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–+ servings
Lemon Pistachio Ricotta Cloud Cake

Lemon Pistachio Ricotta Cloud Cake That Melts In Your Mouth

Experience the light and airy Lemon Pistachio Ricotta Cloud Cake, a delightful dessert that balances flavor and health, perfect for any gathering.
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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
  • 15 oz Ricotta cheese Substitute with mascarpone for richer texture
  • 1 cup Granulated sugar Brown sugar can offer a deeper sweetness
  • 3 large Eggs Ensure they are at room temperature for better mixing
  • 1 cup All-purpose flour Consider a gluten-free blend for an alternative
  • 1/2 cup Unsalted butter (melted) Use coconut oil for dairy-free variants
  • 2 tbsp Lemon zest Use orange zest for a different flavor
  • 1/4 cup Lemon juice Substitute with lime juice if desired
  • 1 tsp Vanilla extract Vanilla bean paste is a stronger alternative
  • 2 tsp Baking powder Ensure it's fresh for proper leavening
  • 1/2 tsp Salt Use kosher or sea salt
  • 1/2 cup Chopped pistachios Swap with almonds or walnuts for a different crunch
For Dusting
  • 1 cup Powdered sugar Optional topping for decoration

Equipment

  • Oven
  • 9-inch cake pan
  • Mixing bowl
  • Whisk
  • spatula

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing it with butter and lining the bottom with parchment paper.
  2. In a large mixing bowl, combine ricotta cheese and granulated sugar. Whisk until smooth and creamy, about 2-3 minutes, then add eggs one at a time, mixing well after each.
  3. Gently stir in melted butter, lemon zest, lemon juice, and vanilla extract until well combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, folding gently until just combined.
  5. Fold in chopped pistachios until evenly distributed.
  6. Pour the batter into the prepared cake pan, smoothing the top. Bake for 30-35 minutes until golden and a toothpick inserted comes out clean.
  7. Once baked, let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Dust the top with powdered sugar before serving, optionally garnish with extra pistachios.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For best results, use quality ricotta and avoid overmixing. Allow adequate cooling time before serving to maintain texture.

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