Lemon Pistachio Cake with Mascarpone Frosting

This Lemon Pistachio Cake with Mascarpone Frosting is a delightful dessert bursting with fresh citrus flavor and the nutty richness of pistachios. Topped with a creamy mascarpone frosting, this cake is perfect for celebrations, afternoon tea, or simply indulging in a sweet treat. The balance of flavors and textures makes this cake a standout on any dessert table.

Why You’ll Love This Recipe

• Balanced flavors: The tangy lemon pairs beautifully with the rich mascarpone and nutty pistachios.
• Versatile: Ideal for special occasions or everyday enjoyment.
• Moist texture: The combination of pistachios and yogurt keeps the cake irresistibly moist.
• Simple yet elegant: An impressive cake that doesn’t require advanced baking skills.
• Customizable: Add your own twist with optional toppings or mix-ins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Lemon zest
• Unsalted butter
• Eggs
• Plain yogurt or sour cream
• Fresh lemon juice
• Finely chopped pistachios
• Mascarpone cheese
• Powdered sugar
• Vanilla extract

Directions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a large mixing bowl, cream the butter, sugar, and lemon zest until light and fluffy.
4. Incorporate the eggs: Beat in the eggs, one at a time, ensuring each is fully combined before adding the next.
5. Add wet and dry ingredients: Alternate adding the dry ingredients and yogurt to the butter mixture, beginning and ending with the dry ingredients. Fold in the lemon juice and chopped pistachios.
6. Bake the cake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
7. Prepare the frosting: In a bowl, beat the mascarpone, powdered sugar, and vanilla extract until smooth and creamy.
8. Assemble the cake: Spread the mascarpone frosting over the cooled cake. Garnish with additional chopped pistachios and lemon zest if desired.

Servings and Timing

• Servings: 8–10
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Variations

• Citrus twist: Substitute lime or orange for lemon for a unique flavor profile.
• Nut options: Use almonds or walnuts in place of pistachios.
• Layered cake: Double the recipe to create a layered version with frosting between the layers.
• Gluten-free: Swap out the all-purpose flour for a gluten-free baking mix.
• Dairy-free frosting: Use a plant-based cream cheese instead of mascarpone.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Reheating: This cake is best served cold or at room temperature. If you prefer it warm, microwave individual slices for 10–15 seconds.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it covered in the refrigerator. Add the frosting just before serving.

Can I use cream cheese instead of mascarpone?

Yes, cream cheese works as a substitute, but it will have a tangier flavor.

What type of pistachios should I use?

Use unsalted, shelled pistachios for the best flavor and texture.

Can I make this cake gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour.

How do I avoid overmixing the batter?

Mix until just combined after adding the dry ingredients to prevent a dense texture.

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt is a great alternative and adds extra creaminess.

What is the best way to zest a lemon?

Use a microplane or fine grater to zest only the yellow part of the lemon, avoiding the bitter white pith.

Can I add poppy seeds to this cake?

Yes, poppy seeds pair well with the lemon flavor and can be mixed into the batter.

Can I make cupcakes with this recipe?

Definitely! Divide the batter into a muffin tin and bake for 18–22 minutes at 350°F (175°C).

How can I make the frosting sweeter?

Adjust the sweetness by adding more powdered sugar to the mascarpone mixture.

Conclusion

This Lemon Pistachio Cake with Mascarpone Frosting is a delightful treat that combines refreshing citrus, nutty pistachios, and creamy frosting in one delectable dessert. Whether served at a party or enjoyed at home, it’s sure to impress with its flavor and presentation. Try it today and experience the perfect balance of sweetness and zest!

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