Soft Lemon Pistachio Cake with Cream Cheese Frosting - bakeitgood.com

Ingredients

• 1 cup (140 g) pistachios, deshelled
• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups (300 g) granulated white sugar
• 3 tbsp (30 g) lemon zest (about 3 large lemons)
• 10 tbsp (140 g) unsalted butter, softened
• 3 eggs, at room temperature
• 1 tbsp (15 ml) vanilla
• 1 cup (240 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) pistachio milk
• 1/2 cup (150 g) sweetened condensed milk
• 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
• 1/2 tsp vanilla
• 1/2 cup (70 g) pistachios, deshelled
• 1 cup (224 g) unsalted butter, softened
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• lemon curd, for swirling into the frosting (optional)