Indulge your taste buds with this delightful Lemon Pistachio Cake recipe! This cake is bursting with flavor, easy to make, and perfect for any occasion, from birthdays to afternoon tea parties.
Why You’ll Love This Recipe:
- The combination of zesty lemon and nutty pistachio flavors creates a unique and delicious cake experience.
- With simple ingredients and straightforward steps, this cake can be whipped up in no time, making it perfect for busy days or last-minute gatherings.
- The moist and tender texture of this cake makes it a crowd-pleaser, ideal for meal prep or as a special treat for your loved ones.
Ingredient Notes:
For the Lemon Pistachio Cake:
- Pistachios (deshelled): Add a crunchy texture and nutty flavor to the cake.
- All-purpose flour, baking powder, baking soda, salt: These basic baking ingredients help the cake rise and provide structure.
- Granulated white sugar, lemon zest, unsalted butter, eggs, vanilla extract, buttermilk: These ingredients add sweetness, tanginess, richness, and moisture to the cake.
Step-by-Step Instructions:
- Preheat your oven and prepare your cake pans.
- Grind the pistachios and combine them with the dry ingredients.
- Cream the butter, sugar, and lemon zest until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the batter.
- Pour the batter into the prepared pans and bake until a toothpick inserted comes out clean.
Helpful Tips:
- Make sure all your ingredients are at room temperature for better incorporation.
- Do not overmix the batter to avoid a tough cake texture.
- For a dairy-free option, you can use almond milk instead of buttermilk.
Expert Tips for the Best Results:
- Toasting the pistachios before grinding enhances their flavor.
- Using freshly grated lemon zest gives a more vibrant citrus taste to the cake.
- Chilling the cake layers before frosting helps in easy assembly and reduces crumbs.
Serving Suggestions:
Serve this Lemon Pistachio Cake with a dollop of whipped cream and a sprinkle of crushed pistachios for an extra indulgent touch. Pair it with a cup of hot tea or a refreshing lemonade for a delightful treat.
Storage and Reheating Tips:
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, place a slice in the microwave for a few seconds or in a preheated oven for a few minutes.
Frequently Asked Questions:
- Can I use salted pistachios for this recipe? It is recommended to use unsalted pistachios to control the saltiness of the cake.
- Can I make this cake ahead of time? Yes, you can bake the cake layers in advance and freeze them until ready to assemble and frost.
- Can I use lemon extract instead of lemon zest? While lemon extract can be used, fresh lemon zest provides a more intense and natural lemon flavor to the cake.
Conclusion:
Try this Lemon Pistachio Cake recipe today and treat yourself to a slice of heaven! Don’t forget to share your baking adventures and feedback with us. Happy baking!
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Lemon Pistachio Cake Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 8–10 servings 1x
- Category: Desserts
- Method: Baking
- Diet: Vegetarian
Description
Indulge in the delightful combination of zesty lemon and crunchy pistachios with this moist and flavorful Lemon Pistachio Cake. Topped with a creamy pistachio cream cheese frosting, this cake is a perfect treat for any occasion.
Ingredients
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 the Lemon Pistachio Cake: grind pistachios and mix with dry ingredients. Cream butter, sugar, and lemon zest, then add eggs and vanilla. Alternately add dry ingredients and buttermilk. Bake the cake.
- Prepare the Lemon Pistachio Milk Soak: Mix pistachio milk, condensed milk, lemon zest, and vanilla.
- Prepare the Lemon Pistachio Cream Cheese Frosting: Grind pistachios, then mix with butter, cream cheese, and powdered sugar. Swirl in lemon curd if desired.
Notes
- You can add a dollop of lemon curd in the center of the cake for extra flavor.
- For a nut-free version, you can substitute pistachios with almonds or walnuts.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg