Zesty Lemon Pistachio Cake with Mascarpone Frosting Recipe

Zesty lemons dance with rich pistachio in this irresistible mascarpone frosting cake that promises pure delight.

Nutty pistachios add a surprising crunch to every tender slice.

The delicate balance of citrus and creamy frosting creates a symphony of flavors that will leave you wanting more.

Each bite tells a story of culinary passion and careful crafting.

Smooth mascarpone blankets the cake with luxurious softness, complementing the bright lemon notes.

Elegant yet approachable, this dessert transforms an ordinary moment into something extraordinary.

Step into a world of delectable indulgence that celebrates simple ingredients with remarkable results.

What Goes In for Lemon Pistachio Cake with Mascarpone Frosting

• All-Purpose Flour: Provides the structural foundation for the cake's tender crumb and ensures a smooth, consistent texture.
• Baking Powder: Helps the cake rise and creates a light, airy structure that makes each bite delightfully soft.
• Baking Soda: Neutralizes acidic ingredients like lemon juice and contributes to the cake's overall leavening.
• Salt: Enhances the other flavors and balances the sweetness of the cake.

• Butter: Brings rich, creamy flavor and helps create a moist, tender cake texture.
• Sugar: Sweetens the cake and helps create a golden, caramelized exterior.
• Eggs: Bind ingredients together and provide structure and richness to the cake.
• Greek Yogurt: Adds moisture, tanginess, and helps create a tender crumb.
• Milk: Contributes to the cake's moisture and helps blend ingredients smoothly.
• Lemon Juice: Adds bright, citrusy flavor and helps activate the baking soda.
• Lemon Zest: Intensifies the lemon flavor with natural citrus oils.

• Pistachios: Adds delightful crunch, nutty flavor, and visual interest to the cake.

What to Grab for Lemon Pistachio Cake with Mascarpone Frosting

• Electric Mixer: Essential for creaming butter and sugar, beating eggs, and ensuring smooth batter consistency.
• Large Mixing Bowls: Perfect for combining wet and dry ingredients with plenty of room to mix.
• 9-inch Round Cake Pan: Ideal size for creating a beautiful, evenly baked cake.
• Whisk: Great for blending dry ingredients and preventing lumps.
• Toothpick: Crucial for checking cake doneness by testing the center.
• Wire Rack: Helps cake cool evenly and prevents soggy bottom.
• Grater or Zester: Needed for creating fresh lemon zest.
• Measuring Cups and Spoons: Ensure accurate ingredient measurements.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 350 kcal

Servings: 8

Making It Happen for Lemon Pistachio Cake with Mascarpone Frosting

• Warm Up the Oven

Crank your oven to a toasty 350F. Get your cake pan ready by giving it a quick butter massage and dusting of flour.

• Create the Dry Base

Whisk together your flour blend, making sure everything is well-blended and free of lumps.

• Whip Up the Creamy Foundation

Grab your mixer and transform butter and sugar into a fluffy cloud of deliciousness.

• Build the Liquid Layer

Drop in eggs one by one, then swirl in yogurt, milk, and zesty lemon goodness. Mix until everything looks smooth and happy.

• Marry the Ingredients

Gently fold dry ingredients into the wet mixture. Sprinkle in crunchy pistachios for a delightful surprise.

• Bake to Perfection

Pour your silky batter into the prepared pan. Slide into the oven and let magic happen for 30-35 minutes. Check with a toothpick – when it comes out clean, you’re done! Let the cake cool completely before diving in.

Twists and Techniques for Lemon Pistachio Cake with Mascarpone Frosting

• Make-Ahead Magic: Prepare cake layers a day ahead and store wrapped in plastic at room temperature, saving precious time before serving.
• Gluten-Free Option: Swap regular flour with a high-quality gluten-free blend to accommodate wheat-sensitive guests without sacrificing texture or flavor.
• Nutty Alternatives: Replace pistachios with almonds or walnuts if desired, maintaining the delightful crunch and complementary flavor profile.
• Frosting Flexibility: For a lighter version, reduce mascarpone and blend with whipped cream to create a less dense, more airy topping that keeps the cake feeling fresh and elegant.
• Storage Savvy: Store finished cake in an airtight container in the refrigerator for up to 4 days, allowing flavors to meld and develop a richer taste with each passing day.

