VNiceFood

Irresistible Lemon Pistachio Cake with Mascarpone Frosting – Perfect for Spring Gatherings

Irresistible Lemon Pistachio Cake with Mascarpone Frosting – Perfect for Spring Gatherings
Prep
20 min
Cook
30 min
Total
50 min
Serves
16
Calories
272 kcal
Carbs
30.00 g

Ingredients

  • 3/4 cupshelled roasted pistachios (plus extra for topping)
  • 2 pieceslemons (zest from)
  • 1 1/2 cupcake flour
  • 1 tspbaking powder
  • 1/4 tspbaking soda
  • 1 stickunsalted butter (at room temperature)
  • 1 cupsugar
  • 3/4 tspkosher salt
  • 3 pieceseggs
  • 1/4 cupfull-fat sour cream
  • 1 tspvanilla extract
  • 1/3 cupwhole milk
  • 6 ozmascarpone cheese (at room temperature)
  • 3/4 cuppowdered sugar
  • 1 tbspheavy whipping cream
  • 1 tspfinely grated lemon zest
  • 1 tspfresh lemon juice
  • 1/8 tspkosher salt

Instructions

  1. 1

    Preheat the oven to 350°F. Butter an 8x8-inch baking pan, line the bottom with parchment paper and butter the paper.

  2. 2

    In a food processor, combine the pistachios and lemon zest, and pulse until finely ground. Transfer to a bowl and mix with flour, baking powder, and baking soda. Whisk to combine, and set aside.

  3. 3

    In another small bowl, whisk together the sour cream, vanilla, and milk, then set aside.

  4. 4

    In the bowl of a stand mixer with a paddle attachment, cream the butter, sugar, and salt at medium speed until light and fluffy, about 3 minutes.

  5. 5

    Add the eggs one at a time, ensuring each is fully incorporated. Scrape the sides and bottom of the bowl as necessary.

  6. 6

    With the mixer on low, alternate between adding the dry ingredients and the wet ingredients, starting and finishing with the dry ingredients.

  7. 7

    Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

  8. 8

    Allow to cool in the pan for about 10 minutes. Carefully turn the cake out onto a work surface, remove the parchment, then invert onto a wire rack to cool completely.

  9. 9

    Spread the frosting on top, sprinkle with chopped pistachios, and serve at room temperature.

  10. 10

    In a medium bowl, combine all frosting ingredients. Mix with a hand mixer until smooth, being careful not to overmix as the frosting may curdle.