Lemon Pistachio Ricotta Cloud Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Pistachios: Gently fold the chopped pistachios into the batter, spreading the crunch evenly without deflating the mixture.
- 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.
- 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.
- 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
