Lemon Pistachio Ricotta Cloud Cake Recipe

Introduction

This Lemon Pistachio Ricotta Cloud Cake is a light and airy dessert that delights with its fresh citrus flavor and crunchy pistachio texture. Perfect for any occasion, it combines creamy ricotta with zesty lemon and nutty pistachios in a moist, tender cake.

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 together the ricotta cheese and granulated sugar until smooth and creamy.
3. Step 3: Add the eggs one at a time, mixing well after each addition to incorporate fully.
4. Step 4: Stir in the melted butter, lemon zest, lemon juice, and vanilla extract until everything is well combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
7. Step 7: Gently fold in the chopped pistachios, distributing them evenly throughout the batter.
8. Step 8: Pour the batter into the prepared pan and smooth the top with a spatula.
9. Step 9: Bake for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
10. Step 10: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Step 11: Before serving, dust with powdered sugar and garnish with extra chopped pistachios for a pretty finish.

Tips & Variations

• For a more intense lemon flavor, add a teaspoon of lemon extract along with the zest and juice.
• Substitute chopped almonds or walnuts for pistachios if preferred or for a different nutty twist.
• Ensure the ricotta is well-drained to avoid a watery batter and a dense cake.
• Try serving with a dollop of whipped cream or a drizzle of honey for added indulgence.

Storage

Store the cake in an airtight container at room temperature for up to two days. For longer storage, keep it covered in the refrigerator for up to five days. Reheat slices gently in the microwave for 10-15 seconds to enjoy a warm bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta for this cake?

Yes, part-skim ricotta will work fine, though full-fat ricotta gives the cake a richer texture and flavor.

Will the cake keep its cloud-like texture after baking?

Yes, the cake remains light and tender if not overbaked. Be sure to check doneness with a toothpick to avoid drying it out.

Lemon Pistachio Ricotta Cloud Cake Recipe

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★★★★★

4.8 from 52 reviews

This Lemon Pistachio Ricotta Cloud Cake is a light, fluffy, and moist dessert featuring creamy ricotta, zesty lemon, and crunchy pistachios. Perfectly sweetened with sugar and subtly flavored with vanilla, this cake offers a delicate texture with a nutty finish. It’s an elegant yet simple cake ideal for afternoon tea or special occasions.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup ricotta cheese
• 3 large eggs
• 0.25 cup unsalted butter, melted
• Zest and juice of 1 lemon
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup granulated sugar
• 0.5 cup all-purpose flour
• 1 tsp baking powder
• 0.25 tsp salt

Add-ins & Garnish

• 0.5 cup chopped pistachios (plus extra for garnish)
• Powdered sugar for dusting

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly, then line the bottom with parchment paper to prevent sticking.
2. Beat Ricotta and Sugar: In a large bowl, use a mixer to beat the ricotta cheese with granulated sugar until smooth and creamy, creating a light base for the cake.
3. Add Eggs: Add the eggs one at a time to the ricotta mixture, mixing well after each addition to ensure they are fully incorporated and the batter stays light.
4. Combine Wet Flavors: Stir in the melted butter, lemon zest, lemon juice, and vanilla extract until evenly combined, adding moisture and fragrance.
5. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to distribute the leavening agent and salt evenly.
6. Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, folding gently until just combined to avoid overmixing which can toughen the cake.
7. Fold in Pistachios: Gently fold chopped pistachios into the batter to add texture and a nutty flavor without deflating the mixture.
8. Bake the Cake: Pour the batter into the prepared cake pan, smoothing 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.
9. Cool and Finish: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. Before serving, dust with powdered sugar and garnish with additional chopped pistachios for an elegant presentation.

Notes

• Ensure ricotta cheese is well-drained to avoid excess moisture in the batter.
• Use fresh lemons for the best zest and juice flavor.
• Do not overmix the batter after adding flour to keep the cake light and fluffy.
• You can substitute pistachios with other nuts like almonds or walnuts if preferred.
• The cake keeps well in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
• For a dairy-free version, try using a plant-based ricotta, although texture and flavor may vary.

Keywords: Lemon pistachio cake, ricotta cake, fluffy lemon cake, nutty dessert, Italian cake, easy lemon cake