Description
A light and fluffy cake combining creamy ricotta, zesty lemon, and crunchy pistachios, perfect for any gathering.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs, separated
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup crushed pistachios
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Beat the ricotta cheese and granulated sugar together until smooth.
- Add the egg yolks, melted butter, lemon zest, lemon juice, and vanilla extract, stirring until well combined.
- Whisk together the flour, baking powder, and salt, then gradually add to the ricotta mixture.
- Beat the egg whites until stiff peaks form, then gently fold them into the batter along with the crushed pistachios.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
- Dust the top with powdered sugar before serving.
Notes
Serve with fresh berries or whipped cream for an extra treat. Keeps well in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 170mg