Description
This Lemon Pistachio Cake is incredibly soft, packed with nutty pistachio and bright lemon flavors. It features a tender cake made with finely ground pistachios and lemon zest, soaked in sweet pistachio milk, and topped with a creamy lemon pistachio cream cheese frosting. Its melt-in-your-mouth texture is a delightful blend of classic sponge and light tres leches, making it an elegant and moist cake perfect for spring or celebrations.
Ingredients
- For the Lemon Pistachio Cake:
- 1 cup (140 g) pistachios, shelled
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (300 g) granulated sugar
- 3 tablespoons (about 3 large lemons) lemon zest
- 10 tablespoons (140 g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3/4 cup (180 ml) buttermilk, room temperature
- For the Pistachio Milk Soak:
- 1/2 cup (120 ml) pistachio milk
- 1/3 cup (100 g) sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- Zest from 1 lemon
- For the Lemon Pistachio Frosting:
- 1/2 cup (70 g) pistachios
- 3/4 cup (170 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened
- 3 cups (360 g) powdered sugar
- Zest from 1 lemon
- Optional: Lemon curd for swirling on top
Instructions
- Prepare the Pistachios: Finely grind 1 cup of pistachios in a food processor until they resemble a fine meal, like sand.
- Make the Lemon Sugar: In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: Beat the softened butter and lemon sugar together until light and fluffy (2-3 minutes).
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract, beating until smooth.
- Alternate Mixing in Dry Ingredients and Buttermilk: Add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined.
- Bake the Cake: Pour the batter into a greased 9×13-inch light-colored metal baking pan. Bake at 350°F (177°C) for 40-43 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool in the pan for about 20 minutes.
- Make the Pistachio Milk Soak: Mix pistachio milk, sweetened condensed milk, vanilla, and lemon zest in a small bowl. Let sit for 20 minutes, then strain to remove the zest.
- Soak the Cake: Poke small holes across the surface of the slightly cooled cake. Slowly pour the milk soak over the entire surface, letting the cake absorb the liquid.
- Make the Frosting: Process the remaining 1/2 cup of pistachios until smooth, like nut butter. Beat the butter until fluffy. Add cream cheese and beat until combined. Mix in the powdered sugar, pistachio paste, and lemon zest. Beat until very light and fluffy (2-3 minutes).
- Frost and Decorate: Once the cake is fully cool and the soak is absorbed, spread the frosting evenly over the top. Optionally, swirl lemon curd on top.
- Serve: Cut into 16 slices. Enjoy chilled or at room temperature.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Let the cake come to room temperature before serving for the best flavor and texture.
- For an extra lemon kick, swirl lemon curd on top of the frosting.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: Lemon Pistachio Cake, Lemon Pistachio Cake Recipe, Easy Lemon Pistachio Cake, Best Lemon Pistachio Cake, Moist Lemon Pistachio Cake, Lemon and Pistachio Cake, Pistachio Lemon Cake Recipe, Lemon Pistachio Loaf Cake, Lemon Pistachio Bundt Cake, Glazed Lemon Pistachio Cake, Vegan Lemon Pistachio Cake, Gluten-Free Lemon Pistachio Cake, How to Make Lemon Pistachio Cake, What is Lemon Pistachio Cake, Why is Lemon Pistachio Cake Popular, Lemon Pistachio Cake Ingredients, Lemon Pistachio Cake Frosting, Almond Flour Lemon Pistachio Cake, Lemon Olive Oil Pistachio Cake, Citrus Pistachio Cake Recipe, Nutty Lemon Cake Variations