Description
This moist and tangy Lemon Pistachio Cake combines the nutty richness of pistachios with bright, zesty lemon flavors. Layered with a luscious lemon pistachio cream cheese frosting and soaked with a pistachio milk mixture, this cake is perfect for celebrations or as a delightful treat to brighten any day.
Ingredients
Scale
For the Lemon Pistachio 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 Lemon 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 Lemon Pistachio Cream Cheese 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
- lemon curd, for swirling into the frosting (optional)
Instructions
- Prepare Oven and 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 this aside to incorporate into the batter later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture 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 the lemon oils and enhance flavor.
- Cream Butter and Sugar: Add 10 tbsp softened unsalted butter to the sugar and zest mixture. Using an electric mixer on high speed, 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 the batter is pale and smooth, about 1 minute.
- Combine Wet and Dry Ingredients: Gradually add the buttermilk and dry flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape down the bowl as needed to ensure even mixing.
- Fold in Ground Pistachios: Gently fold the finely ground pistachios into the batter until evenly distributed.
- Pour Batter and Bake: Pour the batter into your prepared baking pan and bake for 38-42 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then, lift the cake out using the parchment paper and let it cool completely on the rack.
- Prepare Milk Soak: In a small bowl, mix together pistachio milk, sweetened condensed milk, 1/2 tbsp lemon zest, and 1/2 tsp vanilla. Let it sit for 20 minutes, then strain through a sieve to remove zest, setting the mixture aside for soaking.
- Make Pistachio Frosting Paste: Pulse 1/2 cup pistachios in a food processor until you achieve a very smooth paste, close to nut butter consistency.
- Cream Butter: With an electric mixer on high speed, beat 1 cup softened unsalted butter in a large bowl until pale and fluffy, approximately 5 minutes.
- Add Cream Cheese: Mix 8 oz cold cream cheese into the butter on high speed until fluffy, about 1 minute.
- Combine Pistachio Paste and Lemon Zest: Add the pistachio paste and 1/2 tbsp lemon zest to the frosting mixture, mixing on medium-high speed until blended.
- Add Powdered Sugar: Sift in 2 cups powdered sugar and mix first on low speed until combined, then beat on high speed for 1 minute until the frosting is fluffy.
- Prepare Cake Surface: Once the cake is cool, slice off a very thin top layer to help with soak absorption. Transfer the cake to a serving plate and poke holes on the surface with a wooden stick or spoon handle.
- Apply Milk Soak: Slowly pour the prepared pistachio milk soak over the cake, allowing it to absorb fully through the holes. Be patient for even soaking.
- Frost the Cake: Spread a thick, even layer of the lemon pistachio cream cheese frosting on top using an offset spatula. If desired, swirl lemon curd into the frosting with the back of a spoon for extra flavor and decoration.
- Serve: Cut the cake into 16 slices and serve immediately for best flavor and texture.
Notes
- Ensure eggs and buttermilk are at room temperature to help create a smooth batter and even baking.
- Grinding pistachios finely is crucial for texture and flavor infusion in cake and frosting.
- Letting the milk soak sit before straining ensures maximum zest flavor extraction without harsh bits.
- Poking holes and removing the top layer aids the milk soak in penetrating and moistening the cake thoroughly.
- Swirling lemon curd into the frosting is optional but adds a beautiful tart contrast and visual appeal.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 slice (approximately 1/16 of cake)
- Calories: 390
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
