Lemon Pistachio Cake With Mascarpone Frosting (Printable)
Moist lemon and pistachio cake topped with creamy mascarpone frosting
# What You Need:
→ Cake Components
01 - 1 ½ cups all-purpose flour (190 g)
02 - ¾ cup shelled unsalted pistachios, finely chopped (95 g)
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ¾ cup granulated sugar (150 g)
07 - Zest of 2 lemons
08 - ½ cup vegetable oil (120 ml)
09 - 2 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
11 - ½ cup whole milk (120 ml)
12 - ¼ cup fresh lemon juice (60 ml)
→ Mascarpone Frosting
13 - 1 cup heavy cream, cold (240 ml)
14 - 8 oz mascarpone cheese, cold (225 g)
15 - ½ cup powdered sugar, sifted (60 g)
16 - 1 teaspoon pure vanilla extract
17 - Zest of 1 lemon (optional)
→ Garnish
18 - ¼ cup chopped pistachios (30 g)
19 - Lemon zest, as desired
# Steps:
01 - Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together flour, chopped pistachios, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, rub lemon zest into granulated sugar until fragrant to release essential oils. Add oil, eggs, and vanilla extract, whisking until smooth and emulsified.
04 - Stir milk and lemon juice into the egg mixture until fully combined.
05 - Gradually fold the dry ingredient mixture into the wet ingredients until just incorporated. Take care not to overmix to prevent tough texture.
06 - Transfer batter to prepared pan and smooth surface. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center emerges clean.
07 - Allow cake to rest in pan for 10 minutes, then remove to wire rack for complete cooling before frosting.
08 - Beat cold heavy cream in a large bowl until soft peaks form. Add mascarpone, powdered sugar, and vanilla, continuing to mix until smooth and spreadable consistency is achieved.
09 - Spread mascarpone frosting evenly over cooled cake surface. Sprinkle with chopped pistachios and lemon zest to finish.
# Expert Advice:
01 -
- The texture is somewhere between cloud and cake, thanks to those ground pistachios working their magic
- Lemon and mascarpone were always meant to be together, and this cake proves it every single time
02 -
- Overmixing the batter makes tough cakes, so fold gently and walk away when the flour just disappears
- Mascarpone frosting can curdle if you beat it too long or let it get too warm—soft peaks are your friend, stiff peaks are your enemy here
03 -
- Toasting the pistachios before chopping them deepens their flavor, but let them cool completely or they'll melt into your batter
- The zest-rubbing-into-sugar step seems unnecessary until you skip it and taste the difference—take the extra minute, your cake deserves it