Description
A light and airy cake with a delightful blend of lemon, pistachio, and ricotta.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 cup crushed pistachios
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix ricotta cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and lemon zest.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in crushed pistachios.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Use fresh lemon juice for better flavor.
- Store leftovers in the refrigerator.
- Can be served with whipped cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Lemon Pistachio Ricotta Cloud Cake