preferred, for a different nutty flavor.
• Ensure the ricotta is well-drained to avoid a watery batter and achieve the best texture.
• Use a springform pan for easier removal without risk of damaging the delicate cake.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Reheat gently in a microwave for a few seconds if desired, but the cake is delicious served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta for this cake?

Yes, you can use low-fat ricotta, but keep in mind it may result in a less rich and slightly drier texture compared to full-fat ricotta.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to keep the texture light and fluffy.

Lemon Pistachio Ricotta Cloud Cake Recipe

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4.9 from 129 reviews

A light and airy Lemon Pistachio Ricotta Cloud Cake that combines creamy ricotta, zesty lemon, and crunchy pistachios for a delightful Italian-inspired dessert. Perfectly baked to golden perfection with a dusting of powdered sugar and extra pistachios for garnish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Batter

• 1 cup ricotta cheese
• 1 cup granulated sugar
• 3 large eggs
• 0.5 cup all-purpose flour
• 0.25 cup unsalted butter, melted
• Zest and juice of 1 lemon
• 1 tsp vanilla extract
• 0.5 tsp baking powder
• 0.25 tsp salt
• 0.5 cup chopped pistachios (plus extra for garnish)

For Garnish

• Powdered sugar for dusting
• Extra chopped pistachios

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly and line it with parchment paper to ensure easy removal of the cake later.
2. Mix Ricotta and Sugar: In a large bowl, beat the ricotta cheese together with the granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
3. Add Eggs: Incorporate the eggs one at a time into the ricotta-sugar mixture, mixing well after each addition to maintain a smooth batter.
4. Combine Wet Ingredients: Stir in the melted unsalted butter, lemon zest, lemon juice, and vanilla extract until all are well incorporated, infusing the batter with fresh citrus flavor.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
6. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently just until combined to avoid overworking the batter.
7. Fold in Pistachios: Carefully fold in the chopped pistachios to incorporate a delightful crunch without deflating the batter.
8. Pour Batter and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Garnish: Allow the cake to cool in the pan for 10 minutes. Then remove it from the pan, transfer to a wire rack, dust with powdered sugar, and sprinkle additional chopped pistachios on top before serving.

Notes

• Ensure the ricotta is well drained for best texture.
• Do not overmix the batter once the flour is added to keep the cake light and fluffy.
• The cake is best served at room temperature.
• Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
• Optional: Add a drizzle of honey or lemon glaze for extra sweetness and moisture.

Keywords: lemon cake, ricotta cake, pistachio dessert, Italian dessert, cloud cake, citrus cake, nutty cake