Zesty Lemon Pistachio Layer Cake with Cloud-like Mascarpone Frosting
This exquisite three-layer cake masterfully combines the bright, citrusy notes of fresh lemons with the rich, nutty complexity of toasted pistachios. The incredibly moist cake layers are generously infused with fresh lemon zest and juice, creating a perfect canvas for the luxuriously smooth mascarpone frosting. Each slice reveals beautiful specs of green pistachios throughout, while the cream cheese-mascarpone frosting adds a sophisticated tang that perfectly balances the cake's sweetness. Whether served at special celebrations or as an elevated dessert for intimate gatherings, this cake promises to be a showstopping centerpiece that delivers both visual appeal and exceptional taste.
Ingredients
For the Cake:
- ¾ cup shelled roasted pistachios, plus more for topping
- zest of 2 lemons
- 1 ½ cup cake flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- ¾ tsp kosher salt
- 3 eggs
- ¼ cup full fat sour cream
- 1 tsp vanilla extract
- ⅓ cup whole milk
Mascarpone frosting
- 6 oz (¾ cup) mascarpone, room temperature
- ¾ cup powdered sugar
- 1 tbsp heavy whipping cream
- 1 tsp finely grated lemon zest
- 1 tsp fresh lemon juice
- ⅛ tsp kosher salt
Instructions
- Preheat oven to 350°F (175°C). Prepare an 8x8-inch pan by buttering it and lining with parchment paper.
- Process pistachios with lemon zest until finely ground. Mix with flour, baking powder, and baking soda in a bowl.
- In a separate bowl, combine sour cream, vanilla, and milk.
- Using a stand mixer, beat butter, sugar, and salt until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, scraping bowl as needed.
- Alternate adding dry and wet ingredients (3 parts dry, 2 parts wet), starting and ending with dry ingredients. Mix until just combined.
- Pour into prepared pan and bake 35-40 minutes or until done.
- Cool in pan for 10 minutes, then turn out and cool completely on wire rack.
- Combine mascarpone, powdered sugar, and vanilla in a bowl.
- Beat with hand mixer until just smooth, being careful not to overmix.
- Spread on cooled cake and top with chopped pistachios.
Cake Preparation:
For the Quick Mascarpone Frosting:
Notes
Recommended Equipment
- 3 9-inch round cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Microplane/zester
- Cake leveler or serrated knife
- Offset spatula
- Cake stand or serving plate
Recipe Notes
- Ensure all refrigerated ingredients are at room temperature before starting
- Toast pistachios lightly before chopping to enhance flavor
- Do not overmix the batter after adding flour to ensure a tender crumb
- Cake layers can be made ahead and frozen for up to 1 month
Frequently Asked Questions
- Can I make this cake in advance?
Yes, you can bake the layers up to 2 days ahead and store them wrapped in plastic wrap at room temperature. The assembled cake can be refrigerated for up to 3 days. - Can I substitute the pistachios?
Yes, you can use almonds or pecans instead, though the flavor profile will change significantly. - Why did my mascarpone frosting become runny?
This usually happens when the mascarpone is too warm or overbeaten. Keep ingredients cool and beat just until combined. - Can I make this into cupcakes?
Yes, this recipe will yield approximately 24 cupcakes. Reduce baking time to 18-20 minutes. - How should I store leftovers?
Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 197Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 137mgCarbohydrates: 29gFiber: 1gSugar: 18gProtein: 3g
Nutrition may not be accurate
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