Description

This delightful Lemon Pistachio Cake combines the bright, zesty flavor of fresh lemon with rich, nutty pistachios for a moist and flavorful dessert. Made with a tender crumb, soaked in a luscious lemon pistachio milk mixture, and topped with creamy lemon pistachio cream cheese frosting, it’s perfect for special occasions or an indulgent treat.

Ingredients

Scale

For the Lemon Pistachio Cake:

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

For the Lemon Pistachio Milk Soak:

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

For the Lemon Pistachio Cream Cheese Frosting:

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
lemon curd, for swirling into the frosting (optional)

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Instructions

Prepare the Cake Batter: Finely grind 1 cup of deshelled pistachios using a food processor and set aside. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter with granulated sugar and lemon zest until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients alternating with buttermilk, beginning and ending with the dry ingredients. Fold in the ground pistachios carefully to incorporate them evenly without overmixing the batter.
Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour your cake pans. Divide the batter evenly into the prepared pans. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Lemon Pistachio Milk Soak: In a bowl, combine pistachio milk, sweetened condensed milk, lemon zest, and vanilla extract. Mix well until fully blended.
Soak the Cake Layers: Once the cakes have cooled, poke small holes all over the cake layers using a skewer or fork. Slowly pour the lemon pistachio milk soak over the layers, letting it absorb fully for maximum moisture and flavor.
Make the Lemon Pistachio Cream Cheese Frosting: In a food processor, finely grind 1/2 cup of deshelled pistachios. In a mixing bowl, beat softened butter and cold cream cheese together until smooth and creamy. Gradually add powdered sugar and beat until light and fluffy. Fold in the ground pistachios. For an extra touch, you can swirl lemon curd into the frosting for additional lemon flavor.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over it. Top with the second cake layer and frost the top and sides of the cake evenly. Decorate with additional pistachios or lemon zest if desired. Chill the cake for at least 30 minutes before serving to allow the frosting to set.

Notes

Ensure butter and eggs are at room temperature for the best batter consistency.
You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if unavailable.
Grinding pistachios finely will help incorporate them better into both the batter and frosting.
To make pistachio milk, blend soaked pistachios with water and strain through a nut milk bag or fine mesh.
Store leftover cake covered in the refrigerator for up to 3 days.
Bring refrigerated cake to room temperature before serving for best texture and flavor.