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Lemon Pistachio Ricotta Cloud Cake

Lemon Pistachio Ricotta Cloud Cake: A Dreamy Dessert Delight

A light and airy Lemon Pistachio Ricotta Cloud Cake combines zesty lemon, creamy ricotta, and crunchy pistachios for a delicious dessert experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 15 oz Ricotta Cheese Can substitute with mascarpone for a richer flavor.
  • 1 cup Granulated Sugar Adds sweetness.
  • 3 large Eggs Ensure they are at room temperature.
  • 1 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1/2 cup Unsalted Butter (melted) Coconut oil can serve as a dairy-free alternative.
  • 2 tbsp Lemon Zest Adds freshness to the flavor.
  • 1/4 cup Lemon Juice Substitute with orange for a different flavor.
  • 1 tsp Vanilla Extract Can be omitted for a pure lemon flavor.
  • 1 tbsp Baking Powder Make sure it’s fresh for best results.
  • 1/2 tsp Salt Balances sweetness.
For the Crunch
  • 1/2 cup Chopped Pistachios Can be replaced with almonds or walnuts.
For Dusting
  • 1 cup Powdered Sugar Adds sweetness and a charming finish.

Equipment

  • 9-inch round cake pan
  • mixing bowl
  • Hand mixer
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, beat together ricotta cheese and granulated sugar until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition until pale and fluffy.
  4. Stir in melted butter, lemon zest, lemon juice, and vanilla extract until just combined.
  5. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, folding gently.
  6. Fold in chopped pistachios until evenly distributed.
  7. Pour the batter into the prepared cake pan, smoothing the top.
  8. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  10. Dust the top with powdered sugar and scatter extra chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store wrapped tightly in plastic wrap in the fridge for up to 3 days. Can also be frozen for up to 2 months, thaw overnight in the fridge before enjoying.

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