Lemon Pistachio Cake with Mascarpone Frosting

The lemon pistachio cake with mascarpone frosting is a delightful dessert that combines the tanginess of lemon, the nuttiness of pistachios, and the creamy richness of mascarpone. Perfect for celebrations or a sweet treat with tea, this cake is moist, flavorful, and beautifully balanced.

Why You’ll Love This Recipe

• Bright and nutty flavors: Lemon and pistachio create a perfect harmony of zest and richness.
• Elegant and versatile: Suitable for casual gatherings or special occasions.
• Moist and tender: Thanks to ground pistachios and a luscious frosting.
• Easy to customize: Add more citrus, nuts, or even a layer of jam.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup ground pistachios (plus extra for garnish)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk (or buttermilk)
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

For the Mascarpone Frosting:

• 8 oz (225 g) mascarpone cheese, chilled
• 1/2 cup heavy cream, chilled
• 1/3 cup powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• Zest of 1/2 lemon (optional)

Directions

this recipe

Make the Cake:

1. Preheat the oven: Preheat to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Incorporate wet ingredients: Mix in the milk, lemon juice, lemon zest, and vanilla extract.
5. Combine and mix: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
6. Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

1. Whip mascarpone and cream: In a chilled bowl, combine the mascarpone, heavy cream, and powdered sugar. Beat with an electric mixer until smooth and fluffy, but don’t overwhip.
2. Flavor: Gently fold in the vanilla extract and lemon zest, if using.

Assemble:

1. Frost the cake: Once the cake is completely cool, spread the mascarpone frosting evenly over the top and sides.
2. Garnish: Sprinkle with chopped pistachios and additional lemon zest for decoration.
3. Serve: Slice and enjoy!

Servings and Timing

• Servings: 8–10 slices
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Cooling Time: 1 hour

Variations

• Double-layer cake: Double the ingredients to make two layers and add frosting between them.
• Jam filling: Spread a thin layer of lemon curd or raspberry jam before frosting for added flavor.
• Gluten-free option: Use a gluten-free flour blend in place of all-purpose flour.
• Pistachio buttercream: Swap mascarpone frosting with pistachio-flavored buttercream for a nuttier twist.
• Citrus boost: Add lime or orange zest for a mix of citrus flavors.

Storage

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
• Freezing: The unfrosted cake can be frozen for up to 1 month. Thaw at room temperature before frosting.

FAQs

Can I use salted pistachios?

Yes, but reduce the added salt in the cake batter to balance flavors.

What can I use instead of mascarpone?

Cream cheese or a mixture of cream cheese and heavy cream can be used as a substitute.

Do I need to grind the pistachios?

Yes, finely ground pistachios integrate better into the batter, but you can leave small chunks for added texture.

Can I make this cake dairy-free?

Use plant-based butter, almond milk, and coconut cream in place of the dairy ingredients.

Can I make this ahead of time?

Yes, you can bake the cake a day in advance and frost it just before serving.

Is the frosting stable for warm weather?

Mascarpone frosting is less stable in warm weather. Chill the frosted cake until ready to serve.

Can I use a bundt pan?

Yes, adjust the baking time to 40–45 minutes and test doneness with a toothpick.

What type of pistachios should I use?

Use unsalted, shelled pistachios for best results. Toasting them beforehand enhances the flavor.

How do I avoid overmixing the batter?

Mix just until the ingredients are combined to keep the cake tender.

Can I use lemon extract?

Yes, use 1/2 teaspoon of lemon extract if you don’t have fresh lemon juice or zest.

Conclusion

The lemon pistachio cake with mascarpone frosting is a sophisticated yet easy-to-make dessert that’s perfect for any occasion. With its fresh citrus flavor, nutty undertones, and creamy frosting, it’s a cake that will impress your guests and delight your taste buds. Try this recipe and enjoy a slice of pure indulgence!

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