Pistachio and lemon cake with cream cheese frosting
Dimitra's Dishes · ♥ 943 likes · 23K views · 11 min video
Read about everyday cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1¾ cup all purpose flour
- ¼ cup cornstarch
- 1½ tsp baking powder
- 1 tbsp lemon zest
Whisk the flour, cornstarch and baking powder together, then whisk in the lemon zest.
- 4 oz unsalted butter
- 1¼ cup granulated sugar
- 1 tsp pure vanilla extract
- salt
Whip the butter, granulated sugar, vanilla and a pinch of salt in the stand mixer.
- 3 whole eggs
- ½ cup yogurt
Beat in the eggs, then the yogurt and the lemon juice; the mixture will look curdled.
Eggs, yogurt and lemon juice
- 1 cup finely ground pistachios
Add the flour in a few batches on low, tossing the ground pistachios into the last of the flour so they do not sink.
Bake at 350F on the center rack 55 minutes to an hour, until a toothpick comes out clean or with moist crumbs; do not overbake.
Cool completely to room temperature before frosting, or 30 minutes in the freezer to speed it up.
- 8 oz cream cheese
- ½ cup powdered sugar
- lemon zest
- 1 tsp vanilla extract
- 1 tbsp heavy whipping cream
Whip the cream cheese, powdered sugar, lemon zest, vanilla and heavy whipping cream on low then high until smooth, tasting and adding more sugar if wanted.
Pipe the frosting over the cake in stars with a star tip, or dollop it on.
- pistachios
Sprinkle more pistachios over the top. Variation: variation: dust the cake with powdered sugar instead of frosting, or serve with whipped cream or vanilla ice cream