Dessert

Lemon Pistachio Ricotta Cloud Cake Recipe

Bylina moretti February 17, 2026February 17, 2026

Introduction

This Lemon Pistachio Ricotta Cloud Cake is a light and airy dessert bursting with fresh citrus flavor and the crunch of pistachios. Perfect for any occasion, it combines creamy ricotta and zesty lemon in a moist, tender crumb that feels like a sweet, fluffy cloud.

A square piece of layered cake sits on a white plate with a blue rim, placed on a white marbled surface. The cake has three visible layers: the top and bottom layers are light yellow sponge cake, soft and slightly crumbly in texture. In between, there is a thick, fluffy white cream layer that looks smooth and light. The top is covered with a dusting of powdered sugar and sprinkled with small chopped green pistachios for color and texture contrast. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper to prevent sticking.
Step 2: In a large bowl, beat together the ricotta cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate fully.
Step 3: Stir in the melted butter, lemon zest, lemon juice, and vanilla extract until the mixture is well combined and fragrant.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
Step 5: Gently fold in the chopped pistachios, distributing them evenly throughout the batter.
Step 6: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30–35 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Before serving, dust with powdered sugar and garnish with extra pistachios for a beautiful finish.

Tips & Variations

For an extra burst of citrus, add a teaspoon of lemon extract along with the vanilla.
Substitute pistachios with toasted almonds or walnuts if preferred.
If you prefer a denser cake, reduce the baking powder to 1/4 teaspoon.
Make sure not to overmix the batter to keep the texture light and fluffy.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices gently in the microwave for about 15 seconds. This cake also freezes well; wrap tightly and freeze for up to 1 month, thawing overnight in the fridge before serving.

How to Serve

The image shows a close-up of a two-layer cake on a white plate with a soft blue and gold rim. The bottom and top layers are light yellow sponge cake, both looking moist and fluffy. Between these cake layers, there is a thick white cream layer, smooth and soft. On top of the cake, there is a thick layer of white cream that looks whipped and fluffy, sprinkled with small green and brown pieces of pistachios all over. The plate is set on a white marbled surface, and there are some powdered sugar dusted lightly around the plate edges for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of ricotta?

Ricotta provides a unique creamy texture and mild flavor that works best in this recipe. However, you can try using mascarpone or cream cheese, but expect a slightly different texture and taste.

Is this cake gluten-free?

The recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking, keeping in mind that texture may vary slightly.