Pistachio Lemon Cake with Lemon Frosting

Lemon Pistachio Cake Preparation

Step 1: Preheat and Prep [00:55]

Preheat your oven to 350°F (177°C). Line three 8-inch cake pans with parchment paper or use a non-stick baking spray.

Step 2: Combine Sugar and Lemon Zest [01:09]

In a large mixing bowl, combine 1 1/2 cups of sugar with the zest of 2 large lemons. Blend them together with your fingers to release the aromatic oils into the sugar.

Step 3: Mix the Wet Ingredients [01:46]

Add 1 cup of melted unsalted butter, 1/2 cup of freshly squeezed lemon juice, 4 large eggs (at room temperature), 1 cup of sour cream or Greek yogurt, 1 tsp of vanilla extract, and 1 tsp of lemon extract. Mix everything together using a hand mixer.

Step 4: Sift Dry Ingredients [02:20]

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tsp of baking soda, 2 tsp of baking powder, and 1/4 tsp of sea salt. Sift the dry ingredients into the wet batter and mix until incorporated.

Step 5: Fold in Pistachios [02:51]

Add 1 1/2 cups of finely ground pistachios to the batter and fold them in gently with a spatula.

Step 6: Bake [03:13]

Divide the batter evenly between the three prepared cake pans. Use an offset spatula to smooth the surface. Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Lemon Cream Cheese Frosting

Step 7: Cream Butter and Cheese [04:08]

In a large mixer bowl, beat 2 cups of softened unsalted butter with a flat beater for 8-10 minutes until fluffy. Add 16 oz of softened cream cheese and continue mixing for 4-5 minutes, scraping down the sides of the bowl, until smooth.

Step 8: Finalize Frosting [04:58]

Add the zest of 1 large lemon, 1 1/2 tsp of lemon extract, 1 tsp of vanilla extract, and 1/4 tsp of sea salt. Add 4-5 cups of powdered sugar and mix on low speed, then increase to medium-high and beat for 4-6 minutes until fluffy.

Assembly

Step 9: Assemble the Cake [05:56]

Level the cooled cake layers. Lightly brush the cake layers with milk. Place a layer of cake on a stand, frost with a generous amount of lemon cream cheese frosting, and repeat with the remaining layers. Apply a thin crumb coat layer of frosting on the outside and chill for 20-30 minutes. Finally, frost the entire exterior of the cake, garnish with ground pistachios, and pipe additional frosting dollops on top before finishing with lemon slices.