Description
Indulge in the delightful and airy sensation of Lemon Pistachio Ricotta Cloud Cake. This exquisite dessert combines the zesty brightness of fresh lemons with the nutty richness of pistachios, all enveloped in a creamy ricotta base. Perfect for brunch gatherings, afternoon teas, or a light finish to any meal, this cake captivates with its melt-in-your-mouth texture. Easy to prepare yet sophisticated in flavor, it’s sure to impress your guests while satisfying your sweet cravings. Dust with powdered sugar and garnish with extra pistachios for an elegant presentation that enhances both taste and visual appeal.
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
- 0.25 cup fresh lemon juice
- 1 tsp vanilla extract
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup chopped pistachios (plus extra for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper.
- In a large bowl, mix together 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 without overmixing.
- Gently fold in chopped pistachios.
- Pour batter into the prepared pan and smooth the top; bake for 30–35 minutes until golden brown.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg