Gluten-Free Lemon Pistachio Ricotta Cloud Cake
A light and fluffy dessert that combines the flavors of lemon and pistachio with creamy ricotta, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup almond flour
- 1/4 cup pistachios, chopped
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the ricotta cheese and sugar until smooth.
- Add the eggs, lemon juice, and lemon zest, and mix until well combined.
- In another bowl, combine the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve with a dusting of powdered sugar or whipped cream, if desired.
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Notes
- Store leftovers in an airtight container in the refrigerator.
- This cake can be served warm or cold.
- For added flavor, consider adding a splash of vanilla extract.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg