Lemon Pistachio Cake (Print Version)

# Ingredients:

→ Lemon Pistachio Cake

01 - 1 cup (140 g) pistachios, deshelled
02 - 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/2 tsp salt
06 - 1 1/2 cups (300 g) granulated white sugar
07 - 3 tbsp (30 g) lemon zest (about 3 large lemons)
08 - 10 tbsp (140 g) unsalted butter, softened
09 - 3 eggs, at room temperature
10 - 1 tbsp (15 ml) vanilla
11 - 1 cup (240 ml) buttermilk, at room temperature

→ Lemon Pistachio Milk Soak

12 - 1/2 cup (120 ml) pistachio milk
13 - 1/2 cup (150 g) sweetened condensed milk
14 - 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
15 - 1/2 tsp vanilla

→ Lemon Pistachio Cream Cheese Frosting

16 - 1/2 cup (70 g) pistachios, deshelled
17 - 1 cup (224 g) unsalted butter, softened
18 - 8 oz (226 g) cream cheese, cold
19 - 2 cups (260 g) powdered sugar
20 - 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
21 - lemon curd (optional, for swirling)

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper. Add pistachios to a food processor and pulse until finely ground. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, rub sugar and lemon zest together with your fingers to extract flavor, then cream with softened butter until light and fluffy using an electric mixer. Add eggs and vanilla, mixing until pale and smooth. Incorporate buttermilk and dry ingredients alternately on low speed until combined. Fold in ground pistachios, then pour batter into the prepared pan.
02 - Bake the cake for 38-42 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 30 minutes, then lift the cake out of the pan using the parchment paper and allow it to cool completely on the rack.
03 - In a small bowl, mix pistachio milk, sweetened condensed milk, lemon zest, and vanilla. Let sit for 20 minutes. Pass the mixture through a sieve to remove zest, then transfer to a pourable container.
04 - Grind pistachios in a food processor until they form a smooth paste. Beat softened butter on high speed until pale and fluffy, about 5 minutes. Add cold cream cheese and mix until fluffy, about 1 minute. Mix in pistachio paste and lemon zest. Sift in powdered sugar, mixing on low speed until combined, then beat on high speed until fluffy.
05 - Trim the top layer of the cooled cake to make it even. Transfer to a serving plate and poke small holes across the surface. Slowly pour the milk soak over the cake, allowing it to absorb. Spread frosting over the top with an offset spatula, optionally swirling lemon curd into the frosting. Slice into 16 portions and serve.

# Notes:

01 - Chilling the frosting briefly before assembly can make it easier to spread.
02 - Allow the milk soak to fully absorb for the best texture.

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