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Lemon Pistachio Cake with Cream Cheese Frosting and Lemon Curd Swirl Recipe

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3.9 from 78 reviews

This Lemon Pistachio Cake is a moist, flavorful dessert combining the nutty richness of pistachios with bright, zesty lemon. The cake is soaked in a luscious pistachio milk mixture and topped with a creamy lemon pistachio cream cheese frosting, making it an irresistible treat perfect for gatherings or special occasions.

  • Total Time: 2 hours 10 minutes
  • Yield: 16 servings

Ingredients

For the 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
  • 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
  • lemon curd, for swirling into the frosting (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking.
  2. Grind Pistachios for Cake: Place 1 cup of deshelled pistachios into a food processor and pulse until finely ground. Set this aside for folding into the batter later.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set aside.
  4. Extract Lemon Flavor from Sugar: In a large bowl, combine 1 1/2 cups granulated sugar and 3 tbsp lemon zest. Rub the zest into the sugar with your fingertips to release aromatic lemon oils.
  5. Cream Butter and Sugar: Add 10 tbsp softened unsalted butter to the lemon-sugar mixture. Using an electric mixer on high speed, cream until light and fluffy, about 1-2 minutes.
  6. Add Eggs and Vanilla: Mix in 3 room temperature eggs and 1 tbsp vanilla extract on medium speed until the mixture is pale and smooth, approximately 1 minute.
  7. Combine Wet and Dry Ingredients: Gradually add the buttermilk and dry flour mixture alternately to the wet ingredients, mixing on low speed. Scrape the bowl sides with a spatula to ensure even mixing.
  8. Fold in Ground Pistachios: Gently fold the finely ground pistachios into the batter ensuring even distribution without deflating.
  9. Pour Batter and Bake: Transfer the batter into the prepared baking pan. Bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool Cake: Let the cake cool in the pan for 30 minutes on a wire rack. Then lift the cake out using the parchment paper and let it cool completely on the rack.
  11. Prepare Pistachio Milk Soak: In a small bowl, whisk together 1/2 cup pistachio milk, 1/2 cup sweetened condensed milk, 1/2 tbsp lemon zest, and 1/2 tsp vanilla extract. Let sit for 20 minutes, then strain through a sieve to remove zest. Transfer to a pouring vessel.
  12. Make Pistachio Paste for Frosting: Pulse 1/2 cup pistachios in a food processor until smooth and creamy like nut butter.
  13. Beat Butter: Using an electric mixer, beat 1 cup softened unsalted butter on high speed until pale and fluffy, about 5 minutes.
  14. Add Cream Cheese: Add 8 oz cold cream cheese to the butter and beat on high speed until fluffy, about 1 minute.
  15. Add Pistachio Paste and Lemon Zest: Incorporate the pistachio paste and 1/2 tbsp lemon zest into the frosting mixture, mixing on medium-high speed until well combined.
  16. Add Powdered Sugar: Sift in 2 cups powdered sugar. Mix on low speed until incorporated, then increase to high speed and beat for 1 minute until fluffy.
  17. Prepare Cake for Soaking: Once the cake is fully cooled, slice off a thin top layer with a sharp knife to facilitate milk absorption. Transfer the cake to a serving plate. Use a wooden stick or handle of a wooden spoon to poke holes across the surface.
  18. Soak Cake: Slowly pour the prepared pistachio milk soak evenly over the top of the cake, allowing it to absorb through the holes.
  19. Frost the Cake: Spread a thick and even layer of lemon pistachio cream cheese frosting over the soaked cake using an offset spatula. Optionally, swirl lemon curd into the frosting with the back of a spoon for added flavor and decoration.
  20. Serve: Cut the cake into 16 slices and serve. Enjoy the moist, flavorful slices bursting with pistachio and lemon goodness!

Notes

  • Room temperature eggs and buttermilk help the batter mix more evenly, resulting in a smoother cake texture.
  • Grinding pistachios finely prevents gritty texture in the cake and frosting.
  • Letting the pistachio milk soak mixture sit allows the flavors to meld before soaking the cake.
  • Poking holes in the cake ensures the milk soak penetrates the crumb fully.
  • Use an offset spatula for smooth frosting application.
  • Lemon curd adds a tangy, bright contrast if swirled into the frosting but is optional.
  • Store cake covered in refrigerator; bring to room temperature before serving for best flavor.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-pistachio-cake-with-cream-cheese-frosting-and-lemon-curd-swirl-recipe/