Go Back
–+ servings
Lemon Pistachio Ricotta Cloud Cake

Lemon Pistachio Ricotta Cloud Cake – A Light & Luscious Delight

Experience the delightful Lemon Pistachio Ricotta Cloud Cake, a perfect blend of tangy lemon, creamy ricotta, and crunchy pistachios, ideal for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Ricotta Cheese can substitute with mascarpone for a richer texture
  • 1 cup Granulated Sugar brown sugar can add a unique flavor profile
  • 3 large Eggs at room temperature
  • 1.5 cups All-Purpose Flour use gluten-free flour blend for gluten-free option
  • 1/2 cup Unsalted Butter melted; coconut oil is a great dairy-free alternative
  • 2 tablespoons Lemon Zest
  • 1/4 cup Lemon Juice
  • 1 teaspoon Vanilla Extract opt for pure vanilla
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt kosher salt improves texture
  • 3/4 cup Chopped Pistachios substitute with almonds or walnuts for a different taste
For the Finishing Touch
  • 1 cup Powdered Sugar for dusting

Equipment

  • 9-inch cake pan
  • Mixing bowls
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with unsalted butter, lining the bottom with parchment paper.
  2. In a large mixing bowl, beat the ricotta cheese and granulated sugar together until smooth and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition to create a homogenous mixture.
  4. Stir in the melted unsalted butter, lemon zest, lemon juice, and vanilla extract until fully combined.
  5. In a separate bowl, whisk together flour, baking powder, and salt; then gradually add to the wet ingredients, mixing gently.
  6. Fold in the chopped pistachios with a spatula, ensuring they are evenly distributed.
  7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  8. Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
  9. Remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack.
  10. Dust the cooled cake with powdered sugar and garnish with extra chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 210mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

This cake is perfect for brunch and tea parties, and is even better the next day!

Tried this recipe?

Let us know how it was!