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Lemon Pistachio Ricotta Cake Recipe

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★★★★★

4.8 from 113 reviews

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.

Ingredients

Scale

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
  2. 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.
  3. 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.
  4. Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Be gentle to avoid overmixing, which can make the cake tough.
  5. Add Pistachios: Fold in the chopped pistachios evenly into the batter to add texture and flavor.
  6. Pour Batter into Pan: Transfer the batter into the prepared cake pan, leveling the top with a spatula.
  7. 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.
  8. 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

Find it online: https://familyfavplates.com/lemon-pistachio-ricotta-cake-recipe/