Zesty Lemon Pistachio Cake with Mascarpone Frosting Recipe

Whisking together a delightful lemon pistachio cake opens up a world of culinary magic.

Nutty pistachios blend beautifully with bright citrus notes in this irresistible dessert.

Mascarpone frosting adds a luxurious, creamy dimension that makes every bite extraordinary.

Mediterranean flavors dance across your palate with each delicate slice.

Unexpected combinations create something truly memorable for special occasions.

Simple ingredients turn into an elegant masterpiece that will impress you and your guests.

This cake promises to become your new favorite sweet indulgence.

FAQs on Lemon Pistachio Cake and Frosting

• What makes pistachios a good addition to this cake?

Pistachios add a delightful nutty crunch and rich, buttery flavor that complements the tangy lemon, creating a more complex and interesting taste profile in the cake.

• Is this cake suitable for people with dietary restrictions?

The recipe contains dairy and eggs, so it’s not vegan or dairy-free. However, you could potentially modify it with alternative ingredients like plant-based yogurt and egg substitutes.

• How do I know when the cake is perfectly baked?

Insert a toothpick into the center of the cake- if it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy when touched.

• Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, as it provides brighter, more vibrant citrus notes compared to bottled juice. Fresh zest also enhances the lemon taste significantly.

Why Lemon Pistachio Cake with Mascarpone Frosting Stands Out

• Simple lemon pistachio cake that brings sunshine to your kitchen in less than an hour.
• Perfect for gatherings where everyone loves a tangy, nutty treat that looks impressive but requires minimal baking skills.
• Suitable for birthdays, brunches, or afternoon tea with its elegant mascarpone frosting and gourmet pistachio twist.
• Uses basic pantry ingredients, minimal mixing steps, and requires just one cake pan- making it stress-free for home bakers of all levels.

Ingredients for This Dreamy Lemon Pistachio Cake

• All-Purpose Flour: Essential for the cake's structure and tender crumb, choose unbleached flour for best results.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and airy.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Provides richness and moisture, best when softened at room temperature.
• Sugar: Adds sweetness and helps create a tender cake texture.
• Eggs: Bind ingredients and add structure to the cake.
• Greek Yogurt: Adds moisture and tanginess, creates a soft cake texture.
• Milk: Helps create a smooth batter and adds tenderness.

• Lemon Juice, Lemon Zest: Brings bright, citrusy flavor and aromatic quality to the cake.
• Pistachios: Adds nutty crunch and distinctive green color, use unsalted and freshly chopped.

• Mascarpone Cheese: Creamy Italian cheese that creates a smooth, rich frosting.

How to Bake Lemon Pistachio Cake Step-by-Step

Step 1: Warm Up the Oven

Crank your oven to 350F (175C). Grab a 9-inch round cake pan and give it a generous coating of grease, then dust with flour or line with parchment paper for easy release.

Step 2: Create Dry Foundation

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Whisk these ingredients until perfectly blended and set aside.

Step 3: Whip Butter and Sugar

Using an electric mixer, cream softened butter and sugar together until the mixture becomes wonderfully light, fluffy, and pale.

Step 4: Introduce Moisture Makers

• Greek yogurt
• Milk
• Lemon juice
• Lemon zest

Mix until everything looks smooth and harmonious.

Step 5: Marry Ingredients

Slowly fold dry ingredients into wet ingredients, stirring gently until just combined. Sprinkle chopped pistachios into the batter, distributing evenly.

Step 6: Bake to Perfection

Transfer batter into prepared pan, smoothing the top with a spatula. Slide into preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick- it should come out clean. Let cake cool completely on a wire rack.

Tips for a Smooth Frosting and Soft Cake

• Toast Pistachios for Enhanced Flavor: Lightly toast chopped pistachios in a dry skillet before folding into the batter to intensify their nutty taste and provide a deeper, more complex flavor profile.
• Zest Lemons Carefully: Use only the bright yellow outer layer of the lemon peel, avoiding the bitter white pith underneath to ensure a pure, clean citrus flavor in your cake.
• Room Temperature Ingredients Matter: Allow butter, eggs, and yogurt to sit at room temperature for about 30 minutes before mixing to create a smoother, more evenly textured cake batter.
• Check Cake Doneness Precisely: Insert a toothpick at a 45-degree angle into the cake's center; it should come out with just a few moist crumbs, indicating perfect baking without overdrying.
• Frost When Completely Cool: Wait until the cake has reached room temperature before applying mascarpone frosting to prevent melting and ensure a smooth, stable decorative layer.

