Lemon Pistachio Cake

Moist and delicious, Lemon Pistachio Cake is the perfect treat for any occasion. This cake combines the nutty flavor of pistachios with the bright zest of lemons, creating a dessert that is both refreshing and indulgent. Whether for a birthday, holiday gathering, or simply a sweet afternoon snack, this cake will impress your guests and satisfy your cravings.

Why You’ll Love This Recipe

• Unique Flavor Combination: The pairing of lemon and pistachio delivers a delightful taste experience that’s sure to wow.
• Moist and Tender Texture: Soaked in a sweet milk mixture, every bite is rich and satisfying.
• Versatile Serving Options: Perfect for celebrations or casual get-togethers; serve it plain or with lemon curd for added flair.
• Easy to Make: With simple instructions and common ingredients, even novice bakers can achieve great results.
• Beautiful Presentation: Topped with luscious cream cheese frosting, this cake looks as good as it tastes.

Tools and Preparation

Before diving into the baking process, gather your tools and equipment. Having everything ready will make your baking experience smooth and enjoyable.

Essential Tools and Equipment

• Food processor
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk
• Electric mixer
• 9×9 inch baking pan
• Parchment paper

Importance of Each Tool

• Food processor: Makes quickly grinding pistachios and blending frosting effortless.
• Electric mixer: Ensures a light and fluffy batter as well as an airy frosting.
• Baking pan: A proper pan ensures even baking for a perfectly shaped cake.

Ingredients

Moist cake infused with pistachios and lemon, soaked in sweet milk mixture and topped with luscious cream cheese frosting.

• 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
• 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
• 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 (optional)

How to Make Lemon Pistachio Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper. Process the pistachios in a food processor until they are finely ground; set aside.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together:
* All-purpose flour
* Baking powder
* Baking soda
* Salt

Set this mixture aside for later use.

Step 3: Cream Butter and Sugar

In a large bowl, rub the lemon zest into the granulated sugar using your fingertips. This step helps release the essential oils from the lemon zest, enhancing flavor. Add the softened butter to this mixture. Cream them together on high speed for about 1–2 minutes until light and fluffy.

Step 4: Mix Wet Ingredients

Add eggs and vanilla extract to the butter-sugar mixture. Mix on medium speed until pale and smooth—this takes about 1 minute. Gradually incorporate buttermilk along with the dry ingredient mix, stirring on low speed until just combined. Finally, fold in the ground pistachios gently.

Step 5: Bake the Cake

Pour the batter into your prepared baking pan. Bake for 38–42 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan on a wire rack for about 30 minutes, then remove it using parchment paper to cool completely.

Step 6: Prepare Milk Mixture

Combine pistachio milk, sweetened condensed milk, lemon zest, and vanilla in a small bowl. Let this mixture infuse for about 20 minutes, then strain through a sieve to remove any zest before transferring it to a pouring vessel.

Step 7: Make Pistachio Paste

Using your food processor again, process some more pistachios until they form a smooth paste resembling nut butter consistency.

Step 8: Beat Buttercream

In a large mixing bowl, beat unsalted butter on high speed until pale and fluffy—this takes around 5 minutes. Add cold cream cheese next; mix on high until fluffy—this should take about 1 minute.

Step 9: Combine Ingredients

Add in your prepared pistachio paste along with additional lemon zest into the butter mixture. Mix on medium-high speed until thoroughly combined. Sift in powdered sugar gradually; mix on low speed until incorporated followed by high speed for another minute until fluffy.

Step 10: Trim Cake Top

Once cooled completely, trim off any domed top off your cake using a sharp knife. Transfer it to a serving plate then poke holes across its surface using either a wooden stick or handle.

Step 11: Soak Cake

Slowly pour over the prepared pistachio milk mixture onto the cake allowing time for absorption into those holes. Spread on a thick layer of creamy lemon pistachio frosting using an offset spatula. Optionally swirl in some lemon curd with the back of a spoon for added decoration!

Step 12: Slice & Serve

Cut into 16 slices, serve immediately—and enjoy every moist bite!

How to Serve Lemon Pistachio Cake

Lemon Pistachio Cake is a delightful dessert that can be enjoyed in various ways. Whether you’re hosting a celebration or enjoying a quiet afternoon treat, here are some serving suggestions to elevate your experience.

Pair with Fresh Fruit

• Berries: Serve with fresh strawberries, blueberries, or raspberries for a burst of flavor.
• Citrus Slices: Add slices of lemon or orange for a refreshing citrus complement.

Add Whipped Cream

• Sweetened Whipped Cream: A dollop of lightly sweetened whipped cream adds creaminess and balances the cake’s flavors.
• Flavored Whipped Cream: Consider infusing your whipped cream with vanilla or almond extract for an extra layer of taste.

