Irresistible Lemon Pistachio Cake with Creamy Ricotta Surprise Filling
A delightful and moist cake featuring a surprise ricotta center, infused with zesty lemon and topped with crunchy pistachios.
Ingredients
Scale
- 1 cupall-purpose flour
- 1 cupgranulated sugar
- 1/2 cupunsalted butter, softened
- 2large eggs
- 1/2 cupricotta cheese
- 1/4 cuppistachios, chopped
- 1lemon, zested and juiced
- 1/2 teaspoonbaking powder
- 1/4 teaspoonsalt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well.
- Sift together the flour, baking powder, and salt. Gradually add to the wet ingredients, followed by the lemon zest and juice. Mix until just combined. Pour half the batter into the prepared pan, then spoon the ricotta into the center. Cover with the remaining batter and top with chopped pistachios.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Notes
You can customize the seasonings to taste.