Lemon Pistachio Cake With Mascarpone (Print)
Zesty lemon cake with crunchy pistachios and creamy mascarpone topping
# What You’ll 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 Make:
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 granulated sugar in a large bowl to release essential oils. Add oil, eggs, and vanilla, whisking until smooth and well combined.
04 - Stir in the milk and lemon juice until fully incorporated into the wet mixture.
05 - Gradually fold the dry ingredients into the wet mixture until just incorporated, being careful not to overmix the batter.
06 - Transfer the batter to the prepared cake pan and smooth the top surface evenly.
07 - Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.
09 - Beat cold heavy cream in a large bowl until soft peaks form.
10 - Add mascarpone cheese, powdered sugar, and vanilla to the whipped cream. Continue beating until smooth and spreadable, taking care not to overbeat.
11 - Spread the mascarpone frosting evenly over the surface of the completely cooled cake.
12 - Sprinkle chopped pistachios and fresh lemon zest over the frosted cake as desired.
# Expert Tips:
01 -
- The frosting is impossibly creamy without being too sweet, striking that perfect balance that keeps people coming back for seconds
- Something magical happens when fresh lemon meets toasted pistachios, creating layers of flavor that feel sophisticated but completely approachable
02 -
- Room temperature ingredients are nonnegotiable here, cold eggs can curdle the mixture and affect the cakes texture
- Overbeating the mascarpone frosting is the quickest way to turn it grainy and curdled, stop the moment it comes together
03 -
- Invest in a good microplane zester because it releases far more lemon oil than a standard grader
- Weighing your ingredients, especially the flour, produces the most consistent results every single time