Description
This Light and Fluffy Lemon Pistachio Cake is a delightful dessert combining the nutty flavor of pistachios with the fresh brightness of lemon. It features a moist and tender cake base made with ground pistachios, lemon zest, and buttermilk, topped with a smooth and creamy mascarpone lemon frosting. Ideal for gatherings or as an elegant treat, this cake offers a perfect balance of citrus tang and nutty richness.
Ingredients
For the Lemon Pistachio Cake
- ½ cup pistachios, finely ground (70g)
- 1 cup granulated sugar (200g)
- Zest of 2 lemons
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ⅓ cup olive oil (72g)
- 1 ½ teaspoons baking powder
- ½ cup buttermilk, room temperature (120mL)
- 2 tablespoons fresh lemon juice (30mL)
- 1 ¼ cups all-purpose flour (156g)
For the Lemon Mascarpone Frosting
- 4 ounces mascarpone cheese, cold (113g)
- ¾ cup confectioners' sugar (90g)
- ½ teaspoon pure vanilla extract
- ½ cup heavy whipping cream, cold (120mL)
- Zest of 1 lemon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease and line a 9-inch cake round with parchment paper to ensure easy removal of the cake after baking.
- Grind Pistachios: Place ½ cup (70g) of pistachios into a food processor and pulse until they are finely ground, being careful not to over-process and turn them into pistachio butter.
- Mix Sugar, Lemon Zest, and Wet Ingredients: In a medium to large bowl, combine 1 cup (200g) granulated sugar and the zest of 2 lemons. Use clean hands to rub the zest into the sugar, releasing its fragrance. Add ½ teaspoon kosher salt, 2 large room temperature eggs, and ⅓ cup (72g) olive oil. Whisk vigorously for about one minute until the mixture is combined and lightened in color.
- Add Dry Ingredients and Liquids: Fold in the ground pistachios and 1 ½ teaspoons baking powder using a spatula. Then add ½ cup (120mL) buttermilk, 2 tablespoons (30mL) fresh lemon juice, and 1 ¼ cups (156g) all-purpose flour. Gently mix with the spatula until just combined, being careful not to overmix.
- Pour Batter and Bake: Transfer the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool the Cake: Remove the cake from the oven and let it cool completely on a wire rack before applying the frosting to prevent melting.
- Prepare Mascarpone Frosting: Using a hand or stand mixer fitted with a paddle attachment, beat 4 ounces (113g) cold mascarpone, ¾ cup (90g) confectioners' sugar, and ½ teaspoon vanilla extract on medium speed until smooth and creamy.
- Add Whipping Cream and Lemon Zest: Slowly add ½ cup (120mL) cold heavy whipping cream while beating on low speed until combined. Increase to medium speed and continue beating until soft to medium peaks form, about 1-2 minutes. Gently fold in the zest of one lemon using a spatula.
- Frost and Garnish: Spoon the frosting over the cooled cake and spread evenly with an offset spatula or the back of a spoon, creating swirls. Optionally, garnish with extra pistachios for visual appeal and added texture.
Notes
- Ensure all wet ingredients (eggs, buttermilk) are at room temperature for better mixing and texture.
- Do not over-process pistachios to avoid turning them into butter, which affects the cake texture.
- The cake is best served the same day or within 1-2 days stored in the refrigerator due to the fresh frosting.
- You can substitute olive oil with a mild vegetable oil if a less pronounced oil flavor is preferred.
- Make sure the cake is completely cool before frosting to prevent the mascarpone from melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
