Lemon Pistachio Cake

Lemon Pistachio Cake is the kind of dessert that instantly brightens your day. Imagine the zing of fresh lemon dancing joyfully with the earthy crunch of ground pistachios. This delightful combination doesn’t just make for a great cake; it creates a memorable flavor experience. Whether you’re baking for a special occasion or just feeling spontaneous, this cake will surely impress. Its inviting aroma fills the kitchen as it bakes, and the excitement builds until the first slice is served. With a light, moist texture and a creamy frosting, every bite feels like a tiny celebration. Trust me, once you whip up this enchanting treat, you’ll want to share it with friends and family—or perhaps savor it all by yourself!

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Why This Recipe Works

The beauty of this Lemon Pistachio Cake lies in its unique flavor profile. Ground pistachios add a nutty richness, while zesty lemon brings a refreshing brightness. Together, they create a cake that stands out, making it the star of any dessert table. Plus, the soaking method really enhances the cake’s moisture and texture. Each bite feels delightfully soft and indulgent, which is exactly what a cake should be.

Why You’ll Love This Lemon Pistachio Cake

You’ll absolutely love how the nutty and citrusy notes balance perfectly in every slice of this Lemon Pistachio Cake. It’s not just a treat for your taste buds—it’s also eye-catching and festive, making it fantastic for spring gatherings or special celebrations. And let’s be honest, who wouldn’t enjoy this luscious cake on a cozy day at home? You can count on it to elevate any occasion.

Ingredients

• 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 large eggs, at room temperature
• 1 tbsp (15 ml) vanilla extract
• 1 cup (240 ml) buttermilk, at room temperature
• 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
• 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)

Preparation Steps

Preheat and Prepare

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.

Ground the Pistachios

Start by adding the 1 cup of deshelled pistachios to a food processor. Pulse until they are finely ground, then set aside. This will enhance the cake’s nutty flavor.

Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. It’s important to set this mixture aside for later.

Combine Sugar and Lemon Zest

In a large bowl, combine the granulated sugar and 3 tablespoons of lemon zest. Use your hands to rub the lemon zest into the sugar. This helps release those beautiful oils, making the flavors pop!

Cream Butter and Sugar

Now add the 10 tablespoons of softened unsalted butter to the sugar mixture. Cream it all together with an electric mixer on high speed until the mixture is light and fluffy, which should take about 1-2 minutes.

Incorporate Eggs and Vanilla

Next, mix in the 3 eggs and 1 tablespoon of vanilla extract. Keep mixing on medium speed until the mixture turns pale in color and smooth, which should take about 1 minute.

Combine Wet and Dry Ingredients

Gradually add the 1 cup of buttermilk and the dry ingredient mixture, alternating between the two. Make sure everything is well combined, and then gently fold in the ground pistachios.

Bake the Cake

Pour the batter into your prepared baking pan. Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean. Once done, cool the cake in the pan for 30 minutes before transferring it to a wire rack to cool completely.

Prepare the Pistachio Milk Soak

While your cake is cooling, let’s make the soak. In a small bowl, mix together the pistachio milk, sweetened condensed milk, additional lemon zest, and vanilla. Allow this mixture to sit for 20 minutes, and afterward, strain it to remove the zest.

Make the Frosting

In a food processor, ground the 1/2 cup of deshelled pistachios into a smooth paste. In a large mixing bowl, cream 1 cup of softened unsalted butter until it’s pale and fluffy, which should take about 5 minutes. Add in the 8 oz of cold cream cheese, mixing until fluffy. Incorporate the pistachio paste and lemon zest, then sift in 2 cups of powdered sugar. Mix everything until combined and fluffy.

Assemble the Cake

Once the cake is completely cool, trim a thin layer off the top. Poke holes in the cake using a wooden stick, and then slowly pour the pistachio milk mixture over the surface. This allows the cake to absorb all that goodness! Finally, frost with a thick layer of lemon pistachio cream cheese frosting and swirl in some optional lemon curd. Cut into 16 slices and serve.

Serving Suggestions

• Pair your cake with a cup of freshly brewed tea or coffee for a cozy touch.
• Serve alongside a light salad for a balanced meal; the flavors complement each other beautifully.

Tips for Success

One tip is to ensure your eggs and buttermilk are at room temperature. This helps them mix better into the batter. Also, don’t skip that soaking step; it adds so much moisture and flavor.

Variations

If you’d like to try something different, substitute ground almonds for the pistachios for a variety of nut flavor. You could also opt for orange zest instead of lemon for a fresh citrus twist.

Storage Tips

Store any leftovers in an airtight container at room temperature for up to 3 days. If you want it to stay fresh longer, refrigerate the cake, making sure to cover the frosting adequately.

FAQs

1. Can I use salted pistachios?
Sure, just reduce the added salt in the recipe to balance the flavors.

2. How do I make the cake gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend.

3. Can I freeze the cake?
Yes, it freezes well! Just wrap it tightly in plastic wrap and freeze for up to 3 months.

4. What should I do if I can’t find pistachio milk?
You can easily swap it with almond milk or coconut milk for a similar texture.

5. Can I add more lemon flavor?
Absolutely! Consider adding extra lemon zest or a splash of lemon juice into the batter or frosting for extra brightness.

This Lemon Pistachio Cake is more than just a sweet treat; it invites you to explore a joyful blend of flavors and textures. Embrace the joy of baking and let this cake bring a touch of magic to your gatherings or quiet moments at home. Each slice promises to leave a lasting impression, ensuring that every occasion feels a little more festive. Enjoy exploring this delightful recipe!

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