Lemon Pistachio Ricotta Cake
A delightful Lemon Pistachio Ricotta Cake that combines creamy ricotta, zesty lemon, and crunchy pistachios – 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: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1/2 cup chopped pistachios
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together the ricotta cheese and sugar until smooth.
- Add the eggs one at a time to the ricotta mixture, mixing well after each addition.
- Combine the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the ricotta mixture, stirring gently until just combined.
- Stir in the lemon juice, lemon zest, and chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven 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.
- Dust with powdered sugar and serve.
Notes
Ensure ricotta is well-drained for the best texture. Substitute lemon juice with orange juice for a different flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Find it online: https://pennykitchenz.com/lemon-pistachio-ricotta-cake/