There is something truly magical about the Irresistible Easy Lemon Pistachio Ricotta Cloud Cake. As the name suggests, it’s light as a cloud, delicately sweet, and bursting with fresh lemony brightness and nutty pistachio crunch. This cake is a perfect blend of sophistication and simplicity — easy enough to make on a weeknight, yet elegant enough to serve at special occasions.
If you’re looking for a dessert that wows without the fuss, this ricotta-based cake will become your new favorite. Moist, fluffy, and fragrant, it’s the kind of treat that melts in your mouth while offering just enough texture from the chopped pistachios to keep things interesting.
Why You’ll Love This Cake
- Feather-light texture: Thanks to whipped eggs and ricotta, the cake has an incredibly tender crumb that feels airy and luxurious.
- Bright lemon flavor: Lemon zest and fresh juice bring a clean, citrusy flavor that cuts through the richness beautifully.
- Nutty pistachio crunch: The finely chopped pistachios give this cake a delightful contrast and visual appeal.
- Simple, fresh ingredients: With pantry staples like sugar, flour, eggs, and lemon, this cake is refreshingly fuss-free.
- Stunning yet easy: It looks impressive but doesn’t require expert-level skills—perfect for both beginner and seasoned bakers.
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- ½ cup all-purpose flour
- ¼ cup unsalted butter, melted
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pistachios (plus extra for garnish)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easy release.
- Whisk ricotta and sugar in a large bowl until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition to create a light and airy base.
- Stir in the melted butter, followed by lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Fold in chopped pistachios until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar and sprinkle additional chopped pistachios on top before serving.
Baking Time & Nutrition
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Serving Size: 8 slices
- Yield: One 9-inch cake
Approximate Nutrition per Serving
- Calories: 310
- Fat: 15g
- Carbohydrates: 34g
- Protein: 7g
Tips and Variations
- For the fluffiest texture, make sure to use room temperature ricotta and eggs.
- Full-fat ricotta gives the best creamy texture—avoid skim versions.
- Want a gluten-free version? Swap in a 1:1 gluten-free flour blend.
- Try a touch of cardamom or a few drops of almond extract for a unique twist.
- If you don’t have pistachios, toasted almonds or pecans also work beautifully.
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream.
- Garnish with edible flowers or lemon slices for an elegant finish.
- Pairs wonderfully with a cup of chamomile or green tea, or a glass of sparkling wine.
Final Thoughts
The Irresistible Easy Lemon Pistachio Ricotta Cloud Cake is everything you want in a dessert — light, luscious, and easy to make. It’s a cake that celebrates simple ingredients and transforms them into something truly special. Whether you’re baking for brunch, a celebration, or simply to treat yourself, this is a recipe worth saving and sharing.
Let it become your go-to for sunny days, special dinners, or anytime you want a little slice of happiness.