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A baked pistachio ricotta cake with a slice removed, revealing a creamy filling and topped with nuts.

Lemon Pistachio Ricotta Cloud Cake

This ethereal Lemon Pistachio Ricotta Cloud Cake is incredibly light, moist, and bursting with bright citrus and nutty pistachio flavors. A delicate texture makes it feel like eating a sweet cloud.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Italian-American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Ricotta Cloud Cake
  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Shelled pistachios finely ground, plus 2 tbsp for garnish
  • 4 large Eggs separated into yolks and whites
  • 1 cup Granulated sugar divided
  • 1 1/2 cups Whole milk ricotta cheese drained of excess liquid if very wet
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 1 tsp Vanilla extract
  • 2 Lemons zest of 2, juice of 1
For the Lemon Glaze
  • 1 1/2 cups Powdered sugar
  • 2-3 tbsp Fresh lemon juice
  • 1/2 tsp Lemon zest

Equipment

  • 9-inch springform pan
  • Electric mixer (stand or hand-held)
  • Large mixing bowls
  • Rubber Spatula
  • Wire Rack
  • Food Processor (optional, for pistachios)

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. If desired, line the bottom with parchment paper for easier removal.
Combine Dry Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and 1/2 cup of finely ground pistachios. Set aside.
Prepare Wet Ingredients (Yolks)
  1. In a large mixing bowl, beat the egg yolks with 3/4 cup of the granulated sugar until light, thick, and pale yellow (about 2-3 minutes with an electric mixer).
  2. Stir in the drained ricotta cheese, melted butter, vanilla extract, and the zest of both lemons, plus the juice of one lemon. Mix until well combined.
  3. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed or by hand until just combined. Be careful not to overmix.
Whip Egg Whites
  1. In a separate clean, large bowl, using an electric mixer with clean beaters, beat the egg whites on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, continuing to beat until stiff, glossy peaks form.
Fold and Bake
  1. Gently fold about one-third of the whipped egg whites into the ricotta batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain, taking care not to deflate the batter.
  2. Pour the batter into the prepared springform pan and spread evenly.
  3. Bake for 50-55 minutes, or until the cake is golden brown, a wooden skewer inserted into the center comes out clean, and the cake springs back when lightly touched. If the top browns too quickly, you can loosely tent it with foil.
Cool the Cake
  1. Let the cake cool in the springform pan on a wire rack for 15-20 minutes. Then, carefully remove the sides of the springform pan and allow the cake to cool completely on the wire rack.
Prepare Glaze and Finish
  1. Once the cake is completely cool, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice (start with 2 tbsp and add more if needed for desired consistency), and 1/2 tsp lemon zest until smooth.
  2. Drizzle the lemon glaze generously over the cooled cake. Sprinkle with the reserved 2 tablespoons of chopped pistachios and additional lemon zest, if desired.
  3. Slice and serve this delightful Lemon Pistachio Ricotta Cloud Cake.

Notes

For the best texture, ensure your ricotta cheese is well-drained. If it's very wet, place it in a fine-mesh sieve lined with cheesecloth over a bowl for at least 30 minutes (or longer in the fridge) to remove excess moisture. This cake is best stored covered in the refrigerator for up to 3-4 days.