Lemon pistachio cake with mascarpone frosting is a delightful dessert that combines the nutty richness of pistachios with the bright, citrusy flavor of lemon. Topped with a creamy mascarpone frosting, this cake is both elegant and irresistibly delicious. Perfect for special occasions or as an everyday treat, it’s a moist, tender cake that pairs beautifully with a cup of tea or coffee.
Why You’ll Love This Recipe
- Moist and flavorful – The combination of ground pistachios and lemon creates a rich yet refreshing taste.
- Elegant and unique – A sophisticated dessert that’s perfect for gatherings or celebrations.
- Creamy mascarpone frosting – Light and luscious, it adds the perfect balance of sweetness.
- Easy to make – Simple ingredients and straightforward steps make this a great recipe for all bakers.
- Perfect texture – A soft crumb with a slight crunch from the pistachios.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Ground pistachios (unsalted)
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Lemon zest
- Lemon juice
- Vanilla extract
- Greek yogurt or sour cream
- Whole milk
For the Mascarpone Frosting:
- Mascarpone cheese (cold)
- Heavy cream
- Powdered sugar
- Vanilla extract
- Lemon zest (optional)
Directions
Making the Cake
- Prepare the Oven: Preheat to 350°F (175°C) and grease a round cake pan or line with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy.
- Add Eggs and Flavoring: Mix in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry: Alternate adding the dry ingredients with Greek yogurt and milk, mixing until just combined.
- Bake: Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
Making the Frosting
- Beat Mascarpone and Sugar: In a mixing bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
- Whip Heavy Cream: In a separate bowl, whip heavy cream until soft peaks form.
- Fold Together: Gently fold whipped cream into the mascarpone mixture until light and fluffy.
Assembling the Cake
- Frost the Cake: Spread mascarpone frosting evenly over the cooled cake.
- Garnish: Sprinkle with crushed pistachios and lemon zest for extra flavor and decoration.
- Serve and Enjoy!
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Bake Time: 30-35 minutes
- Total Time: 1 hour
Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Extra Nutty: Add chopped pistachios to the batter for more texture.
- Honey Lemon Twist: Replace some sugar with honey for a different depth of sweetness.
- Layered Cake: Double the recipe and create a beautiful layered cake with extra frosting.
- Citrus Blend: Mix in orange zest for a more complex citrus flavor.
Storage/Reheating
- Storage: Store cake in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze unfrosted cake for up to 3 months. Thaw before adding frosting.
- Serving Tip: Let chilled cake sit at room temperature for 10-15 minutes before serving for the best texture.
FAQs
Can I use roasted pistachios?
Yes, but use unsalted pistachios to avoid altering the flavor balance.
What can I substitute for mascarpone?
You can use cream cheese or a mix of cream cheese and heavy cream for a similar texture.
Can I make this cake ahead of time?
Yes! Bake the cake a day ahead and frost it before serving for the freshest taste.
How do I grind pistachios?
Use a food processor or blender to grind pistachios into a fine powder. Be careful not to over-blend into a paste.
Can I make cupcakes instead?
Yes, divide the batter into cupcake liners and bake for about 18-20 minutes.
Is this cake very sweet?
No, it has a balanced sweetness with a natural nutty and citrus flavor.
Can I add more lemon flavor?
Yes! Increase the lemon zest and juice or add a bit of lemon extract.
What if I don’t have Greek yogurt?
You can substitute with sour cream or buttermilk for a similar texture.
Can I decorate the cake?
Absolutely! Pipe extra frosting, add candied lemon slices, or drizzle with honey.
What should I serve with this cake?
It pairs well with tea, coffee, or a scoop of vanilla ice cream.
Conclusion
Lemon pistachio cake with mascarpone frosting is a delightful combination of nutty, citrusy, and creamy flavors. Whether you’re making it for a celebration or simply to enjoy a homemade treat, this cake is sure to impress. Give it a try and enjoy every bite of this beautifully balanced dessert!
PrintLemon Pistachio Cake with Mascarpone Frosting
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian, French
- Diet: Vegetarian
Description
This Lemon Pistachio Cake is soft, moist, and full of nutty, citrusy flavors. The rich and creamy mascarpone frosting adds the perfect touch of sweetness without being too heavy. It’s a beautiful dessert that’s sure to impress!
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios (plus extra for garnish)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest (about 1 lemon)
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk or buttermilk
- 1 tsp vanilla extract
- For the Mascarpone Frosting:
- 1 cup mascarpone cheese, chilled
- 1 cup heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Make the Cake:
- Preheat Oven – Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- Cream Butter & Sugar – In a separate bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Add Eggs & Flavorings – Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla extract.
- Combine & Mix – Gradually add dry ingredients, alternating with milk, until just combined. Don’t overmix!
- Bake – Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Mascarpone Frosting:
- Whip the Cream – In a large bowl, beat heavy cream until soft peaks form.
- Add Mascarpone & Sugar – Add mascarpone, powdered sugar, and vanilla. Beat until smooth and fluffy.
- Assemble & Serve:
- Frost the Cake – Spread the mascarpone frosting over the cooled cake.
- Garnish – Sprinkle with chopped pistachios and lemon zest.
- Chill & Serve – Let it chill for at least 30 minutes before slicing.
Notes
- For extra nuttiness, toast the pistachios before grinding them.
- Storage: Keep in the fridge for up to 3 days (since mascarpone is delicate).
- Make it gluten-free: Use a 1:1 gluten-free flour blend.
Nutrition
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
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