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
Units
Scale
- 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