Lemon Pistachio Cake (Print Version)

Moist cake infused with pistachios and lemon, soaked in sweet milk mixture and topped with luscious cream cheese frosting.

# Ingredients:

→ For the Lemon Pistachio Cake

01 - 1 cup (140 g) pistachios, deshelled
02 - 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/2 tsp salt
06 - 1 1/2 cups (300 g) granulated white sugar
07 - 3 tbsp (30 g) lemon zest (about 3 large lemons)
08 - 10 tbsp (140 g) unsalted butter, softened
09 - 3 eggs, at room temperature
10 - 1 tbsp (15 ml) vanilla extract
11 - 1 cup (240 ml) buttermilk, at room temperature

→ For the Lemon Pistachio Milk Soak

12 - 1/2 cup (120 ml) pistachio milk
13 - 1/2 cup (150 g) sweetened condensed milk
14 - 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
15 - 1/2 tsp vanilla extract

→ For the Lemon Pistachio Cream Cheese Frosting

16 - 1/2 cup (70 g) pistachios, deshelled
17 - 1 cup (224 g) unsalted butter, softened
18 - 8 oz (226 g) cream cheese, cold
19 - 2 cups (260 g) powdered sugar
20 - 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
21 - Lemon curd for swirling (optional)

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line with parchment paper. Process pistachios in a food processor until finely ground and set aside.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, rub lemon zest and sugar together with your fingertips to extract maximum flavor. Add softened butter and cream together on high speed for 1-2 minutes until light and fluffy.
04 - Add eggs and vanilla to the butter mixture and mix on medium speed until pale and smooth, about 1 minute. Gradually add buttermilk and dry ingredients, mixing on low speed until just combined. Fold in the ground pistachios.
05 - Pour batter into prepared pan and bake for 38-42 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 30 minutes, then remove using parchment paper and cool completely.
06 - Combine pistachio milk, sweetened condensed milk, lemon zest and vanilla in a small bowl. Let mixture infuse for 20 minutes, then strain through a sieve to remove zest, transferring to a pouring vessel.
07 - Process pistachios in a food processor until they form a smooth paste with a nut butter consistency.
08 - Beat butter in a large mixing bowl on high speed until pale and fluffy, about 5 minutes. Add cream cheese and mix on high speed until fluffy, about 1 minute.
09 - Add pistachio paste and lemon zest to the butter mixture and mix on medium-high until combined. Sift in powdered sugar, mix on low until incorporated, then on high for 1 minute until fluffy.
10 - Trim a thin layer from the top of the completely cooled cake using a sharp knife. Transfer to a serving plate and poke holes across the surface using a wooden stick or handle.
11 - Slowly pour the pistachio milk mixture over the cake, allowing it to absorb into the holes. Spread a thick layer of lemon pistachio cream cheese frosting on top using an offset spatula. Optionally swirl lemon curd into the frosting using the back of a spoon.
12 - Cut into 16 slices and serve.

# Notes:

01 - The milk soak needs time to fully absorb into the cake for best flavor distribution.
02 - For smaller holes when poking the cake, consider using a honey dipper handle.

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