Print

Lemon Pistachio Cake with Milk Soak and Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

This Lemon Pistachio Cake is a moist, flavorful dessert combining the nutty richness of pistachios with bright, zesty lemon. Topped with a luscious cream cheese frosting infused with pistachios and a swirl of lemon curd, this cake is perfect for celebrations or a delightful afternoon treat.

Ingredients

Scale

For the Lemon Pistachio 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

For the Lemon Pistachio Milk Soak:

  • 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

For the Lemon Pistachio Cream Cheese Frosting:

  • 1/2 cup (70 g) pistachios (deshelled)
  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar
  • lemon curd, for swirling into the frosting (optional)

Instructions

  1. Prep the Pistachios: Pulse 1 cup of deshelled pistachios in a food processor until finely chopped but not too fine; set aside. Reserve 1/2 cup for frosting preparation.
  2. Make the Cake Batter: In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream 10 tbsp softened unsalted butter with granulated sugar and 3 tbsp lemon zest until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract. Alternately add the flour mixture and buttermilk beginning and ending with flour. Fold in chopped pistachios gently to the batter.
  3. Bake the Cake: Preheat the oven to 350°F (175°C). Pour batter into a greased and lined 9-inch round cake pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack.
  4. Prepare the Lemon Pistachio Milk Soak: In a small bowl, whisk together pistachio milk, sweetened condensed milk, lemon zest, and vanilla extract. Once the cake has cooled slightly but is still warm, punch holes all over the cake with a skewer or fork and slowly pour the milk soak over the cake, allowing it to absorb fully for a moist texture.
  5. Make the Cream Cheese Frosting: In a food processor, finely chop 1/2 cup pistachios for frosting topping if desired. Beat 1 cup softened unsalted butter and 8 oz cold cream cheese until smooth and creamy. Gradually add 2 cups powdered sugar and beat until fluffy. Fold in the chopped pistachios. Optionally, gently swirl in lemon curd for added lemon flavor and presentation.
  6. Assemble the Cake: Once the cake is fully cooled and soaked, spread the cream cheese frosting evenly over the top and sides of the cake. Garnish with extra chopped pistachios or a lemon zest sprinkle if desired. Chill briefly to set the frosting before serving.

Notes

  • Use room temperature ingredients for best mixing results and proper texture.
  • Make sure not to over-process pistachios to avoid turning them into a paste.
  • Allow the cake to absorb the milk soak gradually for a moist crumb.
  • Chilling the frosting for 15 minutes before spreading can help for easier application.
  • Lemon curd swirl is optional but adds a lovely tart contrast to the sweet frosting.

Keywords: lemon pistachio cake, lemon cake, pistachio cake, cream cheese frosting, lemon dessert, nutty lemon cake

Find it online: https://busyrecipe.com/lemon-pistachio-cake-with-milk-soak-and-cream-cheese-frosting-recipe/