Print

lemon pistachio cake with mascarpone frosting

lemon pistachio cake recipe with mascarpone frosting

This lemon pistachio cake is bursting with fresh, zesty lemon and the nutty crunch of pistachios. Top it with velvety mascarpone frosting for a delicious spring cake.

Scale

Ingredients

lemon pistachio cake

mascarpone frosting

Instructions

lemon pistachio cake

  1. Preheat the oven to 350°F. Butter an 8×8-inch baking pan. Line the bottom with parchment paper and butter the paper.
  2. Place the pistachios and lemon zest in the bowl of a food processor and pulse until finely ground (but not pistachio butter). Pour mixture into a bowl along with flour, baking powder and baking soda. Whisk to combine, then set aside. Whisk to combine sour cream, vanilla and milk in a small bowl and set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. 
  4. Add eggs, one at a time, until fully incorporated. Scrape down sides and bottom of bowl as needed.
  5. With the mixer on low, alternate adding the dry ingredients (in three additions) and wet ingredients (in two additions), starting and ending with the dry.

mascarpone frosting

  1. Pour batter into prepared pan and smooth the top. Bake for 35- 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes. Carefully turn cake out onto a work surface, peel off parchment paper, then invert onto a wire rack to cool completely.
  2. Spread with frosting, sprinkle with chopped pistachios and serve at room temperature.
  3. Combine all the ingredients in a medium bowl. Use a hand mixer fitted with beater attachments to mix until smooth. Be very careful not to over mix, the frosting can curdle.

Notes

Cake will keep for up to 3 days. Refrigerate once frosted.

Nutrition

Keywords: lemon pistachio cake