Description
Light, fluffy lemon ricotta cake with crunchy pistachios and a delicate crumb that melts in your mouth like a cloud.
Ingredients
Scale
- 2 cups whole milk ricotta
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter, melted
- Zest and juice of 2 lemons
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup chopped pistachios
- Powdered sugar for dusting
- Extra pistachios for topping
Instructions
- Preheat oven to 350°F and prepare a 9-inch cake pan with grease and parchment.
- Whisk ricotta and sugar until smooth, then add eggs one at a time.
- Mix in melted butter, lemon zest, lemon juice, and vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Fold in chopped pistachios.
- Pour batter into pan and top with extra pistachios.
- Bake for 35–40 minutes until golden and set.
- Cool and dust with powdered sugar before serving.
Notes
Use whole milk ricotta for best texture and avoid overmixing to keep the cake light and airy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg
Keywords: lemon ricotta cake, pistachio cake, italian cake, fluffy cake, spring dessert