Pistachio Lemon Cake with Lemon Frosting (video)

2 prep + 24 cook

servings

Delicate pistachio lemon cake with creamy lemon cream cheese frosting, garnished with more pistachios and lemons. Perfect for any occasion!

Preheat the oven to 350°F. Line three, 8-inch cake pans with parchment paper, or spray the sides and bottom with a non-stick baking spray.
Add the granulated sugar into a large mixing bowl, then zest the lemons directly into the sugar. Use your fingers to blend the zest and sugar together.
Next, squeeze out the lemon juice from the zested lemons; you may need an additional lemon to get the needed ½ cup juice. Pour the lemon juice into the mixing bowl.
Add the melted butter, eggs, sour cream, vanilla extract, and lemon extract. Use a whisk or a mixer and blend everything together.
In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and sea salt. Sift the dry ingredients into the wet batter, then mix just until well incorporated.
Last, fold in finely diced pistachios. I place mine into a food processor and pulse for one minute.

Divide the cake batter evenly between the three prepared pans; use a kitchen scale for accuracy. Use an off-set spatula to spread the batter evenly.
Bake the cake layers at 350°F for 22 to 24 minutes, just until the tops are lightly browned, and the cake springs back when lightly pressed on the top. A toothpick inserted into the center should come out clean.
Remove the cakes from the oven, cool in the pans for 5 minutes, then gently remove from the pans and put onto a wire rack to cool. Remove the parchment paper from the bottom.

For the frosting: place the softened butter into a mixer bowl with a flat beater attached. If using a handheld mixer, use the beaters. Beat the butter by itself for about 7 to 10 minutes, until it’s light and fluffy.
Next, add softened cream cheese. Beat the cheese and butter together for about 5 minutes, until well combined.
Add the zest of 1 lemon, lemon extract, vanilla extract, sea salt, and half the powdered sugar. Mix for about 1 minute at a low speed.
Add the remaining powdered sugar. Once it’s well incorporated, beat the frosting on medium-high speed for 4 to 6 until the frosting is fluffy and creamy.
If not assembling the cake right away, keep the frosting refrigerated. If the frosting is too soft, place the entire bowl into the refrigerator for 1 hour, then mix again.

Use a long-serrated knife to level the top of the cake layers. Use a pastry brush to lightly soak the cake layers with milk.
To assemble the cake, spread a generous amount of lemon frosting between each cake layer using an off-set spatula.
Apply a light, crumb coat layer of frosting on the outside of the cake, then refrigerate for 30 minutes. Once chilled, apply a generous, final layer of frosting on the outside of the cake and smooth with cake spatulas.
If desired, garnish the sides of the cake with finely ground pistachios.
Transfer any remaining frosting into a pastry bag; I used a simple, round tip. Pipe dollops of frosting onto the cake, then garnish with lemon wedges. Watch my video tutorial to see how I decorated my cake.

This pistachio lemon cake can be enjoyed right away and is best enjoyed at room temp.
I recommend refrigerating the cake for longer storage. If storing the cake in the refrigerator overnight, allow the cake to warm back up to room temp before serving and enjoying.