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Lemon Pistachio Cake Recipe

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★★★★★

4.4 from 662 reviews

This Lemon Pistachio Cake is a delightful blend of tangy lemon and rich pistachio flavors, featuring a moist cake soaked with a unique pistachio-lemon milk mixture and topped with a luscious lemon pistachio cream cheese frosting. The cake is perfect for celebrations or as a special treat that combines nutty and citrus notes for a refreshing dessert experience.

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
  • 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
  • Lemon curd, for swirling into the frosting (optional)

Instructions

  1. Preheat Oven 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 for easy removal of the cake.
  2. Grind Pistachios: Add 1 cup of deshelled pistachios to a food processor and pulse until finely ground. Set this aside for later 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 aside this flour mixture.
  4. Prepare Lemon Sugar: In a large bowl, combine granulated sugar and 3 tbsp lemon zest. Rub the zest into the sugar with your fingertips to release maximum lemon flavor.
  5. Cream Butter and Sugar: Add softened butter to the lemon sugar and use an electric mixer on high speed to cream them together until light and fluffy, about 1-2 minutes.
  6. Add Eggs and Vanilla: Mix in the eggs and vanilla extract on medium speed until the mixture is pale and smooth, approximately 1 minute.
  7. Combine Wet and Dry Ingredients: Alternately add buttermilk and the flour mixture to the batter in portions, mixing on low speed until just combined. Scrape the bowl with a rubber spatula to ensure all ingredients are evenly incorporated.
  8. Fold in Pistachios: Gently fold the ground pistachios into the batter to evenly distribute the nutty flavor.
  9. Bake: Pour the batter into the prepared baking pan and bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift the cake out using the parchment paper and continue cooling completely on the wire rack.
  11. Prepare Pistachio Milk Soak: In a small bowl, mix pistachio milk, sweetened condensed milk, lemon zest, and vanilla. Let sit for 20 minutes, then strain through a sieve to remove zest. Transfer to a pouring container.
  12. Make Pistachio Paste for Frosting: In a food processor, pulse the 1/2 cup pistachios until they form a smooth paste similar to nut butter.
  13. Prepare Frosting: Beat softened butter in a large bowl with an electric mixer on high until pale and fluffy (about 5 minutes). Add cream cheese and beat until fluffy (about 1 minute).
  14. Add Pistachio Paste and Lemon Zest: Mix in the pistachio paste and lemon zest on medium-high speed until combined.
  15. Add Powdered Sugar: Sift powdered sugar into the bowl. Mix on low speed until combined, then increase to high speed and beat until fluffy.
  16. Prepare Cake for Soaking: Once the cake is completely cooled, slice a very thin layer off the top using a sharp knife to help absorption. Transfer cake to a serving plate. Poke holes all over the surface with a wooden stick or spoon handle.
  17. Soak Cake: Slowly pour the pistachio milk mixture over the cake, allowing it to absorb fully through the holes. Be patient to ensure even soaking.
  18. Frost the Cake: Spread a thick layer of lemon pistachio cream cheese frosting evenly on top of the soaked cake using an offset spatula. Optionally, swirl lemon curd into the frosting using the back of a spoon.
  19. Serve: Cut the cake into 16 slices and serve immediately or refrigerate until ready to enjoy.

Notes

  • Use room temperature eggs and buttermilk to ensure a smooth batter and even baking.
  • Grinding pistachios finely is important for texture and flavor integration in the cake and frosting.
  • The pistachio milk soak adds moisture and an extra layer of pistachio and lemon flavor, so do not skip this step.
  • Swirling lemon curd into the frosting is optional but adds a lovely tangy brightness.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Bring cake slices to room temperature before serving for the best texture and flavor.

Keywords: lemon pistachio cake, pistachio cake, lemon zest cake, cream cheese frosting, nutty lemon cake

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