Description
Super soft Lemon Pistachio Cake made with fresh lemon zest, ground pistachios and extra-virgin olive oil and then covered in a simple lemon cream cheese frosting. A delightful cake perfect for any occasion!
Ingredients
Lemon Pistachio Cake
- 1 Cup (120g) Shelled Pistachios (raw or roasted)
- 2 Cups (240g) All-Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Fine Salt
- 1 1/4 Cups (250g) White Granulated Sugar
- 2 Tbsp Finely Grated Lemon Zest (about 3 Lemons)
- 3/4 Cup (150g) Olive Oil (light or extra-virgin)
- 3 Whole Large Eggs, room temp
- 3/4 Cup (170g) Low-Fat Buttermilk, room temp
Lemon Cream Cheese Frosting
- 8 Oz (227g) Brick Full-Fat Cream Cheese, room temp
- 1/2 Cup (113g) Unsalted Butter, room temp
- Zest of 1 to 2 Lemons
- 1/2 Tsp Salt (omit if using salted butter)
- 4 to 4 1/2 Cups (454 g to 567 g) Powdered Sugar
Instructions
- Prep Cake Strips - If using cake strips, soak them in a large bowl of water and set aside.
- Preheat Oven & Prep Pan - Position a rack in the center of the oven and preheat it 350ºF (180ºC). Prep 2 round, 8-inch (20 cm) cake pans by greasing and lining the bottoms with parchment paper.
- Grind Pistachios - Finely pulse pistachios in a food processor fitted with an “S” blade. Do not over pulse, as it can turn into a paste.
- Combine Dry Ingredients - In a small bowl, whisk together all-purpose flour, baking powder and salt.
- Combine Sugar & Zest - In a large mixing bowl, combine white sugar and finely grated zest of 2 to 3 lemons. Use your fingers to rub the mixture together until it becomes fragrant and fully mixed.
- Combine Wet Ingredients - Add the eggs and using a hand mixer, whisk on medium speed for about 2 minutes. Next, with the mixer on medium-low speed, slowly drizzle in the olive oil and mix until combined. Scrape down the sides and bottom of the bowl as needed.
- Alternate Wet & Dry Ingredients - Sift in half of the flour mixture and mix on the lowest speed until nearly combined. Then add all of the buttermilk and mix on low until it comes together. Finally, sift in the rest of the dry ingredients and mix until just combined. Scrape down the bowl ensuring all the flour is fully incorporated. Do not over mix.
- Gently fold in the ground pistachios just until combined.
- Evenly distribute the cake batter into your prepared cake pans. If you are using cake strips, wring out the water and fit them around the cake pans.
- Bake - Bake for 25 to 28 minutes or until an inserted toothpick in the middle of the cake comes out clean. Allow to cool in the pans for 10 minutes before inverting on a wire rack to cool completely.
- Make Lemon Cream Cheese Frosting - Beat together cream cheese, butter, lemon zest and salt until smooth. Then gradually whisk in powdered sugar until you reach your desired consistency. If you'd like a thicker frosting, add more powdered sugar. If you need to thin it out, you can add a bit of heavy cream, sour cream or sour cream.
- Frost Cake - Once cake layers are cooled and if needed, use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. Place one cake layer on a cake stand or serving plate and apply an even layer of frosting.
- Apply Crumb Coat - Top with the other cake layer, upside down and spread a thin layer of frosting on the top and around the sides of the cake. Run a cake comb or bench scraper around the sides and top of the cake to smooth out the crumb coat. Chill uncovered in the refrigerator for 20 to 30 minutes for the crumb coat to set up.
- Decorate & Serve - Remove cake from the fridge and spread another layer of frosting all over the top and sides. Garnish with chopped pistachios and fresh flowers if you'd like. Serve and enjoy!
Notes
Storage - Store leftovers in an airtight container in the fridge and enjoy for up to 4 days. Allow to come to room temperature before serving.
- Prep Time: 1 Hour
- Cook Time: 25 to 28 Minutes