Incorporate Ice Cream

• Vanilla Ice Cream: The classic choice that pairs beautifully with the moist cake.
• Pistachio Ice Cream: Enhance the nutty flavor by serving with pistachio ice cream.

Drizzle with Sauce

• Chocolate Sauce: A rich chocolate drizzle can add an unexpected twist to the citrus notes.
• Caramel Sauce: Sweet caramel sauce brings a luxurious touch and harmonizes well with the cake’s flavors.

How to Perfect Lemon Pistachio Cake

To ensure your Lemon Pistachio Cake turns out perfectly every time, consider these helpful tips.

• Bold zesting technique: Use a microplane to get fine lemon zest without the bitter pith, enhancing the cake’s lemony flavor.
• Bold room temperature ingredients: Ensure eggs and buttermilk are at room temperature for better mixing and texture.
• Bold precise measurements: Use a kitchen scale for accurate ingredient measurements, especially for flour and sugar.
• Bold cooling method: Allow the cake to cool completely before frosting to prevent melting and ensure clean layers.
• Bold frosting technique: Spread frosting evenly using an offset spatula for a professional-looking finish.
• Bold storage advice: Store leftovers in an airtight container in the refrigerator to keep it fresh longer.

Best Side Dishes for Lemon Pistachio Cake

While Lemon Pistachio Cake is delightful on its own, pairing it with complementary side dishes can enhance your dessert experience. Here are some great options.

1. Fresh Salad: A light mixed greens salad with vinaigrette adds freshness that balances the richness of the cake.
2. Cheese Platter: Pair with mild cheeses like brie or goat cheese for a savory contrast.
3. Fruit Sorbet: A refreshing fruit sorbet, like raspberry or lemon, cleanses the palate between bites of cake.
4. Coffee or Tea: Serving with a cup of coffee or herbal tea enhances the overall experience through warm flavors.
5. Nuts and Dried Fruits: A small bowl of mixed nuts and dried fruits provides crunch and sweetness as an accompaniment.
6. Yogurt Parfait: Layer yogurt with granola and fruits alongside your cake for a balanced treat.

Common Mistakes to Avoid

When baking your Lemon Pistachio Cake, avoiding common mistakes can make a significant difference in the final result. Here are some pitfalls to watch out for:

• Ignoring Room Temperature Ingredients: Using cold ingredients can lead to a dense cake. Make sure your eggs, butter, and buttermilk are at room temperature before mixing.

• Overmixing the Batter: Overmixing can result in a tough cake. Mix until just combined to keep your Lemon Pistachio Cake light and fluffy.

• Not Measuring Flour Correctly: Too much flour can make the cake dry. Spoon and level your flour for accurate measurement.

• Skipping the Milk Soak: The milk soak adds moisture and flavor. Don’t skip this crucial step for a truly moist cake.

• Underbaking or Overbaking: Keep an eye on your baking time. A toothpick should come out clean when the cake is done; otherwise, adjust accordingly.

Refrigerator Storage

• Store in an airtight container.
• It will last up to 5 days in the refrigerator.
• For best flavor, consume within the first few days.

Freezing Lemon Pistachio Cake

• Wrap slices tightly in plastic wrap.
• Place them in a freezer-safe container or bag.
• It can be frozen for up to 3 months.

Reheating Lemon Pistachio Cake

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through.

• Microwave: Heat individual slices for about 30 seconds on medium power, checking for warmth.

• Stovetop: Place a slice in a skillet over low heat, cover with a lid, and warm for about 5-7 minutes.

Frequently Asked Questions

What makes the Lemon Pistachio Cake so moist?

The combination of buttermilk and sweetened condensed milk creates a rich moisture level that keeps the cake tender and flavorful.

Can I use other nuts instead of pistachios?

Yes! You can easily substitute walnuts or almonds if you prefer different flavors while still maintaining that nutty texture.

How do I prevent my cake from sticking to the pan?

Greasing the pan thoroughly and using parchment paper helps ensure easy release after baking.

Can I use store-bought cream cheese frosting?

Absolutely! While homemade frosting is delightful, using store-bought cream cheese frosting saves time without sacrificing taste.

How long does this Lemon Pistachio Cake last at room temperature?

It can last up to 2 days at room temperature when stored properly in an airtight container.

Final Thoughts

This Lemon Pistachio Cake is not only delicious but also versatile. Its moist texture paired with rich cream cheese frosting makes it perfect for any occasion. You can customize it further by adding different flavors or toppings like fresh berries or chocolate drizzle. Give it a try, and enjoy this delightful treat!