Introduction

This Lemon Pistachio Ricotta Cloud Cake is a light, fluffy dessert bursting with bright citrus flavor and a delightful crunch from pistachios. It’s an elegant yet simple treat perfect for any occasion, showcasing the creamy texture of ricotta cheese combined with fresh lemon zest and juice.

A single-layer round cake sits on a white plate with a white marbled texture surface. The cake is covered with a thick layer of white powdered sugar that dusts the top and sides, creating a soft, snowy look. On top, there is a generous mound of whipped cream that appears light, fluffy, and whipped into soft peaks. Scattered over the whipped cream are crushed pistachio nuts with shades of green and brown, adding texture and color contrast. A few whole pistachio nuts are also placed around the base on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup ricotta cheese
1 cup granulated sugar
3 large eggs
0.5 cup all-purpose flour
0.25 cup unsalted butter, melted
1 lemon, zested
0.25 cup fresh lemon juice
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp salt
0.5 cup chopped pistachios (plus extra for garnish)
Powdered sugar, for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
Step 2: In a large bowl, mix the ricotta cheese and sugar until smooth and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition to incorporate fully.
Step 4: Stir in the melted butter, lemon zest, lemon juice, and vanilla extract until combined.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
Step 6: Gently fold in the chopped pistachios, taking care not to overmix.
Step 7: Pour the batter into the prepared pan and smooth the top evenly.
Step 8: Bake for 30–35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 10: Once cooled, dust the cake with powdered sugar and sprinkle additional chopped pistachios on top for garnish.

Tips & Variations

Use fresh ricotta cheese for the best creamy texture and flavor.
Try substituting lemon zest with orange or lime zest for a different citrus twist.
Toast the pistachios lightly before folding them in to enhance their flavor.
Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Allow the cake to come to room temperature before serving, and if desired, lightly warm it in the oven for a few minutes for a freshly-baked feel.

How to Serve

A thick, round cake cut in half on a white plate with a white marbled surface underneath, showing a soft, yellowish inside textured with small green pistachio pieces. The outside is a golden brown crust, and the top is covered with a sprinkle of powdered sugar and chopped green pistachios, some fallen on the plate. The cake looks moist with a slightly rough surface on top and smooth sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta cheese for this cake?

Yes, you can use low-fat ricotta, but the cake may be slightly less rich and moist. Full-fat ricotta is recommended for the best texture.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with an equal amount of gluten-free flour blend. Make sure your baking powder is gluten-free as well.

Lemon Pistachio Ricotta Cloud Cake Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

This Lemon Pistachio Ricotta Cloud Cake is a light, airy, and moist dessert featuring the delicate flavors of fresh lemon and crunchy pistachios. Made with ricotta cheese for a tender crumb and enhanced with a bright lemon zest and juice, this cake is perfect for a refreshing treat or special occasion. The crumbly pistachios add texture, while the dusting of powdered sugar finishes it off beautifully.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-inspired
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 cup ricotta cheese
3 large eggs
0.25 cup unsalted butter, melted
1 lemon, zested
0.25 cup fresh lemon juice
1 tsp vanilla extract

Dry Ingredients

1 cup granulated sugar
0.5 cup all-purpose flour
1 tsp baking powder
0.25 tsp salt

Add-ins and Garnish

0.5 cup chopped pistachios (plus extra for garnish)
powdered sugar, for dusting

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly and line the bottom with parchment paper to prevent sticking and to ensure easy removal.
Mix Ricotta and Sugar: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Whisk until the mixture becomes smooth and fluffy, creating a creamy base for the cake batter.
Add Eggs: Crack the eggs in one at a time, beating well after each addition. This helps to incorporate air for a light texture and ensures the eggs are fully blended.
Add Flavorings and Butter: Stir in the melted unsalted butter, lemon zest, fresh lemon juice, and vanilla extract. Mix gently until everything is well combined, infusing the batter with bright citrus flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the batter.
Incorporate Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring just until combined. Avoid over-mixing to keep the batter light and tender.
Fold in Pistachios: Gently fold the chopped pistachios into the batter to evenly distribute their crunch without deflating the mixture.
Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool and Garnish: Let the cake cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely. Once cooled, dust the top generously with powdered sugar and sprinkle extra chopped pistachios for garnish before serving.

Notes

Ensure all ingredients are at room temperature for the best mixing results.
Use fresh lemons for zest and juice to maximize flavor impact.
Do not overmix the batter after adding flour to avoid a dense cake texture.
For an extra nutty flavor, toast the pistachios lightly before adding them to the batter.
Store leftover cake in an airtight container refrigerated for up to 3 days.
This cake pairs wonderfully with a cup of hot tea or coffee.

Keywords: Lemon cake, ricotta cake, pistachio dessert, light dessert, citrus cake, easy cake recipe, bakery style cake