Can you add ricotta to a cake mix?

Absolutely! Ricotta can be folded into a basic cake mix to add moisture and richness. If you want to try an easy version of lemon pistachio ricotta cloud cake, simply add 1 cup of ricotta cheese to your favorite boxed cake mix along with the other wet ingredients. The result will be a softer, more decadent cake that echoes the texture of this cloud cake.

How to know when ricotta cake is done?

A perfectly baked lemon pistachio ricotta cloud cake will be set and lightly golden on top. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready to come out of the oven. Avoid overbaking, as it can dry out the cake.

Does lemon ricotta cake freeze well?

Yes, you can freeze lemon pistachio ricotta cloud cake! Once cooled completely, wrap the cake tightly in plastic wrap and then in foil. It keeps well in the freezer for up to two months. When ready to enjoy, thaw at room temperature. This makes it an excellent make-ahead dessert for holidays and special occasions.

How to add lemon juice to a cake?

For this lemon pistachio ricotta cloud cake recipe, lemon juice is added directly to the batter after the eggs. Adding it at this stage ensures the juice combines well with other wet ingredients and activates the baking soda, giving the cake a lovely rise and extra citrus flavor.

How To Make Lemon Pistachio Ricotta Cloud Cake

Name: How To Make Lemon Pistachio Ricotta Cloud Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 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

How To Make Lemon Pistachio Ricotta Cloud Cake

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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.

Author: Emily
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with butter and dust with powdered sugar; set aside.
In a large mixing bowl or stand mixer, cream together the butter and sugar until combined.
Add ricotta cheese and blend until light and fluffy, about 4–5 minutes.
Mix in eggs, one at a time. Add vanilla, lemon zest, and lemon juice; mix to combine.
Stir in baking soda and salt. Add flour and mix until just combined, scraping down the sides as needed.
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.
Let cake cool in pan for 15 minutes before removing collar and base. Transfer to a wire rack to cool completely.
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.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 340
Sugar: 28g
Sodium: 240mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 7g
Cholesterol: 110mg

Find it online: https://deliceflash.com/how-to-make-lemon-pistachio-ricotta-cloud-cake/