Go Back
A delicious plate of Lemon Pistachio Ricotta Cloud Cake

Healthy Lemon Pistachio Ricotta Cloud Cake

Light, fluffy lemon ricotta cake with crunchy pistachios and a delicate crumb that melts in your mouth like a cloud.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350°F and prepare a 9-inch cake pan with grease and parchment.
  2. Whisk ricotta and sugar until smooth, then add eggs one at a time.
  3. Mix in melted butter, lemon zest, lemon juice, and vanilla.
  4. In a separate bowl, whisk flour, baking powder, and salt.
  5. Fold dry ingredients into wet mixture until just combined.
  6. Fold in chopped pistachios.
  7. Pour batter into pan and top with extra pistachios.
  8. Bake for 35–40 minutes until golden and set.
  9. 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.