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How To Make Lemon Pistachio Ricotta Cloud Cake

Lemon pistachio ricotta cloud cake topped with pistachios and lemon zest

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This Italian Lemon Ricotta Cake is a moist, tender dessert made with creamy ricotta cheese and bright lemon flavor. Perfect for spring celebrations or an elegant treat with coffee.

Ingredients

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  • 3/4 cup butter, softened (1 1/2 sticks)
  • 1 1/2 cups sugar
  • 15 ounces whole milk ricotta cheese (drained well)
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 large lemon, zested and juiced
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • Powdered sugar for dusting top of cake

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with butter and dust with powdered sugar; set aside.
  2. In a large mixing bowl or stand mixer, cream together the butter and sugar until combined.
  3. Add ricotta cheese and blend until light and fluffy, about 4–5 minutes.
  4. Mix in eggs, one at a time. Add vanilla, lemon zest, and lemon juice; mix to combine.
  5. Stir in baking soda and salt. Add flour and mix until just combined, scraping down the sides as needed.
  6. Pour batter into the prepared pan. Bake for 45–55 minutes or until cake is set and a toothpick inserted in the center comes out clean.
  7. Let cake cool in pan for 15 minutes before removing collar and base. Transfer to a wire rack to cool completely.
  8. Dust with powdered sugar before serving.

Notes

  • Drain ricotta well to avoid excess moisture in the cake.
  • Do not overmix after adding flour for a tender crumb.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Serve chilled or at room temperature.
  • Pairs beautifully with fresh berries or a cup of espresso.

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