Lemon Pistachio Cake Mascarpone (Printable View)
Moist lemon cake with crunchy pistachios and creamy mascarpone topping
# Ingredient List:
→ For the Cake
01 - 1 ½ cups all-purpose flour
02 - ¾ cup shelled unsalted pistachios, finely chopped
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ¾ cup granulated sugar
07 - Zest of 2 lemons
08 - ½ cup vegetable oil
09 - 2 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
11 - ½ cup whole milk
12 - ¼ cup fresh lemon juice
→ For the Mascarpone Frosting
13 - 1 cup heavy cream, cold
14 - 8 oz mascarpone cheese, cold
15 - ½ cup powdered sugar, sifted
16 - 1 teaspoon pure vanilla extract
17 - Zest of 1 lemon
→ For Garnish
18 - ¼ cup chopped pistachios
19 - Lemon zest, as desired
# How to Prepare:
01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together flour, chopped pistachios, baking powder, baking soda, and salt.
03 - In a large bowl, rub the lemon zest into the sugar to release oils. Add oil, eggs, and vanilla, whisking until smooth.
04 - Stir in the milk and lemon juice until fully combined.
05 - Gradually fold in the dry ingredients until just incorporated. Do not overmix.
06 - Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - In a large bowl, beat the cold heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla, and continue to beat until smooth and spreadable. Do not overbeat.
09 - Spread the mascarpone frosting evenly over the cooled cake. Sprinkle with chopped pistachios and lemon zest to garnish.
# Expert Suggestions:
01 -
- The combination of bright lemon and nutty pistachios creates this incredible depth that keeps you coming back for another slice
- That mascarpone frosting is ridiculously silky and not overwhelmingly sweet, letting the cake shine
02 -
- Overwhipping the mascarpone frosting can cause it to curdle and separate, so stop as soon as it holds soft peaks
- The cake must be completely cool before frosting, otherwise the frosting will melt right off
03 -
- Toast your pistachios lightly before chopping to intensify their nutty flavor
- Room temperature ingredients combine more smoothly, so plan ahead and set everything out about an hour before baking