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–+ servings
Lemon Pistachio Ricotta Cloud Cake

Lemon Pistachio Ricotta Cloud Cake

Lemon Pistachio Ricotta Cloud Cake is a silky Italian delight that combines creamy ricotta with zesty lemon and roasted 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: Italian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 15 oz Ricotta Cheese adds creaminess and a light texture; cottage cheese can be an excellent substitute.
  • 1 cup Granulated Sugar provides sweetness and moisture; for less sweetness, simply reduce the amount.
  • 3 large Eggs acts as a binder and leavening agent; vegan option is 1/4 cup of unsweetened applesauce per egg.
  • 1 cup All-Purpose Flour gives structure to the cake; gluten-free flour can be used as a substitute.
  • 1/2 cup Unsalted Butter adds richness and flavor; coconut oil is a great dairy-free alternative.
  • 2 tbsp Lemon Zest contributes tanginess and aroma; other citrus like orange or lime can be swapped for uniqueness.
  • 1/4 cup Lemon Juice contributes tanginess and aroma; other citrus like orange or lime can be swapped for uniqueness.
  • 1 tsp Vanilla Extract enhances the flavor profile; optional, but it adds depth to the overall taste.
  • 1 tbsp Baking Powder helps the cake rise; make sure it's fresh for the best results.
  • 1/4 tsp Salt balances sweetness and enhances flavors; can be omitted if you're watching your sodium intake.
  • 1/2 cup Chopped Pistachios adds a nutty crunch and visual appeal; almonds or walnuts can offer a different texture.
For Dusting
  • 1 cup Powdered Sugar optional for presentation, gives a beautiful finish before serving.

Equipment

  • Oven
  • Mixing bowl
  • Electric Mixer
  • 9-inch round cake pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly with butter and dusting it with flour.
  2. In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat the mixture on medium speed for about 2-3 minutes until light and fluffy.
  3. Add the eggs to the ricotta mixture one at a time, mixing thoroughly after each addition.
  4. Carefully stir in the melted unsalted butter, fresh lemon zest, lemon juice, and vanilla extract until well combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate this mixture into the wet ingredients.
  6. Gently fold in the chopped pistachios into the batter, mixing just until evenly distributed.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. After baking, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  10. Dust the top of the cooled cake with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure your eggs are at room temperature for better incorporation. Avoid overmixing to keep the cake light and airy. Use fresh baking powder for optimal rise.

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