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
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 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