Lemon Pistachio Cake Slice (Print-Friendly Version)
Ultra-moist lemon cake with pistachios, a milk soak, and smooth cream cheese frosting.
# List of Ingredients:
→ Lemon Pistachio Cake
01 -
140 g unsalted pistachios, deshelled
02 -
281 g all-purpose flour, spooned and leveled
03 -
1.5 tsp baking powder
04 -
0.25 tsp baking soda
05 -
0.5 tsp fine sea salt
06 -
300 g granulated sugar
07 -
30 g fresh lemon zest (from about 3 large lemons)
08 -
140 g unsalted butter, softened
09 -
3 large eggs, at room temperature
10 -
15 ml pure vanilla extract
11 -
240 ml buttermilk, at room temperature
→ Lemon Pistachio Milk Soak
12 -
120 ml pistachio milk
13 -
150 g sweetened condensed milk
14 -
5 g lemon zest (from about 0.5 large lemon)
15 -
0.5 tsp pure vanilla extract
→ Lemon Pistachio Cream Cheese Frosting
16 -
70 g unsalted pistachios, deshelled
17 -
224 g unsalted butter, softened
18 -
226 g cream cheese, cold
19 -
260 g powdered sugar
20 -
5 g fresh lemon zest (from about 0.5 large lemon)
21 -
Lemon curd, for swirling (optional)
# How to Prepare:
01 -
Preheat oven to 175°C. Grease a 23×23 cm light metal baking tin and line with parchment paper.
02 -
In a food processor, pulse 140 g pistachios until finely ground. Set aside.
03 -
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 -
Rub lemon zest and sugar together in a large bowl with fingertips to extract citrus flavor.
05 -
Add softened butter to the sugar mixture. Beat on high speed for 1–2 minutes until pale and fluffy.
06 -
Add eggs and vanilla, mixing on medium speed until smooth and light in color.
07 -
Alternately add buttermilk and dry ingredients to wet mixture on low speed until just combined. Scrape the bowl as needed.
08 -
Gently fold ground pistachios into the batter.
09 -
Spread batter evenly in prepared tin. Bake for 38–42 minutes, verifying doneness with a toothpick inserted into the center. It should come out clean.
10 -
Cool in the tin on a wire rack for 30 minutes. Use parchment to lift cake out and cool completely on the rack.
11 -
Mix pistachio milk, condensed milk, lemon zest, and vanilla in a bowl. Let sit 20 minutes, then strain through a sieve to remove zest.
12 -
Pulse 70 g pistachios in a food processor until very finely ground, forming a paste.
13 -
In a large mixing bowl, beat softened butter with an electric mixer on high for 5 minutes until pale and fluffy.
14 -
Add cold cream cheese and beat on high for 1 minute until fluffy.
15 -
Add pistachio paste and lemon zest, mixing until fully incorporated.
16 -
Sift powdered sugar in. Mix first on low, then on high for 1 minute until smooth and aerated.
17 -
When cake is cool, trim the top to remove any dome. Place on serving plate and use a wooden stick to poke holes across the surface. Slowly pour the prepared milk soak over the entire cake, allowing it to absorb gradually.
18 -
Spread a thick layer of cream cheese frosting over the cake with an offset spatula. Swirl in lemon curd if desired using the back of a spoon. Slice into 16 portions to serve.
# Additional Information:
01 -
Measure pistachios after deshelling for accuracy. Allow the cake to cool completely before soaking or frosting to maintain the ideal crumb texture.
02 -
For a neater finish, swirl lemon curd into the frosting just before serving.