Lemon Pistachio Cake

Instructions

Preheat your oven to 350°F (or 180°).Spray an 8×8 metal square baking pan, line with parchment paper and set off to the side.

MAKE THE CAKE:

In a mini food processor, add pistachios and the lemon zest. Secure the lid and pulse until finely ground.

Add the finely ground lemon pistachios to a mixing bowl along with unbleached all-purpose flour, baking powder, baking soda and fine salt. Whisk to combine and set off to the side.

In a liquid measuring cup, measure the whole milk and add in sour cream and vanilla bean paste (or vanilla extract). Stir or whisk to combine and set off to the side.

In the bowl of your stand mixer, add in the sugar and butter. Mix on medium speed for about 3 minutes until light and creamy. Then on medium-low speed, add 1 egg in at a time, mixing well after each one. Scrape down the sides and bottom of the bowl as you go.

With the mixer on low, alternate adding in the dry ingredients and the wet ingredients, beginning and ending with the dry, mixing until just incorporated.

Spoon the cake batter into your prepared pan and spread evenly using a offset spatula. Bake on the middle rack of your preheated oven for 35 to 45 minutes or until a tester comes back clean with a few crumbs attached.

Allow the cake to cool for 10 minutes in the pan before removing (using the parchment paper) and transferring to a wire rack to finish cooling.

MAKE THE FROSTING:

In a medium to large mixing bowl, sift in the powdered sugar. To that, add the softened mascarpone cheese, lemon zest, sea salt, heavy cream and lemon extract. Using a hand mixer, mix on medium to medium-low speed until combined. Do not over mix, as it can separate/curdle.

Once the cake has cooled, add the frosting on top of the cake and spread evenly with an offset spatula. Sprinkle with extra chopped pistachios before slicing and serving.

Desserts & Sweet Treats