Lemon Pistachio Cake
I made this dessert for Mother’s Day last weekend and it was a big hit. The cake is not overly sweet but is full of flavor and pairs well with the light, tangy mascarpone frosting. Sans frosting, it would serve as a nice sweetbread for breakfast or brunch. But, if you’ve never had mascarpone frosting, it is a magical delicacy you don’t want to miss out on. Enjoy!
Lemon Pistachio Cake
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¾ cup shelled roasted salted pistachios, plus more for topping
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Zest of 2 lemons
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1 ½ cup cake flour
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1 tsp baking powder
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¼ tsp baking soda
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1 stick salted butter, room temp
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1 cup sugar
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¾ tsp salt
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3 eggs
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¼ cup whole greek yogurt
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1 tsp vanilla extract
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1 tsp almond extract
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⅓ cup heavy whipping cream
Mascarpone Frosting
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12 oz mascarpone cheese, room temperature
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½ cup powdered sugar
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2 tbsp heavy whipping cream
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2 tsp lemon zest
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1 tsp lemon juice
Directions:
1. Preheat the oven to 350 degrees fahrenheit.
2. Place pistachios in a food processor or blender until finely ground. Do not grind them so long they become pistachio butter. Pour into a bowl with lemon zest, flour, baking soda, baking powder, combine and set aside.
3. Whisk to combine yogurt, heavy cream, vanilla and almond extracts in a separate bowl and set aside.
4. Beat butter, sugar and salt until well combined. Add eggs one at a time until uniform.
5. Beginning with the bowl of dry ingredients, alternate adding dry ingredients and wet ingredients to the butter mixture until all is combined.
6. Pour batter into a greased cake pan and bake for 30-40 mins, or until a toothpick inserted into the center of the cake comes out dry.
7. Frost the cake and top with crushed pistachios.
For the frosting:
1. Combine all ingredients into a bowl. Beat with a hand mixer until smooth. Be careful not to over mix as the frosting can curdle very quickly.
