Description
Indulge in the light and airy delight of Lemon Pistachio Ricotta Cloud Cake, a stunning dessert that combines the zesty brightness of fresh lemons with the nutty crunch of pistachios. This exquisite treat is ideal for any occasion—be it a cozy brunch, an elegant tea party, or a sweet afternoon snack. With its fluffy texture achieved through creamy ricotta cheese, every bite is a melt-in-your-mouth experience that leaves you wanting more. Easy to prepare and visually appealing, this cake is sure to impress your guests and elevate your dessert game. Serve it dusted with powdered sugar and garnished with extra pistachios for a delightful presentation.
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 extra for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line with parchment paper.
- In a large bowl, mix ricotta cheese and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in melted butter, lemon zest, lemon juice, and vanilla until combined.
- In another bowl, whisk flour, baking powder, and salt together.
- Gradually add dry ingredients to wet mixture, stirring just until combined.
- Gently fold in chopped pistachios.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the pan for about 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 slice (90g)
- Calories: 310
- Sugar: 26g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg