Description
Indulge in the light and airy delight of Lemon Pistachio Ricotta Cloud Cake, a perfect dessert that effortlessly combines zesty lemon, smooth ricotta, and crunchy pistachios. This cake is not only visually stunning but also incredibly easy to prepare, making it an ideal choice for brunch gatherings, tea parties, or as a sweet finish to any meal. Its subtle sweetness and refreshing flavors ensure that it appeals to everyone—guaranteeing requests for seconds!
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
- 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
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line with parchment paper.
- In a large bowl, beat ricotta cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in melted butter, lemon zest, lemon juice, and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
- Gently fold in the chopped pistachios.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar and garnish with extra pistachios before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 19g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg