Cooked - Lemon Pistachio Cake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemon Pistachio Cake

12.0

1 cup cane sugar (or granulated sugar (200g))

2 tbsp lemon zest ((14g, from about 2-3 lemons))

3 large eggs

¾ cup extra virgin olive oil ((150ml))

½ cup milk of choice ((115ml, I prefer whole milk))

¼ cup fresh lemon juice ((56ml, from about 1-2 lemons))

1 tsp vanilla extract

1.5 cups gluten free 1-to-1 flour (or normal AP flour (186g)*)

1 cup finely ground pistachios ((116g) SEE NOTE**)

1 tsp baking powder

¼ tsp baking soda

½ tsp kosher salt

4 oz mascarpone cheese

½ cup powdered sugar ((62g))

Pinch of kosher salt

¾ cup heavy cream

Splash of vanilla extract

First, preheat your oven to 350F and grease the bottom and sides of your cake pan. Then, add a circle of parchment paper to the bottom of the pan, followed by more oil or spray.
In a large bowl, use your hands to massage the lemon zest into the sugar for several minutes. This releases the oils in the zest and helps impart a stronger lemon flavor.
Then, add the eggs, EVOO, milk, lemon juice and vanilla to the bowl and whisk until smooth and combined.
Add in the remaining cake ingredients and stir with a spatula until the flour is just combined - do not overmix!
Pour cake batter into prepared pan. Then, transfer it to the oven to bake for about 35-40 minutes. Let cool completely (about 2 hours) before adding the frosting.
Once the cake has cooled, add mascarpone and powdered sugar to a large bowl (or the bowl of a stand mixer) and beat until smooth and combined. Then, add in heavy cream and vanilla extract and beat again until stiff peaks form.
Spread mascarpone whipped cream frosting evenly over the top of the cooled cake. Top with extra crushed pistachios and lemon slices. Enjoy!

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration🫖Tea Time

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 31 weeks ago

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