Lemon Pistachio Milk Cake (Print Version)

Tender cake soaked in lemony pistachio milk, finished with rich pistachio cream cheese frosting.

# Ingredients:

→ 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
11 - 1 cup (240 ml) buttermilk, at room temperature

→ 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

→ 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 into the frosting (optional)

# Steps:

01 - Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
02 - Add the pistachios to a food processor and pulse until finely ground. Set aside.
03 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside the mixture.
04 - Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingertips to release lemon flavor.
05 - Add softened butter to the bowl. Cream butter, sugar, and zest together with an electric mixer on high speed for 1–2 minutes until fluffy.
06 - Add eggs and vanilla to the creamed mixture. Mix on medium speed until pale and smooth, around 1 minute.
07 - Gradually add the buttermilk and dry ingredients to the wet mixture. Mix on low speed and scrape down the sides as needed.
08 - Gently fold the ground pistachios into the batter until evenly combined.
09 - Pour the batter into the prepared pan and bake for 38–42 minutes, or until a toothpick comes out clean. Cool in the pan for 30 minutes, then transfer to a wire rack.
10 - Mix pistachio milk, sweetened condensed milk, lemon zest, and vanilla. Let sit for 20 minutes, sieve, and transfer to a pourable container.
11 - Grind pistachios into a smooth paste. Beat butter with a mixer on high speed for 5 minutes until fluffy. Add cream cheese and beat again. Mix in pistachio paste and lemon zest. Sift powdered sugar in and mix until fluffy.
12 - Cut a thin layer off the top of the cooled cake. Poke holes into the cake and pour pistachio milk soak slowly. Frost with cream cheese frosting and swirl lemon curd if desired. Slice and serve.

# Notes and Tips:

01 - For best results, use fresh pistachios and room-temperature ingredients.

Back