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Lemon Pistachio Ricotta Cloud Cake

Lemon Pistachio Ricotta Cloud Cake: Light, Luscious Delight

Experience the delightful Lemon Pistachio Ricotta Cloud Cake, a harmonious blend of flavors that's both light and luscious.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Ricotta Cheese Provides creaminess; cottage cheese can work as a lighter option.
  • 1 cup Granulated Sugar Adds sweetness; consider a sugar substitute for a low-calorie version.
  • 3 large Eggs Acts as a binder; no substitutions recommended for structure.
  • 1 cup All-Purpose Flour For gluten-free option, try a 1:1 gluten-free flour blend.
  • 1/2 cup Unsalted Butter Contributes richness; coconut oil can be a good dairy-free substitute.
  • 2 tablespoons Lemon Zest You can switch with other citrus like orange or lime.
  • 1/4 cup Lemon Juice Provides bright tanginess.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; no substitutes recommended.
  • 2 teaspoons Baking Powder Freshness is key for optimal rise.
  • 1/2 teaspoon Salt Enhances flavor.
  • 3/4 cup Chopped Pistachios Adds crunch; can be replaced with chopped almonds or walnuts.
For Dusting
  • 1 cup Powdered Sugar Optional for finishing touch.

Equipment

  • 9-inch Round Cake Pan
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with unsalted butter, lining the base with parchment paper.
  2. In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat on medium speed until smooth and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time into the ricotta mixture, mixing well after each addition for another 2-3 minutes.
  4. Stir in the melted unsalted butter, lemon zest, lemon juice, and vanilla extract until completely combined.
  5. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add to the wet mixture, stirring gently until just combined.
  6. Fold in the chopped pistachios gently using a spatula for even distribution.
  7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  8. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  9. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Drain the ricotta properly to avoid excess moisture, and ensure baking powder is fresh for the best rise. Dust with powdered sugar just before serving for an elegant presentation.

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