Lemon Pistachio Ricotta Cloud Cake Recipe
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.
- 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
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
- 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.
- 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.
- Add Eggs: Incorporate the eggs one at a time into the ricotta-sugar mixture, mixing well after each addition to maintain a smooth batter.
- 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Fold in Pistachios: Carefully fold in the chopped pistachios to incorporate a delightful crunch without deflating the batter.
- 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.
- 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
