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Lemon Pistachio Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 146 reviews
  • Author: Paula
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Pistachio Cake is a delightful treat combining the nutty crunch of pistachios with bright, zesty lemon flavor. Moist and tender, it features a luscious cream cheese frosting infused with pistachios and lemon zest. Enhanced by a unique pistachio milk soak, this cake offers layers of flavor and texture, perfect for celebrations or a special dessert.

Ingredients

Scale

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

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

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

  1. Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking.
  2. Grind the Pistachios: Place 1 cup of deshelled pistachios into a food processor and pulse until finely ground. Set aside for use in the batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this flour mixture aside.
  4. Combine Sugar and Lemon Zest: In a large bowl, add the granulated sugar and lemon zest. Rub them together with your fingertips to release maximum lemon flavor.
  5. Cream Butter and Sugar Mixture: Add the softened butter to the lemon-sugar mix. Using an electric mixer on high speed, cream them together for 1-2 minutes until the mixture is light and fluffy.
  6. Add Eggs and Vanilla: Mix in the eggs and vanilla extract on medium speed until the batter is pale and smooth, about 1 minute.
  7. Add Buttermilk and Dry Ingredients: Slowly add the buttermilk and then the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape the bowl sides to ensure even mixing.
  8. Fold in Ground Pistachios: Gently fold the ground pistachios into the batter, distributing them evenly.
  9. Pour Batter into Pan: Transfer the batter into the prepared baking pan, smoothing the top.
  10. Bake the Cake: Bake in the preheated oven for 38-42 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool the 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.
  12. Prepare the Lemon Pistachio Milk Soak: Combine pistachio milk, sweetened condensed milk, lemon zest, and vanilla extract in a small bowl. Let the mixture sit for 20 minutes to infuse flavors, then strain through a sieve to remove zest, collecting the liquid in a pouring container.
  13. Make the Pistachio Cream Cheese Frosting: Pulse 1/2 cup of pistachios in a food processor until they form a smooth nut butter. In a large bowl, beat the softened butter on high speed until pale and fluffy (about 5 minutes). Add cold cream cheese and continue beating until fluffy (about 1 minute). Mix in the pistachio paste and lemon zest, then sift in powdered sugar. Beat on low until combined, then on high for 1 minute to achieve a fluffy frosting.
  14. Assemble the Cake: Once the cake is fully cooled, carefully trim a thin layer off the top with a sharp knife to help the soak absorb better. Transfer the cake to a serving plate and poke holes all over the top using a wooden stick or similar tool.
  15. Soak the Cake: Slowly pour the lemon pistachio milk soak over the cake, allowing it to absorb through the holes patiently.
  16. Frost the Cake: Spread a thick layer of the lemon pistachio cream cheese frosting evenly over the top using an offset spatula. Optionally, swirl lemon curd into the frosting using the back of a spoon for extra tangy flavor.
  17. Serve: Cut the cake into 16 slices and serve immediately or chilled as preferred.

Notes

  • Room temperature eggs and buttermilk improve batter consistency and help in even mixing.
  • Grinding pistachios finely allows better texture integration and flavor distribution.
  • Poking holes before soaking ensures the soak penetrates deeply for moistness.
  • Optional lemon curd adds an extra layer of citrus tang but can be omitted if preferred.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 350
  • Sugar: 30g
  • Sodium: 190mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 75mg

Find it online: https://piesbypaula.com/lemon-pistachio-cake-recipe/