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A delicious plate of Lemon Pistachio Ricotta Cloud Cake

Healthy Lemon Pistachio Ricotta Cloud Cake

Incredibly light, moist, and bursting with bright lemon flavor, this viral lemon pistachio ricotta cloud cake tastes like a fluffy citrus dream with a perfect pistachio crunch in every bite.
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Ingredients Method Notes

Ingredients
  

  • 1½ cups 375g whole milk ricotta
  • 1 cup 200g granulated sugar
  • 3 large eggs room temperature
  • ½ cup 1 stick unsalted butter, melted and cooled
  • Zest and juice of 2 large lemons
  • 1 tsp vanilla extract
  • 1½ cups 180g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • ¾ cup chopped pistachios reserve 2 tbsp for topping
  • Powdered sugar for dusting
  • Extra chopped pistachios for topping

Method
 

  1. Preheat oven to 350°F and grease a 9-inch cake pan, lining the bottom with parchment.
  2. In a large bowl, whisk ricotta and sugar until smooth.
  3. Add eggs one at a time, whisking well after each addition.
  4. Mix in melted butter, lemon zest, lemon juice, and vanilla extract.
  5. In a separate bowl, whisk flour, baking powder, and salt.
  6. Fold dry ingredients into wet mixture until just combined.
  7. Fold in chopped pistachios, reserving some for topping.
  8. Pour batter into prepared pan and sprinkle reserved pistachios on top.
  9. Bake for 35–40 minutes until golden and a toothpick comes out with a few moist crumbs.
  10. Cool in pan for 15 minutes, then transfer to a rack.
  11. Dust with powdered sugar before serving.

Notes

Use whole milk ricotta for best texture. Avoid overmixing to keep the cake light. Ensure ingredients are at room temperature. Drain ricotta if watery. Do not overbake to maintain moisture.