Moist Lemon Pistachio Cake with Cream Cheese Frosting (Print version)

A tender homemade lemon pistachio cake with tangy cream cheese frosting, chopped pistachios, and bright citrus flavor in every slice.

# Ingredients:

For the cake

01 - 1 cup (120 g) shelled roasted unsalted pistachios, plus 2 tablespoons chopped for topping
02 - Zest of 2 lemons
03 - 1 1/2 cups (180 g) all-purpose flour
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon baking soda
06 - 1/2 teaspoon fine salt
07 - 1/2 cup (113 g) unsalted butter, softened
08 - 3/4 cup (150 g) granulated sugar
09 - 1/4 cup (60 ml) neutral oil
10 - 2 large eggs, room temperature
11 - 1/2 cup (120 g) full-fat sour cream, room temperature
12 - 1/4 cup (60 ml) whole milk, room temperature
13 - 2 tablespoons fresh lemon juice
14 - 1 teaspoon vanilla extract
15 - 1/4 teaspoon almond extract, optional

For the cream cheese frosting

16 - 8 oz (225 g) full-fat cream cheese, softened
17 - 1/2 cup (113 g) unsalted butter, softened
18 - 2 1/2 cups (300 g) powdered sugar, sifted
19 - 1 tablespoon fresh lemon juice
20 - 1 teaspoon finely grated lemon zest
21 - 1 teaspoon vanilla extract
22 - Pinch of fine salt

# Instructions:

01 - Heat the oven to 350 F. Grease a 9-inch round cake pan, line the bottom with parchment paper, and grease the parchment.
02 - Add pistachios and lemon zest to a food processor. Pulse until finely ground, stopping before the nuts become oily or paste-like.
03 - Whisk the ground pistachio mixture with flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat butter, sugar, and oil until creamy, about 2 minutes. Beat in the eggs one at a time, then mix in sour cream, milk, lemon juice, vanilla, and almond extract if using. Fold in the dry ingredients just until combined.
05 - Spread the batter evenly in the pan. Bake for 30-34 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
06 - Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, lemon zest, vanilla, and salt, then beat on low until combined and on medium until fluffy.
07 - Spread the frosting over the cooled cake. Sprinkle with chopped pistachios and extra lemon zest, then chill for 20 minutes for cleaner slices.

# Good to know:

01 - Let the frosted cake sit at room temperature for 20-30 minutes before serving.
02 - Use fresh lemon zest for the brightest flavor.

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