Lemon Pistachio With Mascarpone Frosting (Print version)
Moist lemon cake with pistachios and silky mascarpone frosting
# What you'll need:
→ Cake Components
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
→ 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
→ Garnish
18 - ¼ cup chopped pistachios
19 - Lemon zest, as desired
# How to make it:
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 until well blended.
03 - In a large bowl, rub the lemon zest into the sugar to release essential oils. Add oil, eggs, and vanilla, whisking until smooth and emulsified.
04 - Stir in the milk and lemon juice until fully incorporated into the wet mixture.
05 - Gradually fold in the dry ingredients until just combined. Take care not to overmix to maintain tender texture.
06 - Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
07 - Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
08 - Beat cold heavy cream in a large bowl until soft peaks form. Add mascarpone, powdered sugar, and vanilla, beating until smooth and spreadable. Avoid overbeating to prevent graininess.
09 - Spread the mascarpone frosting evenly over the cooled cake. Sprinkle with chopped pistachios and fresh lemon zest.
# Expert suggestions:
01 -
- The combination of bright lemon and earthy pistachios creates this sophisticated flavor profile that feels fancy but isnt pretentious
- Mascarpone frosting is lighter than traditional buttercream and perfectly complements the tender crumb without overwhelming it
02 -
- Overbeating the mascarpone mixture can cause it to curdle and separate into a grainy mess
- Letting the cake cool completely before frosting is non-negotiable—warm cake will melt your beautiful mascarpone cream
03 -
- Zest your lemons before juicing them—it's nearly impossible to zest a squeezed lemon
- If your pistachios have skins, blanch them in boiling water for a minute and the skins will slip right off