Lemon Pistachio Ricotta Cloud Cake

Light, luscious, and full of sunshine—this Lemon Pistachio Ricotta Cloud Cake is the kind of dessert that makes you close your eyes with the first bite. It’s tender, airy, and melts on your tongue like a whisper of spring. The ricotta gives it a rich creaminess without weighing it down, the lemon adds a bright, zesty lift, and the pistachios bring a nutty crunch that keeps you going back for “just one more sliver.” This is not just a cake—it’s a delicate little moment of happiness on a plate.

Why You’ll Love This Recipe

  • Fluffy yet rich—a rare combination that’s indulgent but not heavy.
  • Elegant enough for guests yet easy enough for a weekend bake.
  • Perfect flavor balance between creamy ricotta, zesty lemon, and crunchy pistachios.
  • Stays moist for days—no dry crumb here.

Chef’s Pro Tips for Perfect Results

  • Use full-fat ricotta for the best texture—drain it if it’s too watery.
  • Zest your lemons before juicing—you’ll get more zest and less mess.
  • Don’t overmix after adding the flour—gentle folding keeps it light.
  • Toast your pistachios before using to intensify their flavor.

Ingredients

  • 1 cup full-fat ricotta cheese
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup chopped pistachios (plus extra for garnish)
  • Powdered sugar, for dusting

Instructions

  1. Prep oven & pan: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. Cream ricotta & butter: In a large mixing bowl, beat ricotta, butter, and sugar until light and fluffy.
  3. Add eggs & flavoring: Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
  5. Mix gently: Fold dry ingredients into the ricotta mixture until just combined.
  6. Add pistachios: Gently stir in chopped pistachios.
  7. Bake: Transfer batter to prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool & finish: Let cool completely, then dust with powdered sugar and sprinkle extra pistachios over the top.

Flavor & Texture Secrets

The ricotta gives the crumb a soft, cloud-like texture while the lemon keeps it bright and fresh. Toasted pistachios add bursts of earthy, nutty crunch that make each bite special.

How to Serve

  • With a dollop of whipped cream and fresh berries.
  • As an elegant dessert for afternoon tea.
  • Slightly warmed with a drizzle of honey for extra indulgence.

Storage Tips

  • Store covered at room temperature for up to 3 days.
  • Refrigerate for up to 5 days for a firmer texture.
  • Freeze slices wrapped tightly for up to 2 months.

FAQs

1. Can I use almond flour instead of all-purpose flour? Yes, but reduce the butter slightly for balance.
2. Can I skip the pistachios? Yes—try almonds or leave nuts out entirely.
3. Can I make this gluten-free? Use a 1:1 gluten-free baking blend.
4. How do I make it extra lemony? Add an extra tablespoon of zest and a bit more juice.
5. Can I bake it in a loaf pan? Yes, but extend baking time by 10–15 minutes.

Conclusion

This Lemon Pistachio Ricotta Cloud Cake is airy, fragrant, and irresistibly soft—perfect for when you want something sweet but not heavy. It’s a recipe you’ll want to make for brunches, special occasions, or simply when you need a little bite of sunshine.

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Lemon Pistachio Ricotta Cloud Cake

  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Lemon Pistachio Ricotta Cloud Cake is a light, airy, and moist cake made with creamy ricotta cheese, zesty lemon, and nutty pistachios, creating a delicate and flavorful dessert that feels like biting into a cloud.


Ingredients

Scale
  • 1 cup ricotta cheese
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shelled pistachios, finely chopped (plus extra for garnish)
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a large bowl, beat ricotta cheese, sugar, and butter until light and creamy.
  3. Add egg yolks one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into the ricotta mixture until just combined.
  5. In another bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the batter, being careful not to deflate them.
  6. Fold in chopped pistachios.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool completely in the pan, then transfer to a serving plate.
  10. Dust with powdered sugar and sprinkle with extra chopped pistachios before serving.

Notes

  • Use whole milk ricotta for the creamiest texture.
  • Toast pistachios lightly before chopping for enhanced flavor.
  • This cake pairs beautifully with fresh berries or a dollop of whipped cream.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 17g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 105mg

Keywords: lemon ricotta cake, pistachio ricotta cake, Italian ricotta dessert

Watch How to Make Lemon Pistachio Ricotta Cloud Cake

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