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Lemon Pistachio Ricotta Cloud Cake

Lemon Pistachio Ricotta Cloud Cake
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Indulge in the light and airy delight of Lemon Pistachio Ricotta Cloud Cake, a dessert that beautifully marries zesty lemon, creamy ricotta, and crunchy pistachios. This cake is not just a feast for the eyes but also a breeze to prepare, making it an ideal choice for brunches, tea parties, or as a delightful end to any meal. Its subtle sweetness and refreshing flavors will captivate your taste buds and leave guests asking for seconds. With its elegant presentation, this cake can elevate any occasion or dessert table.

Ingredients

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  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 0.5 cup all-purpose flour
  • 0.25 cup unsalted butter, melted
  • Zest and juice of 1 lemon
  • 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 your oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
  2. In a large bowl, beat together ricotta cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition.
  3. Stir in melted butter, lemon zest, lemon juice, and vanilla extract until combined.
  4. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
  5. Gently fold in chopped pistachios without overmixing.
  6. Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until golden brown; a toothpick inserted should come out clean.
  7. Cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar and garnish with additional pistachios before serving.

Nutrition

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