Description
This Lemon Pistachio Cake combines the nutty flavor of pistachios with the bright zestiness of lemon in a moist, tender cake. Topped with a creamy lemon pistachio cream cheese frosting and optionally swirled with lemon curd, this cake is perfect for gatherings or special occasions where a fresh, nutty dessert is desired.
Ingredients
Scale
For the Cake
- 1 cup (140 g) pistachios (deshelled)
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (300 g) granulated white sugar
- 3 tbsp (30 g) lemon zest (about 3 large lemons)
- 10 tbsp (140 g) unsalted butter, softened
- 3 eggs, at room temperature
- 1 tbsp (15 ml) vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
For the Pistachio Milk Soak
- 1/2 cup (120 ml) pistachio milk
- 1/2 cup (150 g) sweetened condensed milk
- 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
- 1/2 tsp vanilla extract
For the Frosting
- 1/2 cup (70 g) pistachios (deshelled)
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
- 1/2 tbsp lemon zest (from previous step, for frosting)
- lemon curd, for swirling into the frosting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure easy removal of the cake after baking.
- Grind Pistachios: Add 1 cup of deshelled pistachios to a food processor and pulse until finely ground. Set aside to incorporate into the batter later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine Sugar and Lemon Zest: In a large bowl, rub 1 1/2 cups sugar and 3 tbsp lemon zest together with your fingertips to release lemon oils and enhance flavor.
- Cream Butter and Sugar Mixture: Add 10 tbsp softened unsalted butter to the sugar and zest mixture. Use an electric mixer on high speed to cream together for 1-2 minutes until light and fluffy.
- Add Eggs and Vanilla: Mix in 3 eggs and 1 tbsp vanilla extract on medium speed until batter is pale and smooth, about 1 minute.
- Mix in Liquid and Dry Ingredients: Gradually add buttermilk and dry flour mixture to wet ingredients, mixing on low speed until just combined. Scrape down bowl as needed.
- Fold in Ground Pistachios: Gently fold the finely ground pistachios into the batter until evenly distributed.
- Bake the Cake: Pour batter into prepared pan and bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Allow cake to cool in the pan on a wire rack for 30 minutes. Remove cake using parchment paper and cool completely on rack.
- Prepare Pistachio Milk Soak: In a small bowl, mix pistachio milk, sweetened condensed milk, 1/2 tbsp lemon zest, and 1/2 tsp vanilla extract. Let sit for 20 minutes, then strain to remove zest. Set aside.
- Make Pistachio Paste: Pulse 1/2 cup pistachios in a food processor until a very smooth paste forms, close to nut butter consistency.
- Cream Butter for Frosting: Beat 1 cup softened unsalted butter on high speed with an electric mixer until pale and fluffy, about 5 minutes.
- Add Cream Cheese: Mix in cold cream cheese until fluffy, about 1 minute.
- Incorporate Pistachio Paste and Lemon Zest: Add pistachio paste and 1/2 tbsp lemon zest to frosting and blend on medium-high speed until combined.
- Add Powdered Sugar: Sift in powdered sugar, mix on low speed until combined, then beat on high speed for 1 minute until frosting is fluffy.
- Prepare Cake Surface: Once cake is cooled, slice off a thin top layer to improve soak absorption. Transfer cake to serving plate and poke holes using a wooden stick or spoon handle.
- Soak the Cake: Slowly pour pistachio milk soak evenly over the cake, allowing absorption through the holes. Be patient to ensure even soaking.
- Frost the Cake: Spread a thick, even layer of lemon pistachio cream cheese frosting on top with an offset spatula. Optionally, swirl lemon curd into the frosting for extra flavor and decoration.
- Serve: Cut cake into 16 slices and serve immediately for best flavor and texture.
Notes
- Use room temperature ingredients for best mixing results and texture.
- Ensure to line the baking pan with parchment for easy cake removal.
- Grinding pistachios finely is key for a smooth nut flavor without large chunks in the cake.
- The soak adds moisture and enhances pistachio and lemon flavor—do not skip this step.
- Optionally, swirl lemon curd on frosting for an extra pop of citrus and visual appeal.
- The cake keeps well refrigerated for up to 3 days; bring to room temperature before serving.
- Be careful not to overmix batter once wet and dry ingredients are combined to keep cake tender.
