Soft Lemon Pistachio Cake with Cream Cheese Frosting
Extra moist cake flavored with ground pistachios and lemon zest, topped with a luscious lemon pistachio cream cheese frosting.
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Cooking tools:
- Food processor
- Hand mixer
- Cake pan
- Fine-mesh sieve
- Sifter
- Wooden skewer
- Cooling rack
- Oven
- Mixing bowl
- Spatula
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Toothpick
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)
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