Lemon Pistachio Cake with Mascarpone (Print Version)
Moist lemon cake with crunchy pistachios and creamy mascarpone frosting
# What You Need:
→ Cake Components
01 - 1 ½ cups all-purpose flour
02 - ¾ cup shelled unsalted pistachios, finely chopped
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ¾ cup granulated sugar
07 - Zest of 2 lemons
08 - ½ cup vegetable oil
09 - 2 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
11 - ½ cup whole milk
12 - ¼ cup fresh lemon juice
→ Mascarpone Frosting
13 - 1 cup heavy cream, cold
14 - 8 oz mascarpone cheese, cold
15 - ½ cup powdered sugar, sifted
16 - 1 teaspoon pure vanilla extract
17 - Zest of 1 lemon
→ Garnish
18 - ¼ cup chopped pistachios
19 - Lemon zest, as desired
# How To Make:
01 - Preheat the oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, chopped pistachios, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, rub lemon zest into granulated sugar until fragrant and oils are released. Whisk in vegetable oil, eggs, and vanilla extract until smooth.
04 - Stir whole milk and fresh lemon juice into the egg mixture until fully combined.
05 - Gradually fold dry ingredients into wet mixture until just incorporated. Avoid overmixing to maintain cake texture.
06 - Pour batter into prepared pan and smooth top. Bake for 30-35 minutes until a toothpick inserted into center comes out clean.
07 - Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely before frosting.
08 - Beat cold heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Continue beating until smooth and spreadable, taking care not to overbeat.
09 - Spread mascarpone frosting evenly over cooled cake. Sprinkle chopped pistachios and lemon zest over top for garnish.
# Expert Tips:
01 -
- The mascarpone frosting is impossibly silky and tastes like eating a cloud infused with lemon
- Pistachios and lemons were meant to be together, creating this sophisticated flavor that still feels like home
02 -
- Overbeating the mascarpone frosting is irreversible once those curds separate you have to start over with new ingredients
- The cake must be completely cool before frosting or you will end up with a sliding melted mess no matter how cold your frosting is
03 -
- Toasting the pistachios in a dry pan for 3 minutes before chopping them deepens their nutty flavor
- Adding a pinch of salt to the frosting enhances both the lemon and pistachio flavors in ways people cannot quite put their finger on