There’s something magical about citrus and nuts coming together in perfect harmony. This Pistachio Lemon Cake is a dreamy dessert that feels like sunshine on a plate. I first made this cake for a spring brunch, and let me tell you, it was love at first bite! With its moist, nutty layers and tangy mascarpone frosting, this cake is a showstopper perfect for any occasion. 🌿🍋
If you’re looking for a dessert that’s as beautiful as it is delicious, this is it. Bonus? It’s surprisingly simple to make, yet looks like it came straight out of a fancy bakery. Let’s dive in!
Why You’ll Love This Pistachio Lemon Cake
- Easy to make: No complicated steps or equipment required.
- Perfectly balanced flavors: The nuttiness of pistachios pairs beautifully with bright, zesty lemon.
- Show-stopping presentation: Garnished with crushed pistachios and lemon zest, this cake is totally Pinterest-worthy!
Ingredients for Pistachio Lemon Cake
Cake Layers
- 1 cup shelled unsalted pistachios (plus extra for topping)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- ½ cup whole milk
Mascarpone Frosting
- 1 cup mascarpone cheese, chilled
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional for extra tang)
Substitution Ideas
- No mascarpone? Substitute cream cheese for a similar creamy texture.
- Allergic to nuts? Try almond flour for a different flavor or skip the nuts entirely for a lemon-forward cake.
- No fresh lemons? Use bottled lemon juice in a pinch, but fresh zest is key for flavor!
How to Make Pistachio Lemon Cake
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Blitz the pistachios in a food processor until finely ground but not paste-like.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and zest.
Step 4: Combine and Bake
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Step 5: Make the Mascarpone Frosting
In a chilled bowl, whisk the mascarpone, heavy cream, powdered sugar, and vanilla extract until thick and fluffy. Be careful not to over-whip!
Step 6: Assemble the Cake
Spread a generous layer of frosting between the cooled cake layers. Frost the top and sides, then garnish with crushed pistachios and a sprinkle of lemon zest for extra flair.
Pro Tips and Variations
- For extra moist cake: Brush the layers with a simple syrup made from equal parts lemon juice and sugar before frosting.
- Make it ahead: Bake the cake layers a day in advance and store them tightly wrapped at room temperature.
- Mini cakes: Use the same recipe to make cupcakes or mini layer cakes for individual servings!
Serving and Storage Suggestions
This Pistachio Lemon Cake is best served slightly chilled for the frosting to hold its shape. Serve it at spring brunches, baby showers, or any celebration where you want to impress your guests. Store leftovers in an airtight container in the fridge for up to 3 days (if it lasts that long!).
Pinterest-Worthy Tips
Presentation is everything! Here are some tips to make your cake extra photo-ready:
- Use a cake stand for an elegant touch.
- Garnish with whole pistachios, extra lemon zest, and edible flowers for a pop of color.
- Take photos in natural light with a soft, neutral background. A sprinkle of pistachios or a lemon slice in the frame adds charm. 📸
Frequently Asked Questions
Can I use salted pistachios?
Yes, but be sure to reduce the added salt in the recipe to balance the flavors.
Can I freeze this cake?
Absolutely! Wrap each layer tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Is this cake gluten-free?
No, but you can experiment with a 1:1 gluten-free flour blend to make it suitable for gluten-free diets.
Let’s Get Baking!
This Pistachio Lemon Cake with Mascarpone Frosting is guaranteed to become a favorite in your recipe collection. Whether you’re making it for a special occasion or just because, it’s the kind of dessert that brings joy with every bite. Don’t forget to pin this recipe for later and share your creations on social media. I’d love to see your gorgeous cakes! 🍰✨