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lemon pistachio cake with mascarpone frosting

Lemon Pistachio Cake with Mascarpone Frosting Bliss

This lemon pistachio cake with mascarpone frosting is a refreshing springtime dessert that's easy to make and perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.75 cups Cake Flour Can substitute with 1 ¾ cups all-purpose flour + ¼ cup cornstarch
  • 1 cup Pistachios Salted is optional
  • 1.5 cups Granulated Sugar
  • 1 tbsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 cups Butter Softened
  • 3 large Eggs
  • 0.5 cups Sour Cream May substitute with buttermilk
  • 1 tsp Vanilla Extract
  • 0.5 cups Milk
  • 0.5 tsp Salt
For the Mascarpone Frosting
  • 8 oz Mascarpone Cheese Can substitute with cream cheese
  • 1.5 cups Powdered Sugar
  • 2 tbsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 1 cup Heavy Cream

Equipment

  • stand mixer
  • food processor
  • 8x8-inch baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Generously butter an 8x8-inch baking pan and line the bottom with parchment paper.
  2. In a food processor, pulse together the pistachios and lemon zest until finely ground. In a separate bowl, whisk together the cake flour, baking powder, and baking soda.
  3. In another bowl, whisk together the sour cream, milk, and vanilla extract until smooth.
  4. Using a stand mixer, beat the softened butter, granulated sugar, and salt together until light and fluffy, about 3 minutes.
  5. Add the eggs one at a time to the butter mixture, mixing well after each addition.
  6. Gradually add the dry ingredients to the butter-egg mixture, alternating with the wet ingredients. Start and end with the dry ingredients.
  7. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted comes out clean.
  8. Allow the cake to cool for 10 minutes, then transfer to a wire rack to cool completely. Frost with mascarpone frosting and top with chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

Store unfrosted cake at room temperature for up to 3 days; store frosted cake in the fridge for freshness.

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