Lemon Pistachio Ricotta Cloud Cake: Easy Recipe for Home Bakers
This Lemon Pistachio Ricotta Cloud Cake is a light and fluffy dessert that combines the delicious flavors of lemon and pistachio.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pistachios
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, combine ricotta cheese and granulated sugar, mixing until smooth.
- Add in the eggs, lemon juice, and lemon zest, then mix well.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add dry ingredients to the ricotta mixture, stirring until just combined.
- Fold in the chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let it cool before dusting with powdered sugar and serving.
Notes
- For a more intense flavor, use lemon extract in addition to fresh lemon juice.
- Allow the cake to rest overnight to enhance the flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg