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–+ servings
Lemon Pistachio Ricotta Cloud Cake

Lemon Pistachio Ricotta Cloud Cake

Discover the light and luscious Lemon Pistachio Ricotta Cloud Cake, a dessert that combines zesty lemon, creamy ricotta, and crunchy pistachios.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ricotta Cheese mascarpone can be used for a richer flavor
  • 1 cup Granulated Sugar no direct substitution recommended for best results
  • 3 large Eggs divide yolks and whites for a lighter cake if desired
  • 1 cup All-Purpose Flour consider using gluten-free flour for a gluten-free version
  • 1/2 cup Unsalted Butter coconut oil works as a dairy-free option
  • 1 tbsp Lemon Zest other citrus like lime or orange can also be used for different flavors
  • 1/4 cup Lemon Juice
  • 1 tsp Vanilla Extract no direct substitutes, but optional omission is okay
  • 1 tbsp Baking Powder ensure it's fresh for the best rise
  • 1/2 tsp Salt do not omit for best taste
  • 1/2 cup Chopped Pistachios almonds or walnuts offer a nice variation
For Dusting
  • 1 cup Powdered Sugar optional but enhances presentation

Equipment

  • 9-inch cake pan
  • Mixing bowl
  • Electric Mixer
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan, lining the bottom with parchment paper.
  2. In a large mixing bowl, beat the ricotta cheese and granulated sugar on medium speed until smooth and fluffy, about 2 to 3 minutes.
  3. Incorporate the eggs one at a time, then add the melted unsalted butter, lemon zest, lemon juice, and vanilla extract; mix until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this mixture into the ricotta batter, stirring gently until incorporated.
  5. Fold in the chopped pistachios gently using a spatula, making sure they are evenly distributed without overmixing.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes until golden brown and a toothpick comes out clean.
  7. Cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 215kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

Store in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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