There’s something magical about a light, fluffy cake that whispers nostalgia with every bite. I’m talking about the kind of cake that reminds you of sun-soaked kitchens, laughter from the next room, and the comfort of a shared dessert after Sunday lunch. This Easy Lemon Pistachio Ricotta Cloud Cake is all of that—airy, citrusy, gently nutty, and impossibly tender. And yes, it’s just as dreamy as it sounds.
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A Slice of Heaven: What’s This Cake All About?
This cake is a soft, melt-in-your-mouth masterpiece that strikes the perfect balance between tangy lemon, creamy ricotta, and the rich crunch of pistachios. It’s made with simple ingredients, comes together with minimal fuss, and is perfect for both casual afternoons and elegant brunch tables.
Reasons to Love This Recipe
Simple, real ingredients—you likely already have most of them in your kitchen.
No fancy mixer needed—a bowl, a whisk, and you’re on your way!
Unique texture—the ricotta gives it a cloud-like softness, while the pistachios add lovely contrast.
Perfectly balanced flavor—light citrus with warm nuttiness.
It’s stunning—elegant enough for guests but cozy enough for everyday.
What Does It Taste Like?
Like a soft lemony cloud laced with little emeralds of pistachio. It’s light, not overly sweet, and every forkful gives you that subtle tang of lemon followed by buttery nuttiness. Anything but boring!!
Lemon Pistachio Ricotta Cloud Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- In a large bowl, mix ricotta and sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in melted butter, lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Add to wet mixture and stir just until combined.
- Fold in the chopped pistachios gently.
- Pour batter into prepared pan, smooth the top, and bake for 30–35 minutes until golden and a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar and sprinkle with extra chopped pistachios.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
1 cup ricotta cheese
1 cup granulated sugar
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsalted butter, melted
Zest of 1 lemon
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pistachios (plus extra for garnish)
Powdered sugar, for dusting
Tools You’ll Need
9-inch round cake pan
Mixing bowls
Whisk or electric mixer
Microplane for zesting
Spatula
Wire cooling rack
Ingredient Substitutions & Additions
No ricotta? Try well-drained cottage cheese or mascarpone for a creamier result.
Swap pistachios for chopped almonds or hazelnuts.
Want extra flavor? Add a pinch of cardamom or a splash of almond extract.
Feeling indulgent? Top with a dollop of whipped cream or a lemon glaze drizzle.
How to Make the Lemon Pistachio Ricotta Cloud Cake
Step-by-Step Instructions:
Prep your oven: Preheat to 350°F (175°C). Grease a 9-inch cake pan (I like to line the bottom with parchment too!).
Cream it up: In a large bowl, mix ricotta and sugar until smooth and fluffy.
Eggs in: Add eggs one at a time, beating well after each.
Flavor base: Stir in melted butter, lemon zest, juice, and vanilla.
Dry ingredients: Whisk together flour, baking powder, and salt. Add to the wet mix and stir until just combined.
Add the crunch: Fold in chopped pistachios gently.
Bake time: Pour into your prepared pan, smooth the top, and bake for 30–35 minutes. A golden top and clean toothpick = done!
Cool it: Let cool in the pan for 10 minutes, then transfer to a wire rack.
Final touches: Once cooled, dust with powdered sugar and sprinkle extra pistachios on top.
What to Serve With This Cake
A hot cup of Earl Grey or chamomile tea
Fresh berries and a dollop of crème fraîche
A glass of chilled limoncello if you’re feeling fancy!
Tips for Success
Don’t overmix the batter once the flour goes in—it keeps the texture fluffy.
Use fresh lemon juice—bottled just doesn’t cut it here.
Toast the pistachios lightly before folding them in for an extra burst of flavor.
Storage Instructions
This cake keeps beautifully! Store in an airtight container:
At room temp for up to 2 days
In the fridge for 4–5 days
It also freezes well! Slice and wrap individually before freezing.
FAQs
Can I make this gluten-free?
Yes! Just swap the flour for a 1:1 gluten-free flour blend.
What if I don’t have pistachios?
Chopped almonds, pecans, or even sunflower seeds will work. You can also leave them out for a smooth lemon-ricotta version.
Can I double the recipe?
Yes, just use a 9×13 inch pan and extend baking time by 5–10 minutes.
In Conclusion
This Lemon Pistachio Ricotta Cloud Cake is pure joy—simple to make, rich in flavor, and as soft and airy as a summer breeze. It’s one of those recipes you’ll keep coming back to, whether for an afternoon tea or to brighten someone’s day.
Want more peachy-keen goodness? Try my Peach Almond Tea Cake, or my buttery Peach Ricotta Shortbread Bars—both divine!
Let’s Connect!
Tried this recipe? Leave a review below and share your photos on Pinterest—tag me so I can see your beautiful creations!
Nutritional Information (Per Slice – based on 10 slices)
Calories: ~230
Carbohydrates: 24g
Protein: 6g
Fat: 12g
Fiber: 1g
Sugar: 16g
Can’t wait to hear what you think! 💛
