Lemon Pistachio Cake With Mascarpone (Printable Version)
Moist lemon cake with crunchy pistachios and silky mascarpone frosting for an elegant dessert.
# 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 - Additional lemon zest as desired
# How-To:
01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
02 - Whisk together flour, chopped pistachios, baking powder, baking soda, and salt in a medium bowl.
03 - Rub lemon zest into sugar in a large bowl to release essential oils. Whisk in oil, eggs, and vanilla until smooth.
04 - Stir milk and lemon juice into the egg mixture until fully incorporated.
05 - Gently fold dry ingredients into wet mixture just until combined. Avoid overmixing to prevent tough texture.
06 - Pour batter into prepared pan and smooth top. Bake for 30-35 minutes until toothpick inserted in 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. Beat until smooth and spreadable, taking care not to overbeat.
09 - Spread mascarpone frosting evenly over cooled cake. Sprinkle with chopped pistachios and lemon zest.
# Expert Hints:
01 -
- The texture is impossibly moist while still being light and airy
- That tangy lemon cuts through the rich mascarpone like a sunny day
- It looks fancy but comes together faster than you would believe
02 -
- The mascarpone frosting will break if you overbeat it, so stop as soon as it holds soft peaks
- Room temperature ingredients are non negotiable for a smooth, lump free batter
- This cake actually tastes better on day two when the flavors have had time to mingle
03 -
- Toast the pistachios lightly before chopping if you want a more pronounced nutty flavor
- Add a teaspoon of lemon extract to the frosting for an extra punch of citrus