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 and subtly tangy, this cake offers a delightful texture contrast with a golden crust and a tender crumb, making it an ideal treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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 and Garnish
- 0.5 cup chopped pistachios (plus extra for garnish)
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly and line it with parchment paper to ensure easy removal of the cake after baking.
- Mix Ricotta and Sugar: In a large mixing bowl, beat the ricotta cheese and granulated sugar together until the mixture becomes smooth and creamy. This step ensures a tender texture for your cake.
- Add Eggs: Add the eggs one at a time to the ricotta and sugar mixture, beating well after each addition. This gradually incorporates air and aids in the lightness of the cake.
- Incorporate Flavorings: Stir in the melted butter, lemon zest, freshly squeezed lemon juice, and vanilla extract, mixing until everything is evenly combined for a burst of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cake.
- Fold in Pistachios: Gently fold the chopped pistachios into the batter to add a crunchy texture throughout.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Garnish: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust the top with powdered sugar and sprinkle extra chopped pistachios for garnish before serving.
Notes
- For best results, use whole milk ricotta for a richer texture.
- If you prefer a more pronounced lemon flavor, add extra zest or a teaspoon of lemon extract.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- This cake freezes well; wrap it tightly in plastic wrap and foil for up to 2 months.
Keywords: Lemon Pistachio Ricotta Cloud Cake, Lemon Cake, Ricotta Cake, Pistachio Dessert, Light Cake, Italian Cake, Spring Dessert
