Description
This zesty and nutty lemon pistachio cake is moist, flavorful, and topped with a luscious mascarpone frosting. The perfect dessert for special occasions or a simple treat with tea, it combines the tanginess of lemon with the rich creaminess of mascarpone and the crunch of pistachios.
Ingredients
Units
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For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup Greek yogurt (or sour cream)
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup finely chopped pistachios (unsalted, shelled)
For the Mascarpone Frosting:
- 8 oz mascarpone cheese, chilled
- 1/2 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for garnish)
For Garnish:
- 1/4 cup chopped pistachios
- Lemon slices or curls (optional)
Instructions
Make the Cake:
- Prep the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- Mix Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy.
- Add Wet Ingredients:
- Beat in the eggs one at a time, followed by the Greek yogurt, milk, lemon juice, and lemon zest. Mix until combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pistachios.
- Bake:
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Make the Frosting:
7. Whip Mascarpone and Cream:
- In a large bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form. Be careful not to overbeat.
Assemble the Cake:
8. Frost the Cake:
- Once the cake is completely cool, spread the mascarpone frosting evenly over the top.
- Garnish:
- Sprinkle with chopped pistachios, lemon zest, and add lemon slices if desired.
- Serve:
- Slice and enjoy! Store leftovers in the refrigerator for up to 3 days.
Notes
- You can double the recipe for a layered cake.
- For extra lemon flavor, brush the cake with a simple lemon syrup before frosting.