Description
This Irresistible Easy Lemon Pistachio Ricotta Cloud Cake is a light, airy, and moist dessert bursting with lemon flavor and pistachio crunch. It’s simple to make yet elegant enough for any occasion.
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- ½ cup all-purpose flour
- ¼ cup unsalted butter, melted
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pistachios, plus extra for garnish
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- Whisk ricotta and sugar in a large bowl until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in melted butter, lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture.
- Fold in chopped pistachios.
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and sprinkle with additional chopped pistachios before serving.
Notes
- For the fluffiest texture, use room temperature ricotta and eggs.
- Full-fat ricotta provides the best creamy texture.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Cardamom or almond extract can be added for a unique twist.
- Toasted almonds or pecans can be substituted for pistachios.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 34g
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 34g
- Fiber: N/A
- Protein: 7g
- Cholesterol: N/A
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