Why You’ll Love This Recipe

This recipe for Lemon Pistachio Cake with Mascarpone Frosting combines ease and reliability, making it a go-to dessert for home bakers. With its comforting flavors and unique texture, it strikes a lovely balance between sweet and tart. It’s a versatile cake that adds practical value to your everyday baking, offering a tasty option for snacks, gatherings, or a lovely finish to any meal.

Kitchen Tools You’ll Need

• Mixing bowls
• Electric mixer
• Rubber spatula
• 9-inch round cake pans
• Cooling rack

Ingredients

• 3/4 cup shelled roasted pistachios (crunchy texture)
• Zest of 2 lemons (bright flavor)
• 1 1/2 cup cake flour (structure)
• 1 tsp baking powder (leavening agent)
• 1/4 tsp baking soda (leavening agent)
• 1 stick unsalted butter, room temperature (rich moisture)
• 1 cup sugar (sweetness)
• 3/4 tsp kosher salt (enhances flavor)
• 3 eggs (structure and moisture)
• 1/4 cup full fat sour cream (adds richness and moisture)
• 1 tsp vanilla extract (aromatic flavor)
• 1/3 cup whole milk (moisture)
• 6 oz (3/4 cup) mascarpone, room temperature (creamy texture)
• 3/4 cup powdered sugar (sweetness and texture)
• 1 tbsp heavy whipping cream (adds creaminess)
• 1 tsp finely grated lemon zest (bright flavor)
• 1 tsp fresh lemon juice (tartness)
• 1/8 tsp kosher salt (enhances flavor)

How to Make Lemon Pistachio Cake with Mascarpone Frosting

Step 1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them lightly and lining the bottoms with parchment paper. This preparation step is crucial for ensuring that the cake releases easily after baking. When the pans are prepped, set them aside and get started on mixing the batter.

Step 2. In a medium bowl, combine the cake flour, baking powder, and baking soda. Whisk these dry ingredients together until they’re evenly blended. This step is important to ensure the leavening agents are properly distributed, which helps the cake rise uniformly. Once mixed, set this bowl aside for later.

Step 3. In a large mixing bowl, cream the unsalted butter and sugar together using an electric mixer until the mixture is light and fluffy. This usually takes about 3-5 minutes. As you mix, the butter incorporates air, which helps the cake achieve a tender texture. Once fluffy, proceed to the next step.

Step 4. Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. This process allows the eggs to combine thoroughly, contributing to the structure and moisture of the cake. Make sure the mixture is smooth and uniform before moving on.

Step 5. Next, mix in the full-fat sour cream, vanilla extract, and lemon zest into the batter. Blend these ingredients until just combined, making sure to scrape down the sides of the bowl to incorporate all components. The sour cream adds rich moisture while enhancing the flavor, so don’t rush this step.

Step 6. Gradually add the dry ingredient mixture into the wet ingredients, alternating with the whole milk. Start and end with the flour mixture, mixing just until incorporated after each addition. This technique helps prevent overmixing, which could lead to a dense cake. The batter should be smooth and slightly thick.

Step 7. Gently fold in the chopped pistachios using a rubber spatula, taking care not to overmix. This preserves the texture of the cake and ensures the nuts are evenly distributed throughout. Once they’re incorporated, your batter is ready for the oven.

Step 8. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Ensure the batter is distributed evenly to allow for uniform baking. Once filled, tap the pans lightly on the counter to remove any air bubbles before placing them in the oven.

Step 9. Bake the cakes in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them; if they start to brown too quickly, you can cover them loosely with foil. Once baked, remove them from the oven and let them cool in the pans for a few minutes.

Step 10. After a brief cool-down, carefully turn the cakes out onto a cooling rack to cool completely. This step is essential before frosting; otherwise, the heat can melt the frosting. While the cakes cool, you can prepare the mascarpone frosting.

Step 11. In a clean bowl, combine the room-temperature mascarpone cheese with the powdered sugar, heavy whipping cream, lemon zest, lemon juice, and kosher salt. Use an electric mixer to blend these ingredients until smooth and creamy. This frosting will be light, fluffy, and full of bright flavor, creating a perfect topping for the cake.

Step 12. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of the mascarpone frosting on top. Ensure even coverage to provide a delicious bite of frosting with each slice. Carefully place the other cake layer on top.

Step 13. Finish by frosting the top and sides of the cake with the remaining mascarpone frosting. Use a spatula to create a smooth finish. To add a touch of presentation, sprinkle additional chopped pistachios on top. Once decorated, the cake is ready to be served or stored as desired.

Serving Suggestions

Lemon Pistachio Cake is an excellent dessert choice for various occasions. It makes a lovely centerpiece for birthday celebrations or casual get-togethers. You can also serve it as a delightful afternoon snack with tea or coffee, or even use it as a sweet ending to a family meal. Leftovers can be enjoyed the next day, allowing the flavors to meld even further. It’s the kind of cake that invites sharing and conversation.

Pro Tips for Best Results

• Make sure all ingredients are at room temperature for better mixing.
• Don’t overmix the batter after adding the flour to keep the cake light.
• Allow the cake to cool completely before frosting to avoid melting.
• Use fresh lemons for zest and juice to enhance the cake’s flavor.
• Sprinkle pistachios on top just before serving for added crunch.

