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–+ servings
Lemon Pistachio Cake

Moist Lemon Pistachio Cake for Sweet Spring Celebrations

Celebrate spring with a slice of homemade Lemon Pistachio Cake, featuring a delightful flavor fusion of lemon and pistachio.
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Prep Time 15 minutes
Cook Time 42 minutes
Cooling Time 30 minutes
Total Time 1 hour 27 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pistachios Adds nutty flavor and texture
  • 1 cup All-Purpose Flour Measured properly using a kitchen scale
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt Use kosher salt for optimal results
  • 1 cup Granulated Sugar Avoid substitutes that alter moisture content
  • 1 tablespoon Lemon Zest Always use fresh zest
  • 1/2 cup Unsalted Butter Softened for easy creaming
  • 2 large Eggs At room temperature
  • 1 teaspoon Vanilla Extract Almond extract can be a twist
  • 1 cup Buttermilk Can be made with whole milk and vinegar
For the Soak
  • 1 cup Pistachio Milk Any milk can be substituted
  • 1/2 cup Sweetened Condensed Milk
For the Frosting
  • 8 oz Cream Cheese Base for creamy frosting
  • 2 cups Powdered Sugar Essential for smooth texture

Equipment

  • Oven
  • 9x9 inch baking pan
  • Food processor
  • mixing bowls
  • electric mixer
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper.
  2. Grind the pistachios until finely ground, then set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Rub lemon zest into granulated sugar, then cream with softened butter until light and fluffy.
  5. Add eggs and vanilla to the creamed mixture, and beat until pale and smooth.
  6. Gradually add buttermilk and dry ingredients to the creamed mixture, mixing just until combined, then fold in ground pistachios.
  7. Pour the batter into the prepared pan and bake for 38-42 minutes.
  8. Allow cake to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
  9. Mix pistachio milk, sweetened condensed milk, lemon zest, and vanilla; let sit for 10 minutes and then strain.
  10. Cream together cream cheese and butter, then gradually mix in powdered sugar until smooth; add pistachio paste and lemon zest.
  11. Trim the top of the cooled cake, poke holes with a skewer, and pour the soak over the cake.
  12. Frost the top of the cake with cream cheese frosting and serve in 16 slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, ensure ingredients are at room temperature and measure flour properly.

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