Description
This Zesty Lemon Pistachio Cake is a delightful spring celebration treat featuring finely ground pistachios combined with bright lemon zest for a refreshing flavor profile. Moist and tender, the cake is soaked with a luscious pistachio and sweetened condensed milk mixture, then topped with a creamy lemon pistachio frosting, making it perfect for gatherings and special occasions.
Ingredients
Scale
For the Cake Batter
- 1 cup deshelled pistachios (ground finely)
- 2 cups all-purpose flour (accurately measured)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups granulated white sugar
- 1 tbsp lemon zest (from about 3 large lemons)
- 1/2 cup unsalted butter (softened)
- 3 large eggs (at room temperature)
- 1 tsp vanilla extract
- 1 cup buttermilk (or whole milk with vinegar)
For the Milk Soak
- 1/2 cup pistachio milk (or any milk)
- 1/2 cup sweetened condensed milk
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Frosting
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened) (estimated from creaming butter with sugar and frosting step)
- 1 tbsp ground pistachio paste (made from ground pistachios)
- 1 tbsp lemon zest
- 2 cups powdered sugar
- 1/4 cup lemon curd (optional)
Instructions
- Prepare Oven and 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 and ensure easy cake removal.
- Grind Pistachios: Pulse the deshelled pistachios in a food processor until they become finely ground, creating a pistachio flour for added texture and flavor in the cake.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Sugar and Butter: In a large bowl, rub the lemon zest into the granulated sugar to release citrus oils, then cream this mixture with softened butter until it becomes light and fluffy, creating a smooth batter base.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until the mixture is smooth and well combined, ensuring proper emulsification.
- Alternate Adding Wet and Dry Ingredients: Gradually add the buttermilk and the dry flour mixture alternately to the wet ingredients, mixing gently to maintain a tender crumb. Fold in the ground pistachios carefully to distribute evenly.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the baking pan for 30 minutes to set, then transfer it to a wire rack to cool completely, which prevents sogginess when adding soak and frosting.
- Prepare Milk Soak: In a bowl, combine pistachio milk, sweetened condensed milk, lemon zest, and vanilla extract. Let the mixture sit briefly to infuse, then strain to remove any solids for a smooth soak.
- Make the Frosting: Beat softened butter until fluffy, then add softened cream cheese, pistachio paste (made by further processing some ground pistachios), and lemon zest. Mix well and gradually add powdered sugar until the frosting reaches a light and fluffy consistency. Optionally, fold in lemon curd for added flavor.
- Soak and Frost the Cake: Poke holes all over the completely cooled cake using a skewer or fork. Pour the milk soak evenly over the cake to enhance moisture. Once soaked, spread the lemon pistachio frosting evenly over the top.
- Serve: Cut the cake into 16 equal slices and enjoy this moist, zesty treat perfect for spring celebrations.
Notes
- Use room temperature eggs and softened butter for better mixing and a superior cake texture.
- If you do not have pistachio milk, regular milk or any nut milk will work, but will slightly alter the flavor.
- Make sure the cake is completely cooled before soaking and frosting to prevent melting or sliding of frosting.
- For a more intense lemon flavor, add additional lemon zest to the frosting or drizzle lemon glaze on top.
- Lemon curd is optional but adds a delicious tang and richness to the frosting.
- Store the cake covered in the refrigerator for up to 4 days to keep it moist and fresh.
