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Lemon Pistachio Ricotta Cloud Cake

Lemon Pistachio Ricotta Cloud Cake
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Indulge in the light and fluffy delight of Lemon Pistachio Ricotta Cloud Cake, a perfect dessert for all occasions. This cake combines the zesty brightness of fresh lemon with creamy ricotta and crunchy pistachios, creating an incredibly satisfying experience for your taste buds. Ideal for brunches or as a sweet ending after dinner, its airy texture is reminiscent of a cloud, making it both visually stunning and utterly delicious. Plus, it’s easy to prepare, making it a staple in your dessert repertoire. Dust it with powdered sugar and garnish with more pistachios for a show-stopping presentation that will have everyone coming back for seconds!

Ingredients

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  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 0.5 cup all-purpose flour
  • 0.25 cup unsalted butter, melted
  • Zest and juice of 1 lemon
  • 1 tsp vanilla extract
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup chopped pistachios (plus extra for garnish)
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat together ricotta cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
  3. Stir in melted butter, lemon zest, lemon juice, and vanilla extract until fully combined.
  4. In another bowl, whisk flour, baking powder, and salt together; gradually add to the wet mixture without overmixing.
  5. Fold in chopped pistachios gently.
  6. Pour batter into a prepared pan and smooth the top. Bake for about 30–35 minutes or until golden brown and a toothpick comes out clean.
  7. Cool in the pan for 10 minutes before transferring to a wire rack; dust with powdered sugar and garnish with extra pistachios before serving.

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Find it online: https://besthotrecipes.com/lemon-pistachio-ricotta-cloud-cake/