Description
This Lemon Pistachio Ricotta Cloud Cake is a light and fluffy dessert infused with the bright flavors of lemon and the rich taste of pistachios, perfect for any occasion.
Ingredients
Scale
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
powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the ricotta cheese and granulated sugar, mixing until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted butter, lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.
- Fold in the chopped pistachios and pour the batter into the prepared cake pan.
- Bake in the preheated oven for about 30 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar and garnish with extra chopped pistachios before serving.
Notes
For an extra lemony flavor, you can increase the lemon juice or zest. Ensure the ricotta is well-drained for the best texture.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 75 mg
Keywords: Lemon Pistachio Ricotta Cloud Cake, ricotta cake, lemon cake, pistachio cake, dessert recipe