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
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)
Instructions
- 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.
- 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.
- Transform butter and sugar into a creamy, aerated mixture using an electric mixer, beating until the texture becomes light and voluminous.
- 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.
- 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.
- 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.
- 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