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
- 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)
Instructions
- 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.
- Dry Ingredients Fusion: Whisk flour, baking powder, baking soda, and salt in a medium bowl, creating a uniform dry ingredient foundation for the cake.
- 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.
- 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.
- 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.
- 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.
- 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