How to Serve It for Lemon Pistachio Cake with Mascarpone Frosting

• Sunshine Slice Companions: Pair each heavenly slice with a chilled glass of sparkling prosecco or crisp white wine to enhance the cake's bright lemon notes.
• Creamy Dream Topping: Sprinkle extra chopped pistachios and fresh lemon zest over the mascarpone frosting for added texture and visual appeal.
• Dessert Plate Dance: Serve alongside fresh berries or a small scoop of lavender-infused vanilla ice cream to complement the cake's tangy and nutty profile.
• Afternoon Tea Star: Present the cake on a beautiful ceramic plate during a mid-afternoon gathering, making it the centerpiece of your elegant dessert spread.

Storing Suggestions for Lemon Pistachio Cake with Mascarpone Frosting

• Smart Cake Storage: Keep the cake in an airtight container at room temperature for 2-3 days, protecting its moisture and delicate texture.
• Refrigeration Strategy: Wrap the cake tightly with plastic wrap and store in the refrigerator for up to 5 days, ensuring freshness and preventing flavor loss.
• Freezer-Friendly Approach: Slice the cake before freezing, place individual portions in freezer-safe bags, and store for 2-3 months. Thaw overnight in the refrigerator for best results.
• Frosting Care Technique: Add mascarpone frosting just before serving to maintain its creamy consistency and prevent potential separation or weeping.

Tangy Lemon Pistachio Cake With Mascarpone Frosting Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 27 reviews

• Total Time: 55 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

Silky lemon pistachio cake with mascarpone frosting brings Mediterranean sunshine to dessert tables. Nutty pistachios and tangy lemon create a delightful balance you’ll savor with each elegant slice.

---

Ingredients

Scale 1x2x3x

• 1 ¾ cups (220 g) all-purpose flour
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• ½ cup (120 ml) whole milk
• ½ cup (120 ml) Greek yogurt (or sour cream)
• ¼ cup (60 ml) fresh lemon juice
• Zest of 2 lemons
• ½ cup (60 g) finely chopped pistachios (unsalted, shelled)
• 1 ½ tsps baking powder
• ½ tsp baking soda
• ½ tsp salt
• 8 oz (225 g) mascarpone cheese, chilled
• ½ cup (120 ml) heavy cream, chilled
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract
• ¼ cup (30 g) chopped pistachios
• Zest of 1 lemon (optional)
• Lemon slices or curls (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Preheat the oven to 350F (175C) and prepare a 9-inch round cake pan with non-stick spray or parchment paper, ensuring smooth cake release.
2. Dry Ingredients Fusion: Whisk flour, baking powder, baking soda, and salt in a medium bowl, creating a uniform dry ingredient foundation for the cake.
3. Creaming Process: Using an electric mixer, blend butter and sugar until the mixture becomes light, fluffy, and pale, creating a smooth base for the cake’s structure.
4. Liquid Integration: Add eggs one at a time, then incorporate Greek yogurt, milk, lemon juice, and lemon zest, mixing until the batter achieves a silky, consistent texture.
5. Batter Assembly: Delicately fold the dry ingredient mixture into the wet ingredients, maintaining the batter’s airiness. Gently fold in chopped pistachios, distributing them evenly throughout the mixture.
6. Baking Transformation: Pour the batter into the prepared pan, smoothing the surface. Bake for 30-35 minutes, rotating midway through, until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
7. Cooling and Finishing: Remove the cake from the oven and let it cool completely on a wire rack, allowing the texture to set and develop full flavor complexity before frosting with mascarpone cream.

Notes

• Gentle Folding Technique: Mix dry ingredients into wet mixture with light, minimal strokes to preserve the cake’s delicate, airy texture and prevent dense, tough results.
• Temperature Precision: Keep oven at exact 350F (175C) to ensure even baking and prevent over-browning or undercooking of the delicate lemon pistachio cake.
• Moisture Balance: Use room temperature Greek yogurt and milk to create smoother batter integration and maintain optimal cake moisture and tenderness.
• Nut Distribution Strategy: Chop pistachios finely and toss lightly in a bit of flour before adding to batter to prevent sinking and ensure even nut spread throughout the cake.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 9
• Calories: 360
• Sugar: 27 g
• Sodium: 160 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg