Lemon Pistachio Ricotta Cloud Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Combine Wet Flavors: Stir in the melted butter, lemon zest, lemon juice, and vanilla extract until evenly combined, adding moisture and fragrance.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to distribute the leavening agent and salt evenly.
- 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.
- Fold in Pistachios: Gently fold chopped pistachios into the batter to add texture and a nutty flavor without deflating the mixture.
- 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.
- 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
