cup shelled pistachios, finely chopped (plus extra for garnish)
Powdered sugar (for dusting, optional)
Instructions
Prep: Preheat oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
Whip egg whites: In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Set aside.
Mix wet ingredients: In another bowl, whisk ricotta, sugar, egg yolks, melted butter, lemon zest, lemon juice, and vanilla until smooth.
Add dry ingredients: Gently fold in flour, baking powder, and chopped pistachios until just combined.
Fold in egg whites: Add ⅓ of the whipped egg whites to lighten the batter, then carefully fold in the rest until no streaks remain.
Bake: Pour batter into the prepared pan and bake for 35–40 minutes, until golden and a toothpick comes out clean.
Cool & serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and extra pistachios before serving.
Why You’ll Love This Cake
Cloud-like texture (thanks to whipped egg whites and ricotta)
Bright lemon flavor balanced with nutty pistachios
No mixer needed (just a whisk and elbow grease!)
Gluten-friendly option: Swap flour for almond flour or a GF blend
Variations & Tips
For extra moisture: Brush the cooled cake with lemon syrup (1 tbsp lemon juice + 1 tbsp sugar, warmed).
Make it fancy: Serve with whipped cream and fresh berries.
No pistachios? Substitute almonds or omit for a pure lemon-ricotta flavor.
This cake is a slice of sunshine—light, fragrant, and irresistibly tender. Perfect for Easter, Mother’s Day, or just because!
Would you like a dairy-free version (using coconut ricotta) or a savory twist (like herb-infused)? Let me know!
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