Common Mistakes to Avoid

1. Overmixing the batter: This can lead to a dense cake instead of a light texture. Mix just until combined, especially after adding the flour.
2. Not measuring ingredients properly: Incorrect measurements can alter the cake’s texture and flavor. Use measuring cups and spoons for accuracy.
3. Using cold ingredients: Cold eggs or butter can affect how well they incorporate. Ensure all ingredients are at room temperature before mixing.
4. Baking the cake for too long: Overbaking leads to dryness. Keep an eye on the cake as it bakes and check for doneness with a toothpick.
5. Skipping the cooling step: Frosting a warm cake can melt the frosting. Allow the layers to cool completely before applying frosting.
6. Failing to prepare the cake pans: Not greasing or lining the pans can cause sticking. Proper preparation ensures easy release after baking.

Variations & Substitutions

You can experiment with different nuts, such as almonds or walnuts, for a different flavor profile. For a more intense lemon flavor, consider adding a bit more lemon juice or zest to the frosting. Additionally, a layer of fruit preserves between the cake layers can add a delightful tartness.

Storage & Reheating

For room-temperature storage, keep the cake covered to maintain its moisture for up to two days. In the refrigerator, it can last for about five days when stored in an airtight container. If you want to freeze the cake, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn; it can be stored for up to three months. To reheat, let the cake come to room temperature or warm it slightly in the microwave, but avoid overheating to preserve its texture.

Nutrition Information

Nutrition values are estimates and may vary based on ingredients used.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can bake the cake layers in advance and store them in the refrigerator for up to a day or freeze them for later use. Frost the cake when you’re ready to serve for best results.

How long does it last in the fridge?

The Lemon Pistachio Cake can be stored in the refrigerator for about five days. Just ensure it’s covered well to maintain its freshness.

Can I freeze this recipe?

Yes, the cake freezes well. Wrap it tightly and store it in the freezer for up to three months. Thaw it in the refrigerator before serving.

What can I substitute for one ingredient?

If you don’t have mascarpone, you can use cream cheese for the frosting. Just note that the flavor will be slightly different.

Why didn’t my recipe turn out as expected?

Common problems include overmixing, incorrect ingredient measurements, or not allowing the cake to cool before frosting. Follow the instructions carefully for the best results.

Final Thoughts

Baking Lemon Pistachio Cake with Mascarpone Frosting can be a truly rewarding experience, bringing together fresh flavors and delightful textures. The process of making it is enjoyable and provides a wonderful opportunity to share a sweet treat with loved ones. Whether served at a special gathering or enjoyed on a quiet afternoon, this cake is sure to become a cherished addition to your recipes. Remember, the joy of baking lies in the delicious results and the warm memories made along the way.

Lemon Pistachio Cake with Mascarpone Frosting

A delightful cake combining zesty lemon and nutty pistachios, topped with creamy mascarpone frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American, Baking

Servings 10 servings

Calories 350 kcal

Ingredients

  

For the Cake

• 3/4 cup shelled roasted pistachios crunchy texture
• 2 pieces lemons (zest only) bright flavor
• 1 1/2 cup cake flour structure
• 1 tsp baking powder leavening agent
• 1/4 tsp baking soda leavening agent
• 1 stick unsalted butter, room temperature rich moisture
• 1 cup sugar sweetness
• 3/4 tsp kosher salt enhances flavor
• 3 pieces eggs structure and moisture
• 1/4 cup full fat sour cream adds richness and moisture
• 1 tsp vanilla extract aromatic flavor
• 1/3 cup whole milk moisture

See also  Soft and Chewy Sourdough Oatmeal Cream Pies

For the Frosting

• 6 oz mascarpone, room temperature creamy texture
• 3/4 cup powdered sugar sweetness and texture
• 1 tbsp heavy whipping cream adds creaminess
• 1 tsp finely grated lemon zest bright flavor
• 1 tsp fresh lemon juice tartness
• 1/8 tsp kosher salt enhances flavor

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them lightly and lining the bottoms with parchment paper.
• In a medium bowl, combine the cake flour, baking powder, and baking soda. Whisk until evenly blended.
• In a large mixing bowl, cream the unsalted butter and sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the sour cream, vanilla extract, and lemon zest into the batter until just combined.
• Gradually add the dry ingredient mixture into the wet ingredients, alternating with the whole milk, starting and ending with the flour mixture.
• Gently fold in the chopped pistachios using a rubber spatula.
• Divide the batter evenly between the prepared cake pans and tap lightly on the counter to remove air bubbles.

Baking

• Bake the cakes for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for a few minutes before transferring to a cooling rack to cool completely.

Frosting

• In a clean bowl, combine the mascarpone with powdered sugar, heavy whipping cream, lemon zest, lemon juice, and kosher salt. Blend until smooth and creamy.
• Once the cakes are cool, place one layer on a serving plate and spread a generous layer of frosting on top, then add the other layer.
• Frost the top and sides of the cake with the remaining frosting and sprinkle with additional chopped pistachios for decoration.

Notes

Ensure all ingredients are at room temperature for better mixing. Don't overmix the batter after adding flour for a light texture.

Keyword Baking, dessert, Lemon Cake, Mascarpone Frosting, Pistachio Cake