Lemon Pistachio Cake

Moist and flavorful, the Lemon Pistachio Cake is a delightful treat perfect for any occasion. This cake combines the nutty richness of pistachios with the bright zing of lemon, making it a standout dessert. Whether you’re hosting a party or simply satisfying your sweet tooth, this cake is sure to impress. Its unique milk soak adds an extra layer of moisture and flavor, while the cream cheese frosting brings it all together beautifully.

Why You’ll Love This Recipe

• Flavorful Combination: The blend of lemon and pistachio creates an unforgettable taste experience.
• Moist Texture: Thanks to the milk soak, every bite is incredibly moist and delicious.
• Versatile Occasion: Perfect for birthdays, holidays, or just a cozy afternoon treat.
• Easy to Make: With simple steps, this recipe is approachable even for beginner bakers.
• Beautiful Presentation: The vibrant colors and creamy frosting make it visually appealing.

Tools and Preparation

To create the perfect Lemon Pistachio Cake, certain tools will make your baking experience smoother and more enjoyable.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Food processor
• Measuring cups and spoons
• Baking pan (9×9 inch)
• Parchment paper

Importance of Each Tool

• Stand mixer or hand mixer: Essential for achieving a fluffy butter and sugar mixture, which is key for a light cake texture.
• Food processor: Perfect for grinding pistachios into a fine paste or powder needed for both the cake and frosting.

Ingredients

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

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 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 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 (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.

Step 2: Prepare Pistachios

Process pistachios in a food processor until finely ground. Set aside for later use.

Step 3: Mix Dry Ingredients

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

Set aside this dry mixture.

Step 4: Cream Butter and Sugar

In a large bowl, combine lemon zest and granulated sugar. Use your fingertips to rub them together to maximize flavor extraction. Add softened butter and mix on high speed for about 1-2 minutes until light and fluffy.

Step 5: Combine Wet Ingredients

Add eggs and vanilla to the butter mixture. Mix on medium speed until pale and smooth—this takes about one minute. Gradually add buttermilk followed by the dry ingredients. Mix on low speed until just combined. Fold in the ground pistachios gently.

Step 6: Bake the Cake

Pour batter into your prepared pan. Bake for about 38-42 minutes or until a toothpick inserted in the center comes out clean. Allow cooling in the pan on a wire rack for around 30 minutes before removing it using parchment paper to cool completely.

Step 7: Prepare Milk Soak Mixture

In a small bowl, combine:
– Pistachio milk
– Sweetened condensed milk
– Lemon zest
– Vanilla

Let this mixture infuse for about 20 minutes. Afterward, strain it through a sieve to remove zest.

Step 8: Make Pistachio Paste

Process remaining pistachios in your food processor until they form a smooth paste resembling nut butter consistency.

Step 9: Prepare Cream Cheese Frosting

In another mixing bowl, beat softened butter on high speed until pale and fluffy—around five minutes. Then add cold cream cheese mixing on high speed until fluffy—about one minute. Integrate pistachio paste and lemon zest into this mixture using medium-high speed until combined. Sift powdered sugar into this mix; blend on low speed until incorporated then increase to high speed for one minute until fluffy.

Step 10: Assemble Cake

Trim any domed top from your cooled cake using a sharp knife. Transfer it to a serving plate gently. Poke holes across its surface using a wooden stick or handle.

Step 11: Apply Milk Soak

Slowly pour the prepared pistachio milk mixture over the cake allowing it time to absorb into each hole you created.

Step 12: Frost & Serve

Spread an even layer of lemon pistachio cream cheese frosting on top using an offset spatula. Optionally swirl some lemon curd into your frosting with the back of a spoon for added flair. Cut into sixteen slices before serving!

Enjoy your delightful Lemon Pistachio Cake!

How to Serve Lemon Pistachio Cake

Serving your delicious Lemon Pistachio Cake is just as important as making it. The way you present this cake can elevate its appeal and flavor experience. Here are some creative serving suggestions to enhance your dessert.

Classic with a Twist

• Dust with Powdered Sugar: A light dusting of powdered sugar adds sweetness without overpowering the flavors.
• Pair with Fresh Berries: Raspberries or strawberries offer a tart contrast that complements the lemon perfectly.

Creamy Accents

• Serve with Whipped Cream: A dollop of freshly whipped cream provides a rich, airy texture that pairs wonderfully with the moist cake.
• Add a Scoop of Ice Cream: Vanilla or pistachio ice cream adds a creamy element that enhances the cake’s flavors.

