Lemon Pistachio Cake With Mascarpone (Printable)
Zesty lemon and crunchy pistachios in a moist cake, finished with silky mascarpone frosting for an elegant dessert.
# What You Need:
→ Cake Components
01 - 1 ½ cups all-purpose flour
02 - ¾ cup shelled unsalted pistachios, finely chopped
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ¾ cup granulated sugar
07 - Zest of 2 lemons
08 - ½ cup vegetable oil
09 - 2 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
11 - ½ cup whole milk
12 - ¼ cup fresh lemon juice
→ Mascarpone Frosting
13 - 1 cup heavy cream, cold
14 - 8 oz mascarpone cheese, cold
15 - ½ cup powdered sugar, sifted
16 - 1 teaspoon pure vanilla extract
17 - Zest of 1 lemon
→ Garnish
18 - ¼ cup chopped pistachios
19 - Additional lemon zest as desired
# Steps:
01 - Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together flour, chopped pistachios, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, rub lemon zest into granulated sugar to release essential oils. Whisk in vegetable oil, eggs, and vanilla extract until smooth and emulsified.
04 - Stir whole milk and fresh lemon juice into the egg mixture until fully incorporated.
05 - Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until combined. Avoid overmixing to prevent dense texture.
06 - Transfer batter to the prepared cake pan, smoothing the surface evenly with an offset spatula.
07 - Bake for 30 to 35 minutes until a toothpick inserted into the center emerges clean or with just a few moist crumbs.
08 - Let the cake rest in the pan for 10 minutes before transferring to a wire rack. Allow to cool completely before frosting.
09 - Beat cold heavy cream in a large bowl until soft peaks form. Be careful not to overwhip.
10 - Add cold mascarpone cheese, sifted powdered sugar, and vanilla extract to the whipped cream. Beat until smooth, creamy, and spreadable consistency is achieved.
11 - Spread the mascarpone frosting evenly over the completely cooled cake top and sides.
12 - Sprinkle chopped pistachios and fresh lemon zest over the frosted cake for visual appeal and texture contrast.
# Expert Advice:
01 -
- The mascarpone frosting stays perfectly spreadable and tastes like chilled cheesecake heaven
- Fresh lemon zest rubbed into sugar creates little pockets of bright citrus flavor throughout
- Pistachios add a gorgeous green speckle and a buttery crunch that balances the tang
02 -
- Overbeating the mascarpone frosting will cause it to curdle and separate
- The cake is done when the edges pull away slightly from the pan
- Rubbing zest into sugar is the secret step that maximizes lemon flavor
03 -
- Toast the pistachios lightly before chopping for an even nuttier flavor
- Add a teaspoon of lemon extract to the frosting for extra brightness