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Lemon Pistachio Ricotta Cloud Cake Recipe

Lemon Pistachio Ricotta Cloud Cake Recipe
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★★★★★

4.9 from 26 reviews

This Lemon Pistachio Ricotta Cloud Cake is a light, fluffy dessert featuring creamy ricotta cheese, zesty lemon, and crunchy pistachios. Perfect for springtime or any occasion, it combines bright citrus flavors with the rich texture of ricotta, all topped with a delicate dusting of powdered sugar and extra pistachios for an elegant finish.

Ingredients

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Cake Batter

  • 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

Garnish

  • Extra chopped pistachios
  • 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 prevent sticking.
  2. Mix Ricotta and Sugar: In a large bowl, combine the ricotta cheese and granulated sugar. Stir or beat until the mixture becomes smooth and fluffy, which helps create a light texture.
  3. Add Eggs: Add the eggs one at a time to the ricotta mixture, beating well after each addition to incorporate air and ensure even distribution.
  4. Add Flavorings: Stir in the melted unsalted butter, lemon zest, fresh lemon juice, and vanilla extract to the wet mixture. These ingredients add moisture and a fresh citrus aroma.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder is evenly distributed for a proper rise.
  6. Mix Dry into Wet: Add the dry ingredients to the wet mixture, stirring gently just until all the flour is just incorporated to avoid overmixing, which can toughen the cake.
  7. Fold in Pistachios: Gently fold in the chopped pistachios to maintain their texture and evenly distribute their nutty flavor throughout the batter.
  8. Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.
  9. Cool and Garnish: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the top lightly with powdered sugar and sprinkle with additional chopped pistachios for a beautiful presentation.

Notes

  • Ensure the ricotta is well-drained to avoid excess moisture that can affect cake texture.
  • Use fresh lemon juice and zest for the best bright citrus flavor.
  • Chilling the cake slightly before serving can enhance its texture and flavor.
  • This cake pairs wonderfully with a dollop of whipped cream or fresh berries.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Nutrition

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

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