Lemon Pistachio Cake: A Delightfully Indulgent Treat

This lemon pistachio cake is fluffy and moist, bursting with vibrant flavors. It’s an easy recipe that makes for a delightful dessert, perfect for family gatherings or special occasions. Your loved ones will savor each bite of this delightful treat!

How to Make Lemon Pistachio Cake from Scratch

Ingredients for Lemon Pistachio Cake

• ¾ cup shelled roasted pistachios, plus extra for topping
• Zest of 2 lemons
• 1 ½ cup cake flour (or substitute with 1 ¾ cup all-purpose flour and ¼ cup cornstarch)
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 stick unsalted butter, at room temperature
• 1 cup sugar
• ¾ tsp kosher salt
• 3 eggs
• ¼ cup full-fat sour cream
• 1 tsp vanilla extract
• ⅓ cup whole milk

Ingredients for Mascarpone Frosting

• 6 oz (¾ cup) mascarpone, at room temperature
• ¾ cup powdered sugar
• 1 tbsp heavy whipping cream
• 1 tsp finely grated lemon zest
• 1 tsp fresh lemon juice
• ⅛ tsp kosher salt

Step-by-Step Instructions

Preparing the Batter

First, preheat your oven to 350°F. Grease an 8×8-inch baking pan, lining the bottom with parchment paper for easy release. Next, in a food processor, blend the pistachios and lemon zest until finely ground, being careful not to create pistachio butter. Combine this mixture with the flour, baking powder, and baking soda, then set aside. In another bowl, whisk together the sour cream, vanilla, and milk, then set aside.

Baking the Cake

In a stand mixer, cream the butter, sugar, and salt on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, ensuring full incorporation with each addition. With the mixer on low, alternate adding the dry and wet mixtures, starting and ending with the dry ingredients. Mix just until combined, and pour the batter into the prepared pan, smoothing the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Making the Mascarpone Frosting

While the cake cools, prepare the mascarpone frosting. In a bowl, combine the mascarpone, powdered sugar, heavy whipping cream, lemon zest, lemon juice, and salt. Beat until smooth and creamy, with a rich consistency that spreads beautifully.

Assembling the Cake

Once the cake has completely cooled, spread the luscious mascarpone frosting on top. For a beautiful finish, sprinkle with additional chopped pistachios. Your lemon pistachio cake is now ready to impress!

Tips for the Perfect Lemon Pistachio Cake

To enhance the flavor, consider adding a splash of lemon extract to the batter. Additionally, allowing the cake to reach room temperature before serving brings out its full flavor. This cake can be stored in the refrigerator for up to 3 days, ensuring it stays fresh and delightful.

Can You Use Salted Pistachios in the Cake?

Yes, you can use salted pistachios for added flavor, but it may alter the overall saltiness of the cake. If you opt for salted nuts, reduce the kosher salt in the recipe slightly to balance the flavors.

Does Mascarpone Frosting Need to Be Refrigerated?

Yes, mascarpone frosting should be refrigerated if stored for more than an hour. However, it’s best served at room temperature for optimal flavor and texture. Remember to bring it back to room temperature before serving.

What’s a Substitute for Cake Flour?

If you don’t have cake flour on hand, you can easily make a substitute. Combine 1 ¾ cups of all-purpose flour with ¼ cup of cornstarch to achieve a similar texture. This mixture will work beautifully in your lemon pistachio cake.

Related Recipes to Try

• Lemon Cupcakes
• Lemon Raspberry Cupcakes
• Lemon Poppy Seed Cupcakes
• Key Lime Cupcakes
• Lemon Poppyseed Cupcakes

FAQs

Conclusion

This lemon pistachio cake is not only delicious but also a feast for the eyes. Whether you’re preparing a family dessert or a special occasion cake, it’s an unforgettable treat. Don’t forget to check out more delicious ideas for your baking adventures on Pinterest for inspiration!

Lemon Pistachio Cake

A moist and flavorful lemon pistachio cake topped with creamy mascarpone frosting and crunchy pistachios.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 16 servings

Calories 272 kcal

Equipment

• oven
• 8×8 inch baking pan
• food processor
• stand mixer
• wire rack

Ingredients

  

• ¾ cup shelled roasted pistachios plus extra for topping
• Zest of 2 lemons
• 1 ½ cup cake flour or substitute with 1 ¾ cup all-purpose flour and ¼ cup cornstarch
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 stick unsalted butter at room temperature
• 1 cup sugar
• ¾ tsp kosher salt
• 3 eggs
• ¼ cup full-fat sour cream
• 1 tsp vanilla extract
• ⅓ cup whole milk
• 6 oz mascarpone at room temperature
• ¾ cup powdered sugar
• 1 tbsp heavy whipping cream
• 1 tsp finely grated lemon zest
• 1 tsp fresh lemon juice
• ⅛ tsp kosher salt

Instructions

 

• Preheat the oven to 350°F and prepare an 8×8-inch baking pan.
• Blend pistachios and lemon zest in a food processor, then mix with flour, baking powder, and baking soda.
• Cream butter, sugar, and salt in a stand mixer until fluffy, then add eggs one at a time.
• Alternate adding dry and wet mixtures in the mixer until just combined.
• Pour batter into the pan, smooth the top, and bake for 35-40 minutes until a toothpick comes out clean.
• Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Spread mascarpone frosting on top and sprinkle with chopped pistachios before serving.

Notes

The cake can be stored in the refrigerator for up to 3 days after frosting. For optimal flavor, allow the cake to reach room temperature before serving.

Keyword dessert recipe, indulgent cake, lemon cake, pistachio cake