Moist Lemon Pistachio Cake with Cream Cheese Frosting

Introduction

This Moist Lemon Pistachio Cake with Cream Cheese Frosting is a delightful and refreshing dessert that combines the brightness of lemon, the crunch of pistachios, and the tanginess of cream cheese frosting. It’s surprisingly easy to make, using everyday ingredients that you might already have in your pantry. The best part? It’s perfect for any occasion, whether you’re celebrating a special birthday, hosting a brunch, or simply looking for a sweet treat to brighten up your day. With its moist and flavorful cake, crunchy pistachio topping, and creamy frosting, this dessert is sure to impress your family and friends.

Why This Works

• The combination of lemon zest, lemon juice, and pistachios creates a beautiful balance of flavors and textures that will leave you wanting more.
• The cake is incredibly easy to prepare, requiring only a few simple ingredients and minimal effort to mix and bake.
• The cream cheese frosting adds a rich and tangy element to the cake, complementing the brightness of the lemon and the crunch of the pistachios perfectly.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup chopped pistachios
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Step 1: Preheat and Prep Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. Step 2: Mix the Cake Batter In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in the lemon zest and juice.
3. Step 3: Combine Wet and Dry Ingredients With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the chopped pistachios, beginning and ending with the flour mixture. Beat just until combined.
4. Step 4: Bake the Cakes Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. Step 5: Make the Cream Cheese Frosting Beat the cream cheese and butter until smooth and creamy. Beat in the vanilla extract. Gradually add the powdered sugar, beating until smooth and creamy.
6. Step 6: Assemble the Cake Once the cakes are completely cool, place one cake layer on a serving plate and spread a thick layer of cream cheese frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting.

Handy Tips

• Make sure to use room temperature ingredients for the best results.
• Don’t overmix the batter, as this can result in a dense cake.
• If you want a stronger lemon flavor, you can add more lemon zest or juice to the batter.

Heat Control

To ensure that your cakes are baked to perfection, keep an eye on them after 25 minutes of baking. A toothpick inserted into the center of the cake should come out clean, and the tops should be lightly golden brown. If you’re unsure, it’s always better to err on the side of caution and bake for a few minutes less, as overbaking can result in dry cakes.

Crunch Factor

The pistachios add a lovely crunch to the cake, but if you want an extra crunchy topping, you can toast some additional pistachios in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned. Chop them up and sprinkle them over the top of the frosted cake for added texture and flavor.

Pro Kitchen Tricks

• To ensure that your cakes release easily from the pans, make sure to grease them properly and line the bottoms with parchment paper.
• If you’re not using your cakes right away, you can wrap them tightly in plastic wrap and freeze them for up to 2 months. Simply thaw at room temperature when you’re ready to frost and serve.

Storage Tips

• Once the cake is frosted, it’s best to store it in an airtight container in the refrigerator to keep it fresh.
• The cake can be stored in the fridge for up to 3 days, and it can also be frozen for up to 2 months.
• When you’re ready to serve, simply remove the cake from the fridge and let it come to room temperature before slicing and serving.

Gift Packaging Ideas

This cake is perfect for gifting to friends and family, and it can be packaged in a variety of ways to make it extra special. Consider placing the cake in a decorative cake box or wrapping it in plastic wrap and tying it with a ribbon. You could also add a few extra touches, such as a handwritten note or a sprinkle of edible flowers, to make the gift even more thoughtful.

Flavor Variations

• Consider adding a teaspoon of almond extract to the batter for a unique flavor combination.
• You could also substitute the pistachios with chopped walnuts or pecans for a different texture and flavor.
• For a lemon-blueberry cake, fold in 1 cup of fresh or frozen blueberries into the batter before baking.

Troubleshooting

• If your cakes don’t release easily from the pans, try running a knife around the edges to loosen them.
• If your frosting is too thin, try adding a little more powdered sugar to thicken it up.
• If your cake is too dense, try adding a little more lemon juice or zest to the batter to lighten it up.

FAQs

• Can I freeze the cake? Yes, the cake can be frozen for up to 2 months. Simply wrap it tightly in plastic wrap and thaw at room temperature when you’re ready to frost and serve.
• Is the cake gluten-free? No, the cake contains all-purpose flour and is not gluten-free. However, you can try substituting the flour with a gluten-free flour blend to make a gluten-free version.
• Can I double the recipe? Yes, you can double the recipe to make a larger cake. Simply multiply all of the ingredients by two and bake the cakes in two 9×13-inch pans.

Conclusion

This Moist Lemon Pistachio Cake with Cream Cheese Frosting is a delicious and impressive dessert that’s perfect for any occasion. With its moist and flavorful cake, crunchy pistachio topping, and creamy frosting, it’s sure to be a hit with your family and friends. So go ahead, give it a try, and enjoy the oohs and aahs as you serve it up!