Description
This Lemon Pistachio Milk Cake is a moist, flavorful dessert balancing nutty pistachios with bright, zesty lemon. Featuring a tender crumb soaked in a luscious pistachio milk mixture and topped with a creamy pistachio-lemon cream cheese frosting, this cake is perfect for special occasions or simply to indulge in an extraordinary treat.
Ingredients
Scale
Cake
- 1 cup (140 g) pistachios, deshelled
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (300 g) granulated white sugar
- 3 tbsp (30 g) lemon zest (about 3 large lemons)
- 10 tbsp (140 g) unsalted butter, softened
- 3 eggs, at room temperature
- 1 tbsp (15 ml) vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) pistachio milk
- 1/2 cup (150 g) sweetened condensed milk
- 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
- 1/2 tsp vanilla extract
Frosting
- 1/2 cup (70 g) pistachios, deshelled (for frosting)
- 1 cup (224 g) unsalted butter, softened (for frosting)
- 8 oz (226 g) cream cheese, cold (for frosting)
- 2 cups (260 g) powdered sugar (for frosting)
- 1/2 tbsp (5 g) lemon zest (for frosting)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure easy removal and prevent sticking.
- Grind Pistachios: Add 1 cup of deshelled pistachios to a food processor and pulse until finely ground. Set this aside for incorporation into the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and seasoning.
- Flavor Sugar with Lemon Zest: In a large bowl, combine the granulated sugar with 3 tablespoons of lemon zest. Rub the zest into the sugar to release aromatic oils that enhance flavor.
- Cream Butter and Sugar: Add softened butter to the sugar mixture and use an electric mixer on high speed to cream them together for 1–2 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs and 1 tablespoon of vanilla extract at medium speed until the batter turns pale and smooth, approximately 1 minute.
- Combine Wet and Dry: Gradually add the buttermilk followed by the flour mixture, mixing on low speed to avoid overmixing. Scrape down the sides periodically for even mixing.
- Fold in Ground Pistachios: Gently fold the finely ground pistachios into the batter, ensuring they’re evenly distributed without deflating the batter.
- Bake the Cake: Pour the batter into the prepared pan and bake for 38–42 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
- Prepare Soak Mixture: Mix pistachio milk, sweetened condensed milk, 1/2 tablespoon lemon zest, and 1/2 teaspoon vanilla extract. Let the mixture sit for 20 minutes to let flavors meld, then strain through a sieve and transfer to a pourable container.
- Make Frosting: Grind 1/2 cup pistachios into a smooth paste using a food processor. Beat softened butter with an electric mixer on high speed for 5 minutes until fluffy. Add cold cream cheese and beat until smooth. Incorporate the pistachio paste and lemon zest, then sift in powdered sugar and mix until the frosting is light and fluffy.
- Assemble the Cake: Trim a thin layer off the cake’s top for an even surface. Poke holes into the cake with a fork or skewer and pour the pistachio milk soak slowly over it to saturate the cake. Spread the cream cheese pistachio frosting evenly on top. Optionally, swirl lemon curd on the frosting. Slice and serve.
Notes
- Ensure all dairy ingredients like butter, eggs, and buttermilk are at room temperature for better mixing and texture.
- Grinding the pistachios finely is key for a smooth texture in both the batter and frosting.
- If pistachio milk is unavailable, blend shelled pistachios with water and strain to create a homemade version.
- The soaking step significantly enhances moisture and flavor, so do not omit it.
- Lemon zest can be adjusted to taste but adds essential brightness to balance the sweetness.
- Store leftover cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