Storing Lemon Pistachio Cake Without Drying Out

• Store leftover cake covered in an airtight container for up to 5 days. Keep the cake in the refrigerator to maintain its freshness and prevent frosting from melting.
• Wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe container. Frozen cake can last up to 3 months without losing quality.
• Remove frozen cake from the freezer and let it sit at room temperature for 2-3 hours. Avoid microwaving to prevent drying out the delicate texture.
• Before serving chilled cake, let it sit at room temperature for 15-20 minutes to soften the mascarpone frosting and restore the cake's optimal texture.

What Tastes Great with This Pistachio Cake

• Serve with chamomile or lavender tea to complement the cake's bright citrus notes and nutty undertones, creating a soothing and refreshing flavor experience.
• Match the cake with a chilled glass of Moscato d'Asti or late harvest Riesling, whose subtle sweetness and gentle acidity will enhance the cake's delicate lemon and pistachio flavors.
• Pair with a smooth cappuccino or latte, letting the rich, velvety mascarpone frosting harmonize with the warm coffee's depth and creating a luxurious dessert moment.
• Accompany the cake with a small scoop of lemon or orange sorbet, adding a cool, palate-cleansing element that amplifies the cake's zesty character and provides a light, refreshing finish.

Flavor Variations for Lemon Pistachio Cake

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture and binding.
• Vegan Adaptation: Swap butter with coconut oil, use flax eggs instead of regular eggs, replace Greek yogurt with coconut yogurt, and use plant-based milk.
• Almond Orange Variation: Substitute pistachios with chopped almonds, replace lemon juice and zest with orange juice and zest for a different citrus profile.
• Low-Sugar Option: Use monk fruit sweetener or stevia in place of regular sugar, and reduce overall sugar content while maintaining cake's moisture with applesauce.

Lemon Pistachio Cake With Mascarpone Frosting Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 28 reviews

• Total Time: 55 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Silky lemon pistachio cake with mascarpone frosting whispers Mediterranean elegance on a plate. Nutty pistachios and zesty lemon dance together, promising a delightful dessert experience you’ll savor with each refined bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 ¾ cups (220 grams) all-purpose flour
• ½ cup (115 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• ½ cup (120 milliliters) whole milk
• ½ cup (120 milliliters) Greek yogurt (or sour cream)

Lemon and Pistachio Components:

• ¼ cup (60 milliliters) fresh lemon juice
• Zest of 2 lemons
• ½ cup (60 grams) finely chopped pistachios (unsalted, shelled)

Raising and Seasoning Agents:

• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Mascarpone Frosting Ingredients:

• 8 ounces (225 grams) mascarpone cheese, chilled
• ½ cup (120 milliliters) heavy cream, chilled
• ½ cup (60 grams) powdered sugar
• 1 teaspoon vanilla extract

Garnish:

• ¼ cup (30 grams) chopped pistachios
• Zest of 1 lemon (optional)
• Lemon slices or curls (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and preparing a 9-inch round cake pan with a light coating of grease and flour or parchment paper lining.
2. Create a dry ingredient blend by whisking flour, baking powder, baking soda, and salt together in a medium mixing bowl, then set aside for later incorporation.
3. Transform butter and sugar into a creamy, aerated mixture using an electric mixer, beating until the texture becomes light and voluminous.
4. Introduce eggs individually to the butter mixture, ensuring thorough integration after each addition. Then incorporate Greek yogurt, milk, lemon juice, and lemon zest, mixing until a uniform consistency develops.
5. Gently fold the reserved dry ingredient mixture into the wet ingredients, stirring with minimal agitation to maintain the batter’s delicate structure. Carefully integrate chopped pistachios throughout the batter.
6. Transfer the prepared batter into the readied cake pan, smoothing the surface to create an even layer. Position in the preheated oven and bake for 30-35 minutes, monitoring until a inserted toothpick emerges clean.
7. Remove the cake from the oven and allow complete cooling on a wire rack, ensuring the texture sets properly before further preparation.

Notes

• Measure ingredients precisely for consistent texture and rise, as baking demands accuracy.
• Use room temperature eggs and butter to create smoother, more evenly incorporated batter.
• Toast pistachios lightly before chopping to enhance their nutty flavor and add extra crunch to the cake.
• Replace Greek yogurt with dairy-free alternatives like coconut yogurt for a vegan version, ensuring similar moisture and tanginess.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 50 mg