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–+ servings
Lemon Pistachio Ricotta Cloud Cake

Lemon Pistachio Ricotta Cloud Cake

This delicious Lemon Pistachio Ricotta Cloud Cake offers a light and creamy dessert with zesty flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Dessert Recipes
Cuisine: Italian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 0.5 cup all-purpose flour
  • 0.25 cup unsalted butter, melted
  • 1 large 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 plus extra for garnish
  • powdered sugar for dusting

Equipment

  • 9-inch cake pan
  • mixing bowl
  • whisk
  • Rubber spatula

Method
 

Baking Steps
  1. Preheat the oven to 350?F (175?C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. In a large bowl, mix ricotta and sugar until smooth and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in melted butter, lemon zest, lemon juice, and vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt. Add to wet mixture and stir just until combined.
  6. Fold in the chopped pistachios gently.
  7. Pour batter into prepared pan, smooth the top, and bake for 30?35 minutes until golden and a toothpick comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Once cooled, dust with powdered sugar and sprinkle with extra chopped pistachios.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 24gProtein: 6gFat: 12gSodium: 120mgFiber: 1gSugar: 16g

Notes

Feel free to customize the nuts or add different flavor extracts for a unique twist.

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