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Lemon Pistachio Cake with Mascarpone Frosting

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Here’s a delightful recipe for Lemon Pistachio Cake with Mascarpone Frosting. This moist and flavorful cake combines the zesty brightness of lemon with the rich nuttiness of pistachios, all topped with a creamy mascarpone frosting.

Ingredients

Units Scale

For the Cake:

  • 3/4 cup (about 90g) shelled roasted pistachios, plus extra chopped for topping
  • Zest of 2 lemons
  • 1 1/2 cups (180g) cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3/4 teaspoon kosher salt
  • 3 large eggs, at room temperature

For the Mascarpone Frosting:

  • 3/4 cup (170g) mascarpone cheese, softened
  • 3/4 cup (90g) powdered sugar
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon kosher salt

Instructions

  1. Prepare the Oven and Pan:
    • Preheat your oven to 350°F (175°C).
    • Butter an 8×8-inch (20×20 cm) baking pan. Line the bottom with parchment paper and butter the paper as well.
  2. Process Pistachios and Lemon Zest:
    • In a food processor, combine the ¾ cup of pistachios and the zest of 2 lemons. Pulse until finely ground, being careful not to over-process into a paste.
  3. Combine Dry Ingredients:
    • In a medium bowl, whisk together the ground pistachio mixture, cake flour, baking powder, and baking soda. Set aside.
  4. Mix Wet Ingredients:
    • In a small bowl, whisk together the milk, sour cream, and vanilla extract until smooth.
  5. Cream Butter and Sugar:
    • In a large bowl, using an electric mixer on medium speed, cream the softened butter, granulated sugar, and kosher salt until light and fluffy, about 3 minutes.
  6. Add Eggs:
    • Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
  7. Combine Wet and Dry Mixtures:
    • With the mixer on low speed, alternate adding the dry ingredients in three parts and the wet ingredients in two parts, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
  8. Bake the Cake:
    • Pour the batter into the prepared baking pan and smooth the top with a spatula.
    • Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool in the pan for 10-15 minutes, then run a knife around the edges to loosen. Invert the cake onto a wire rack, peel off the parchment paper, and let it cool completely.
  9. Prepare the Mascarpone Frosting:
    • In a medium bowl, combine the softened mascarpone cheese, powdered sugar, heavy cream, lemon zest, lemon juice, and kosher salt.
    • Using an electric mixer on low speed, mix the ingredients until smooth and just combined. Be careful not to overbeat, as mascarpone can curdle if overmixed.
  10. Frost the Cake:
    • Once the cake is completely cooled, spread the mascarpone frosting evenly over the top.
    • Sprinkle the extra chopped pistachios on top for decoration.
  11. Serve:
    • Serve immediately, or refrigerate until ready to serve. If refrigerated, allow the cake to sit at room temperature for 5-10 minutes before serving for the best texture.

Notes

  • This cake is best enjoyed fresh but can be stored in the refrigerator for 2-3 days.
  • Ensure all refrigerated ingredients are at room temperature before beginning to ensure a smooth batter and frosting.

Find it online: https://newsvks.com/lemon-pistachio-cake-with-mascarpone-frosting/