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Slice of Lemon Pistachio Ricotta Cloud Cake topped with lemon zest and pistachios.

Lemon Pistachio Ricotta Cloud Cake

A light, cloud-like cake combining tart lemon, creamy ricotta, and crunchy pistachios, perfect for breakfast and dessert alike.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup ricotta cheese Use whole-milk ricotta for silkier texture.
  • 1 cup granulated sugar Superfine sugar works best to dissolve quickly.
  • 3 large eggs Use room temperature for better integration.
  • 0.5 cup all-purpose flour Can substitute with cake flour for a softer crumb.
  • 0.25 cup unsalted butter, melted Melted at warm temperature.
  • 1 each lemon (zest and juice) Fresh zest and juice are recommended.
  • 1 tsp vanilla extract For added flavor.
  • 0.5 tsp baking powder For leavening.
  • 0.25 tsp salt To enhance flavors.
  • 0.5 cup chopped pistachios Reserve some for garnish.
  • Powdered sugar for dusting To finish before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. In a large bowl, beat the ricotta cheese with granulated sugar until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the melted butter, lemon zest, lemon juice, and vanilla until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
  6. Gently fold in the chopped pistachios.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes.
  2. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  3. Dust with powdered sugar and garnish with extra pistachios before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.