Description
A light and fluffy dessert that combines the flavors of lemon and pistachio with creamy ricotta.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine ricotta cheese and sugar until smooth.
- Add eggs, lemon juice, and lemon zest, mixing well.
- In another bowl, whisk together 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 before serving.
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Notes
- For a richer flavor, use whole milk ricotta.
- Garnish with additional pistachios or lemon zest if desired.
- This cake can be served warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg