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Lemon Pistachio Ricotta Cloud Cake Recipe

Lemon Pistachio Ricotta Cloud Cake Recipe
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★★★★★

4.9 from 15 reviews

A light and airy Lemon Pistachio Ricotta Cloud Cake combining the rich creaminess of ricotta cheese with bright lemon zest and juice, studded with crunchy pistachios, perfect for a delicate dessert or afternoon treat.

Ingredients

Scale

Wet Ingredients

  • 1 cup ricotta cheese
  • 3 large eggs
  • 0.25 cup unsalted butter, melted
  • 1 lemon, zested
  • 0.25 cup fresh lemon juice
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup granulated sugar
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt

Add-ins and Garnish

  • 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 cake pan thoroughly and line the bottom with parchment paper to ensure the cake releases easily after baking.
  2. Mix Ricotta and Sugar: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Stir or beat until the mixture is smooth and fluffy, which helps create the delicate texture of the cake.
  3. Add Eggs: Add the eggs one at a time to the ricotta and sugar mixture, beating well after each addition to incorporate air and promote a light batter.
  4. Combine Wet Flavors: Stir in the melted butter, lemon zest, fresh lemon juice, and vanilla extract to the batter. These ingredients add moisture and bright citrus flavor.
  5. Whisk Dry Ingredients and Combine: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
  6. Fold in Pistachios: Gently fold in the chopped pistachios, distributing them evenly without deflating the batter.
  7. Pour and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely, preventing condensation and sogginess.
  9. Finish and Serve: Once fully cooled, dust the top with powdered sugar and sprinkle extra chopped pistachios for garnish before slicing and serving.

Notes

  • Make sure the ricotta cheese is well-drained for best texture.
  • Use freshly grated lemon zest and juice for vibrant flavor.
  • Do not overmix the batter after adding flour to keep the cake light and airy.
  • Allow the cake to cool completely before dusting with powdered sugar to prevent melting.
  • This cake pairs wonderfully with a cup of tea or light coffee.

Nutrition

Keywords: lemon pistachio cake, ricotta cake, light dessert, Italian dessert, cloud cake

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