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Lemon Pistachio Cake with Lovely Lemon Frosting Recipe

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4.4 from 23 reviews

This delightful Lemon Pistachio Cake features a moist, nutty crumb made from roasted pistachios, almond and oat flours, accented with vibrant lemon zest and juice. Layered with a luscious homemade lemon frosting and a touch of low sugar strawberry jam, this elegant cake is topped with fresh berries and a sprinkle of ground pistachios for a refreshing, gluten-free dessert perfect for any celebration.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients:

  • 1 cup (135g) roasted shelled pistachios*
  • 1 ½ cups (169g) fine blanched almond flour
  • 1 cup (95g) oat flour, gluten free if desired
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients:

  • Zest from 2 large lemons
  • 1 cup (200g) granulated sugar (organic cane sugar recommended)
  • 4 large eggs, at room temperature
  • ½ cup (113g) plain or vanilla whole-milk Greek yogurt
  • ¼ cup (50g) fresh squeezed lemon juice
  • 1 teaspoon almond extract

For the Cake Assembly:

  • 1 batch Lovely Lemon Frosting (recipe referenced)
  • 6 tablespoons low sugar strawberry jam (or blueberry jam as substitute)
  • Fresh strawberries or mixed berries, for topping

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottoms of three 6-inch or two 8-inch round cake pans with parchment paper rounds and spray the paper and sides with nonstick cooking spray to prevent sticking.
  2. Process Pistachios: Place 1 cup of roasted shelled pistachios into a food processor and pulse on high for 30 seconds to 1 minute until finely ground. Reserve 1 to 2 tablespoons of the ground pistachios for decorating the finished cake.
  3. Mix Dry Ingredients: In a large bowl, combine the processed pistachios (except the reserved amount), almond flour, oat flour, baking powder, baking soda, and kosher salt. Whisk together to incorporate evenly.
  4. Mix Wet Ingredients: In a separate large bowl, add the granulated sugar and lemon zest. Using your fingers, rub the zest into the sugar for about 1 minute to release the lemon oils and flavor. Then add the eggs, Greek yogurt, lemon juice, and almond extract. Whisk these together until smooth and fully combined.
  5. Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet ingredients bowl. Stir gently but thoroughly with a wooden spoon until a smooth batter forms. Optionally, add 1 to 2 drops of dye-free food coloring for a more vibrant green tint, and mix well.
  6. Bake the Cakes: Evenly distribute the batter into the prepared pans and smooth the tops with a spatula. Bake for 18-25 minutes if using 8-inch pans, or 22-28 minutes if using 6-inch pans. Cakes are done when a toothpick or tester inserted in the center comes out clean or with only a few moist crumbs attached. Allow the cakes to cool completely to room temperature before removing from pans.
  7. Prepare Frosting: Make the Lovely Lemon Frosting according to its recipe (not included here).
  8. Assemble the Cake: Place 1 to 2 tablespoons of frosting on your cake stand and spread to anchor the first cake layer. Carefully run a butter knife around the edges of the pans and invert each cake layer flat-side up onto the cake stand. Spread about ½ heaping cup of frosting over the first layer, then add 3 tablespoons of strawberry jam, spreading close to the edges but leaving a ¼ inch border. Add the next cake layer and repeat the frosting and jam layering. For three layers, repeat again and then frost the top and sides with a thin, uniform crumb coat using a bench scraper or offset spatula. Chill the cake in the fridge for 15-20 minutes until the crumb coat is firm.
  9. Final Frosting and Decoration: After chilling, apply a final smooth layer of frosting over the cake. It’s okay if the sides are slightly ‘naked.’ Garnish the top with a dusting of the reserved ground pistachios and fresh strawberries or mixed berries just before serving to maintain freshness.
  10. Storage: Serve immediately or store the decorated cake well-covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Use parchment paper in the pans to prevent sticking and ensure easy cake removal.
  • Ground pistachios can be roasted or raw, but roasted will add a more pronounced flavor.
  • Eggs should be at room temperature for better mixing and texture.
  • This cake is gluten-free if you use gluten-free oat flour.
  • The cake can be made a day ahead and stored wrapped in the refrigerator before frosting.
  • For a more vibrant color, add natural, dye-free food coloring as desired.
  • Be careful not to spread jam to the edges to avoid it leaking out.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/lemon-pistachio-cake-with-lovely-lemon-frosting-recipe/