Name: Lemon Pistachio Cake
Prep time: 30 min
Cook time: 42 min
Total time: 1 h 12 min
Cuisine: American
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)

Ingredients

Scale

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)

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Instructions

Preheat oven to 350°F (175°C) and prepare the baking pan.
Finely grind deshelled pistachios in a food processor and set aside.
Whisk together dry ingredients: flour, baking powder, baking soda, salt.
Rub lemon zest into sugar in a large bowl.
Cream butter and sugar mixture until light and fluffy.
Mix in eggs and vanilla until smooth.
Gradually add buttermilk and dry ingredients, alternating, then fold in ground pistachios.
Pour batter into the pan and bake for 38-42 minutes. Cool in the pan for 30 minutes before transferring.
Make pistachio milk soak and let it sit for 20 minutes before straining.
Prepare frosting by mixing butter, cream cheese, and pistachio paste, then adding powdered sugar.
Once cooled, poke holes in the cake and pour pistachio milk mixture over it, then frost.

Notes

Ensure eggs and buttermilk are at room temperature for better mixing.
Do not skip the soaking step for added moisture and flavor.
Store leftovers in an airtight container at room temperature for up to 3 days.

Author: Jesseca
Prep Time: 30 minutes
Cook Time: 42 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 350
Sugar: 25
Sodium: 180
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 42
Fiber: 1
Protein: 5
Cholesterol: 50