Description
Irresistible Lemon Pistachio Ricotta: Blissful Cake — perfect for weekend breakfast and weekday meal prep. Makes one 9-inch cake in 55 minutes with 12 simple ingredients.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- ½ cup all-purpose flour
- ¼ cup unsalted butter, melted
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pistachios (plus extra for garnish)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- Whisk ricotta and sugar in a large bowl until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in melted butter, lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture.
- Fold in chopped pistachios.
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and sprinkle with extra pistachios before serving.
Notes
- Fridge: Wrap the cooled cake tightly in plastic wrap or place slices in an airtight container. Refrigerated slices stay moist and flavorful for up to 4 days. Keep the powdered sugar dusting off until serving — moisture in the fridge dissolves it within hours, leaving a sticky surface.
- Freezer: Wrap individual slices in parchment, then seal inside freezer bags with air pressed out. Frozen slices maintain quality for up to 2 months. Label bags with the bake date. Thaw overnight in the refrigerator for 8 hours before serving at room temperature.
- Oven Reheat: Preheat oven to 300 °F. Place refrigerated slices on a parchment-lined baking sheet and warm for 10 minutes. This method restores the slightly crisp edges without drying the interior. Tent loosely with foil if the top browns too quickly during reheating.
- Microwave Reheat: Place a single slice on a microwave-safe plate with a damp paper towel draped over the top. Heat at 50% power for 30 seconds, check, and add another 15 seconds if needed. The damp towel prevents rubbery texture that full-power microwaving causes in ricotta-based cakes.
- Air Fryer Reheat: Set the air fryer to 300 °F. Place a slice in the basket — no oil needed — and heat for 3 minutes. The circulating air crisps the pistachio pieces on top while keeping the crumb soft inside. This method delivers the closest texture to freshly baked results.
- Prep Time: 20
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 268 calories
- Sugar: 22g
- Sodium: 142mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 89mg