Description
A moist and creamy lemon mascarpone ricotta cake topped with crunchy pistachios and finished with a silky chocolate drizzle. The bright citrus flavor balances the rich, tender crumb for an elegant yet comforting dessert.
Ingredients
1 cup mascarpone cheese, softened
1 cup whole milk ricotta cheese
1 cup granulated sugar
3 large eggs
1/2 cup unsalted butter, melted and slightly cooled
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shelled pistachios, roughly chopped
1/2 cup semi-sweet chocolate chips
1 tablespoon coconut oil or heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, beat the mascarpone, ricotta, and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted butter, lemon juice, lemon zest, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the chopped pistachios evenly over the batter.
- Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before removing.
- Melt the chocolate chips with coconut oil or cream in the microwave in 20-second intervals, stirring until smooth.
- Drizzle the melted chocolate over the cooled cake and allow it to set before slicing and serving.
Notes
Add a small amount of orange zest along with the lemon zest for a deeper citrus flavor.
Replace pistachios with toasted almonds or hazelnuts for a different nutty crunch.
Skip the chocolate drizzle and dust with powdered sugar for a lighter finish.
Store the cake in an airtight container in the refrigerator for up to 4 days.
Let slices sit at room temperature for about 20 minutes before serving for the best texture.
Freeze individual slices wrapped tightly for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 110 mg
