Lemon Pistachio Ricotta Cake Recipe
Introduction
This Lemon Pistachio Ricotta Cake is a delightful treat that combines the creamy texture of ricotta with the bright zing of lemon and the crunch of pistachios. It’s a perfect dessert for any occasion, offering a light and flavorful experience with every bite.
Ingredients
- 1 cup ricotta cheese
- Zest of 2 lemons
- 1/2 cup shelled pistachios, chopped
- 1 cup all-purpose flour
- 3 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the ricotta, lemon zest, chopped pistachios, flour, and eggs. Mix until the batter is smooth and well incorporated.
- Step 2: Pour the batter into a greased cake pan. Bake for about 35-40 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Allow to cool before serving.
Tips & Variations
- For extra flavor, toast the pistachios lightly before adding them to the batter.
- You can substitute half of the all-purpose flour with almond flour for a nuttier taste and a gluten-free option.
- Add a tablespoon of honey or sugar if you prefer a sweeter cake.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days. To enjoy, bring it to room temperature or warm slightly in the oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of pistachios?
Yes, walnuts or almonds work well as substitutes and will give a different but delicious flavor and texture.
Is this cake suitable for gluten-free diets?
The traditional recipe uses all-purpose flour, but you can replace it with gluten-free flour blends or almond flour for a gluten-free version.
PrintLemon Pistachio Ricotta Cake Recipe
This Lemon Pistachio Ricotta Cake is a moist and tender dessert that combines the creamy richness of ricotta cheese with the bright zestiness of fresh lemon and the nutty crunch of pistachios. Perfectly balanced and easy to make, this cake is ideal for a delightful afternoon treat or an elegant dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 ½ cups ricotta cheese
- 3 large eggs
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
Add-ins
- Zest of 2 lemons
- 1 cup shelled pistachios, chopped
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and cooled
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest. This will evenly distribute the rising agents and lemon flavor.
- Combine Wet Ingredients: In a large bowl, beat the eggs with sugar until light and fluffy. Add the ricotta cheese and melted butter, mixing until smooth.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Be gentle to avoid overmixing, which can make the cake tough.
- Add Pistachios: Fold in the chopped pistachios evenly into the batter to add texture and flavor.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, leveling the top with a spatula.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- For an extra burst of lemon flavor, add a tablespoon of fresh lemon juice to the wet ingredients.
- Toast the pistachios lightly before chopping to enhance their flavor.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- This cake pairs beautifully with a dollop of whipped cream or a drizzle of honey.
Keywords: Lemon cake, ricotta cake, pistachio dessert, Italian cake, lemon pistachio ricotta cake
