Lemon Pistachio Cake with Mascarpone Frosting

This Lemon Pistachio Cake is the perfect springtime dessert! Bursting with bright citrus flavor and earthy nuttiness, this cake is topped with simple yet incredible lemon mascarpone frosting. This recipe will yield 12 servings.

I love a one layer cake.

Although I’ve made plenty of 2 and 3 layer cakes, I love the simplicity of a single layer cake. For one, there’s less pans to wash and it’s easier to frost and cut into pieces. And because this cake combines two of my favorite things, lemon and pistachio – it’s definitely one of my top favorite cakes.

In this recipe, pistachios blend with lemon zest in a food processor before mixing with the dry ingredients. A vanilla and sour cream mixture is combined and added to that, which gives the cake som subtle tang. The cakes texture isn’t similar to a traditional cake, it’s moist but with a similar texture to banana bread. Personally, I loved it! And the lemon mascarpone frosting is *chefs kiss*.

I think you’re going to love this just as much as I do!

To Make This Lemon Pistachio Cake You Will Need:

for the cake:

• shelled pistachios – Make sure the pistachios are unsalted.
• lemon zest – Adds bright lemon flavor to the cake.
• unbleached all-purpose flour – The base for the cake batter, giving the cake structure.
• baking powder – Will create lightness in the batter, which makes it rise.
• baking soda – Creates a gas while baking which helps the cake rise.
• fine salt – Use sea salt or pink himalayan.
• whole milk – Adds moisture to the cake.
• sour cream (full fat) – Gives the cake subtle tanginess and lends richness.
• vanilla bean paste – Adds warmth and enhances all of the other flavors in this recipe. Or use vanilla extract.
• granulated sugar (white) – For sweetening and flavor.
• unsalted butter – Lends richness and flavor.

for the frosting:

• powdered sugar – Will sweeten and thicken the frosting.
• mascarpone cheese – Set out to soften to room temperature.
• lemon zest – Adds brightness and natural lemony flavor.
• fine salt – Enhances the flavors in the frosting.
• heavy cream – Adds richness and flavor while helping achieve perfect consistency.
• lemon extract – Lends additional lemon flavor.

Preheat your oven to 350°F (or 180°).

Spray an 8×8 metal square baking pan, line with parchment paper and set off to the side.

Make The Cake:

In a mini food processor, add 3/4 cup unsalted pistachios and the zest from 2 (3 if small) lemons – about a generous tablespoon.

Secure the lid and pulse until finely ground.

Add the finely ground lemon pistachios to a mixing bowl along with 1-2/3 cups unbleached all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 3/4 teaspoon fine salt.

Use a whisk to stir until combined. Set off to the side.

In a liquid measuring cup, measure in 1/3 cup whole milk, 1/4 cup full fat sour cream and 1 teaspoon vanilla bean paste (or vanilla extract).

Stir or whisk to combine and set off to the side.

In the bowl of your stand mixer, measure and add in 1 cup granulated sugar and 1 stick (1/2 cup) unsalted butter. Mix on medium speed for about 3 minutes until light and creamy.

Then on medium-low speed, add 1 egg in at a time, mixing well after each one.

Scrape down the sides and bottom of the bowl as you go.

Next, add in 1/3 of the dry ingredients and mix until just combined.

Then add in half of the wet ingredients. Alternate adding in another third of the dry ingredients, mix until just combined. Pour in the last of the wet ingredients and mix.

Lastly add in the remaining dry ingredients and mix until incorporated.

This cake batter not only smells incredible but is gorgeous as well!

Spoon the cake batter into your prepared pan.

Use an offset spatula to spread the batter evenly.

Bake on the middle rack of your preheated oven for 35 to 45 minutes or until a tester comes back clean with a few crumbs attached.

Allow the cake to cool for 10 minutes in the pan before removing (using the parchment paper) and transferring to a wire rack to finish cooling.

Make The Mascarpone Frosting:

In a medium to large mixing bowl, sift in 3/4 cup powdered sugar. To that, add 6 ounces room temperature mascarpone cheese, the zest of 1 small lemon, 1/8 teaspoon sea salt, 1 tablespoon heavy cream and 1/2 teaspoon lemon extract.

Using a hand mixer, mix on medium to medium-low speed until combined. Do not over mix, as it can separate/curdle.

Once the cake has cooled, add the frosting on top and spread evenly with an offset spatula.

Sprinkle with extra chopped pistachios.

Slice and serve.

A stunning yet simple cake perfect for spring!

HOW TO STORE LEMON PISTACHIO CAKE:

I insert a few toothpicks into the cake and drape plastic wrap over top and around the plate/pan. Or cut into pieces and store in an container with a tight fitting lid. Keep stored in the refrigerator.

HOW LONG WILL LEMON PISTACHIO CAKE LAST?

If stored properly the cake will last up to 6 days.

CAN YOU FREEZE LEMON PISTACHIO CAKE?

Yes! I would prepare the cake as directed (without the frosting). Wrap in plastic and foil and then slip into a freezer-safe, resealable bag. Freeze for up to 2 months. Thaw overnight in the fridge and when ready to serve, prepare and frost the cake.

Enjoy! And if you give this Lemon Pistachio Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This cake was adapted from Indi’s recipe at WithSpice.com.