Lemon Pistachio Ricotta Cloud Cake Recipe

Introduction

This Lemon Pistachio Ricotta Cloud Cake is a light, airy dessert bursting with fresh lemon flavor and a delightful crunch from pistachios. Its fluffy texture and subtle sweetness make it a perfect treat for any occasion, from afternoon tea to a simple celebration.

Ingredients

• 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
• 0.25 cup fresh lemon juice
• 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. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Step 2: In a large bowl, combine the ricotta cheese and granulated sugar. Mix well until the mixture is smooth and fluffy.
3. Step 3: Add the eggs one at a time, beating thoroughly after each addition to incorporate air and create a light batter.
4. Step 4: Stir in the melted butter, lemon zest, lemon juice, and vanilla extract until evenly mixed.
5. Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Step 6: Gently fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to keep the cake airy.
7. Step 7: Carefully fold in the chopped pistachios.
8. Step 8: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
9. Step 9: Bake for 30 to 35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
10. Step 10: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Step 11: Once fully cooled, dust the cake with powdered sugar and sprinkle with extra chopped pistachios for garnish before serving.

Tips & Variations

• Use full-fat ricotta for the creamiest texture and best flavor.
• For a more intense lemon flavor, add a little lemon extract along with the vanilla.
• Swap pistachios with chopped almonds or walnuts for a different nutty twist.
• Ensure not to overmix the batter once flour is added to maintain the cake’s light texture.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 4 days. Before serving, bring to room temperature for the best texture; you can also warm slices slightly in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that can be used 1:1 for baking. Make sure the blend includes a binding agent like xanthan gum for best results.

Is it necessary to use fresh lemon juice?

Fresh lemon juice is preferred as it provides bright, natural citrus flavor that bottled juice cannot match. However, if fresh lemons are not available, you can use bottled lemon juice as a substitute.

Lemon Pistachio Ricotta Cloud Cake Recipe

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★★★★★

4.6 from 57 reviews

This Lemon Pistachio Ricotta Cloud Cake is a light, fluffy, and delightful dessert combining creamy ricotta cheese with fresh lemon zest and juice for a bright flavor. The addition of crunchy pistachios gives a satisfying texture, making it a perfect treat for any occasion. Baked to golden perfection, this cake is dusted with powdered sugar and garnished with more pistachios to add elegance and extra crunch.

• Author: zara
• 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 1x2x3x

Cake Ingredients

• 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
• 0.25 cup fresh lemon juice
• 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
2. Mix Ricotta and Sugar: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat until the mixture is smooth and fluffy, creating the base for the cake batter.
3. Add Eggs: Incorporate the eggs one at a time into the ricotta mixture, beating well after each addition to help aerate the batter and ensure even texture.
4. Incorporate Wet Ingredients: Stir in the melted unsalted butter, fresh lemon zest, lemon juice, and vanilla extract until fully blended, enhancing the cake’s moistness and flavor.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents throughout the batter.
6. Combine Wet and Dry: Add the dry mixture to the wet ingredients and stir gently just until combined to avoid overmixing, which can toughen the cake.
7. Fold in Pistachios: Gently fold the chopped pistachios into the batter, spreading the crunch evenly without deflating the mixture.
8. 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 turns golden and a toothpick inserted in the center comes out clean.
9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes to firm up, then carefully transfer it to a wire cooling rack to cool completely, ensuring it maintains its delicate texture.
10. Finish and Serve: Once cooled, dust the cake generously with powdered sugar and sprinkle with extra chopped pistachios for an appealing presentation and added texture.

Notes

• Use fresh ricotta cheese for the best texture and flavor; drain any excess liquid before measuring.
• If you prefer a more pronounced lemon flavor, add an extra teaspoon of lemon zest.
• Make sure not to overmix the batter after adding flour to keep the cake light and fluffy.
• This cake pairs wonderfully with a cup of tea or coffee for a delightful afternoon treat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To avoid browning too much, place a foil tent over the cake halfway through baking if necessary.

Keywords: Lemon cake, Ricotta cake, Pistachio dessert, Light cake, Italian dessert, Citrus cake, Nutty cake