Lemon Pistachio Cake With Mascarpone (Print Version)
A moist European-style dessert featuring bright lemon flavors, crunchy pistachios, and creamy mascarpone topping for an elegant finish.
# What You Need:
→ Cake Base
01 - 1 ½ cups all-purpose flour (190 g)
02 - ¾ cup shelled unsalted pistachios, finely chopped (95 g)
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ¾ cup granulated sugar (150 g)
07 - Zest of 2 lemons
08 - ½ cup vegetable oil (120 ml)
09 - 2 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
11 - ½ cup whole milk (120 ml)
12 - ¼ cup fresh lemon juice (60 ml)
→ Mascarpone Frosting
13 - 1 cup heavy cream, cold (240 ml)
14 - 8 oz mascarpone cheese, cold (225 g)
15 - ½ cup powdered sugar, sifted (60 g)
16 - 1 teaspoon pure vanilla extract
17 - Zest of 1 lemon (optional)
→ Garnish
18 - ¼ cup chopped pistachios (30 g)
19 - Additional lemon zest, as desired
# How to Prepare:
01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, chopped pistachios, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, rub lemon zest into granulated sugar to release essential oils. Whisk in vegetable oil, eggs, and vanilla extract until smooth and emulsified.
04 - Stir whole milk and fresh lemon juice into the wet mixture until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture, mixing gently until just combined. Take care not to overmix the batter.
06 - Transfer batter to prepared pan, smoothing the surface evenly with an offset spatula.
07 - Bake for 30–35 minutes until a toothpick inserted into the center emerges clean and the cake springs back when touched lightly.
08 - Let cake rest in pan for 10 minutes before turning out onto a wire rack to cool completely.
09 - Beat cold heavy cream in a large chilled bowl until soft peaks form.
10 - Add mascarpone, powdered sugar, and vanilla to the whipped cream. Continue beating until smooth and spreadable, taking care not to overbeat.
11 - Spread mascarpone frosting evenly over the completely cooled cake using an offset spatula.
12 - Sprinkle chopped pistachios and fresh lemon zest over the frosted cake for visual appeal and added texture.
# Expert Advice:
01 -
- The mascarpone frosting is impossibly creamy and not too sweet, letting the lemon really shine through
- Ground pistachios in the batter make every bite incredibly moist with this gorgeous subtle nuttiness
- It looks stunning but comes together faster than you would expect, perfect for last minute guests
02 -
- Overbeating the mascarpone frosting causes it to curdle and separate, so stop the moment it looks smooth and spreadable
- The cake must be completely cool before frosting, or the heat will cause the mascarpone to melt into a sad puddle
03 -
- Freeze the un iced cake layers for up to a month if you want to get ahead for a party
- If you cannot find shelled pistachios, buy them in the shell and shell them while watching something good on TV