Description
Indulge in the delightful taste of our Lemon Pistachio Ricotta Cloud Cake, a light and airy dessert that perfectly balances tangy lemon and creamy ricotta with the nutty crunch of pistachios. This cake is not overly sweet, making it an ideal treat for brunch, tea time, or as a refreshing finale to any meal. With its beautiful presentation dusted with powdered sugar and sprinkled with extra pistachios, this cake will impress your guests and leave them craving more. Easy to make and bursting with vibrant flavors, it’s an excellent choice for bakers of all skill levels.
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 and juiced)
- 1 tsp vanilla extract
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- In a mixing bowl, blend ricotta cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in melted butter, lemon zest, lemon juice, and vanilla.
- In another bowl, whisk together flour, baking powder, and salt; gradually add to the wet mixture until just combined.
- Gently fold in chopped pistachios.
- Pour batter into the prepared pan and bake for 30-35 minutes or until golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg