Print

Lemon Pistachio Ricotta Cloud Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the light and fluffy joy of Lemon Pistachio Ricotta Cloud Cake, a dessert that promises to brighten any occasion. This delightful cake combines the creaminess of ricotta with vibrant lemon zest and crunchy pistachios, creating a melt-in-your-mouth experience that’s both refreshing and indulgent. Perfect for brunch, afternoon tea, or as a sweet finish to dinner, this cake is easy to prepare and can even be made ahead of time. With its not overly sweet flavor profile, everyone can enjoy a slice (or two) without feeling guilty.

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
  • 1 lemon, zested and juiced
  • 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. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. In a large bowl, beat together ricotta cheese and granulated sugar until smooth.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in melted butter, lemon zest, lemon juice, and vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt before gently folding into the wet mixture.
  6. Fold in the chopped pistachios until just combined.
  7. Pour batter into the prepared pan and bake for 30–35 minutes or until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Dust with powdered sugar and garnish with additional pistachios before serving.

Nutrition

Find it online: https://tastymealsbysophia.com/lemon-pistachio-ricotta-cloud-cake/