Festive Touches

• Garnish with Lemon Zest: Sprinkle additional lemon zest on top for an eye-catching presentation and added citrus flavor.
• Use Lemon Curd Swirls: Swirling lemon curd into the frosting not only looks beautiful but also intensifies the lemon flavor.

How to Perfect Lemon Pistachio Cake

Creating the perfect Lemon Pistachio Cake requires attention to detail and some helpful tips. Here are ways to ensure your cake turns out flawless every time.

• Use Room Temperature Ingredients: Ensure that butter, eggs, and buttermilk are at room temperature for better mixing and texture.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off to avoid dense cake from too much flour.
• Don’t Overmix Batter: Mix until just combined; overmixing can lead to tough cake texture.
• Let Cool Completely Before Frosting: Allow your cake to cool completely before applying frosting for a smooth finish and better adherence.
• Infuse Flavors Properly: Let the milk mixture infuse for at least 20 minutes for maximum flavor impact in your soak.
• Store Properly: Keep leftovers in an airtight container in the fridge to maintain moisture and freshness.

Best Side Dishes for Lemon Pistachio Cake

Pairing side dishes with your Lemon Pistachio Cake can create a delightful meal experience. Here are some great options to consider when serving this sweet treat.

1. Citrus Salad: A refreshing salad made with oranges, grapefruit, and lime dressing complements the cake’s citrus notes beautifully.
2. Pistachio Crusted Salmon: This savory dish brings out the nutty elements of the cake while balancing its sweetness.
3. Herbed Quinoa Salad: A light quinoa salad tossed with herbs provides a nutritious contrast to the richness of the cake.
4. Honey Roasted Carrots: Sweet honey-roasted carrots add earthy sweetness that pairs well with lemon flavors.
5. Greek Yogurt Parfait: Layer Greek yogurt with granola and berries for a refreshing, creamy side that matches nicely with dessert.
6. Cheese Platter: A selection of cheeses, including tangy goat cheese or creamy brie, offers a savory balance to the sweet cake.

Common Mistakes to Avoid

When making Lemon Pistachio Cake, it’s easy to make a few common mistakes. Avoid these pitfalls for the best results.

• Skipping the room temperature ingredients: Using cold eggs and buttermilk can lead to a dense cake. Always bring these ingredients to room temperature for a light texture.
• Overmixing the batter: Mixing too much after adding flour can create a tough cake. Stir gently until just combined to keep it tender.
• Not measuring accurately: Incorrect measurements can affect your cake’s rise and texture. Use a kitchen scale for precise ingredient amounts whenever possible.
• Ignoring cooling times: Cutting the cake before it cools completely can lead to crumbling. Allow it to cool in the pan for at least 30 minutes before transferring it.
• Using stale nuts: Old or rancid pistachios can ruin the flavor of your cake. Always use fresh nuts for the best taste and aroma.

Refrigerator Storage

• Store leftover Lemon Pistachio Cake in an airtight container.
• It will last for up to 5 days in the refrigerator.
• Keep it away from strong-smelling foods to avoid flavor transfer.

Freezing Lemon Pistachio Cake

• Wrap slices tightly in plastic wrap or aluminum foil.
• You can freeze the cake for up to 3 months.
• For best results, freeze without frosting, then frost after thawing.

Reheating Lemon Pistachio Cake

• Oven: Preheat your oven to 350°F (175°C). Place slices on a baking sheet and warm for about 10 minutes.
• Microwave: Heat individual slices on medium power for about 15-20 seconds until warm.
• Stovetop: Use a skillet over low heat with a lid. Warm each slice for about 2-3 minutes, checking often.

Frequently Asked Questions

Can I use roasted pistachios in my Lemon Pistachio Cake?

Yes, roasted pistachios add extra flavor and crunch. Just ensure they are unsalted for balanced sweetness.

How can I customize my Lemon Pistachio Cake?

You can add lemon zest or juice to enhance the citrus flavor. Incorporating blueberries or raspberries can also provide a lovely contrast.

What is the best way to serve Lemon Pistachio Cake?

Serve chilled with a dollop of whipped cream or alongside fresh fruit for a delightful dessert experience.

Can I make this cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.

How do I know when my Lemon Pistachio Cake is done baking?

Insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s ready!

Final Thoughts

The Lemon Pistachio Cake is a delightful treat that combines nutty flavors with tangy citrus, making it perfect for any occasion. Its moist texture and creamy frosting offer endless possibilities for customization, so don’t hesitate to explore different flavors or toppings. Give this recipe a try, and enjoy every slice!