Lemon Pistachio Milk Cake with Cream Cheese Frosting Recipe

If you’re looking to wow your friends and family with a dessert that feels both indulgent and fresh, you absolutely must try this Lemon Pistachio Milk Cake with Cream Cheese Frosting Recipe. This cake is a delightful blend of nutty pistachios and zesty lemon, soaked in a luscious pistachio milk mixture that keeps every bite moist and flavorful. Topped with a silky cream cheese frosting that’s infused with pistachio and lemon zest, it’s the perfect balance of tangy and sweet that you’ll want to savor again and again.

Ingredients You’ll Need

This Lemon Pistachio Milk Cake with Cream Cheese Frosting Recipe comes together from ingredients you likely treasure in your kitchen pantry, each chosen for how it layers flavor and texture into this irresistible cake. From the crunch of pistachios to the brightness of lemon zest and the richness of cream cheese, every element plays an essential role.

• Pistachios: Use shelled pistachios for a deeply nutty flavor and beautiful green flecks throughout the cake and frosting.
• All-purpose flour: Provides the sturdy base needed for the cake’s tender crumb.
• Baking powder and baking soda: These help the cake rise perfectly to a fluffy texture.
• Salt: Balances sweetness and enhances all the other flavors.
• Granulated sugar: Sweetens the cake and dissolves beautifully when mixed with lemon zest for extra citrus aroma.
• Lemon zest: Brings a fresh, tangy brightness that cuts through the richness of pistachios.
• Unsalted butter: Adds richness and keeps the crumb moist and tender.
• Eggs: Bind the cake together and add a lovely structure.
• Vanilla extract: Enhances the cake’s sweet, nutty flavors with a warm undertone.
• Buttermilk: Gives the cake a subtle tang and helps create a tender crumb.
• Pistachio milk and sweetened condensed milk: Used to soak the cake for incredible moisture and a hint of sweet nuttiness.
• Cream cheese: The star in the frosting, providing a tangy creaminess that complements the lemon and pistachios.
• Powdered sugar: Sweetens and lightens the frosting to a fluffy finish.

How to Make Lemon Pistachio Milk Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch light metal baking pan and line it with parchment paper. This simple prep ensures your cake won’t stick and bakes evenly, giving you that perfect crust on the edges and soft crumb inside.

Step 2: Grind the Pistachios

Place the shelled pistachios in a food processor and pulse until finely ground. This step unlocks the rich pistachio flavor that will permeate your cake and frosting without overwhelming the texture.

Step 3: Mix Dry Ingredients

In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together to evenly distribute the leaveners and salt.

Step 4: Cream Sugar, Lemon Zest, and Butter

In a large bowl, rub lemon zest into the granulated sugar to infuse it with citrus oils—this elevates the flavor dramatically. Then, add softened butter and use an electric mixer on high speed to cream the mixture until it’s light and fluffy, about 1 to 2 minutes.

Step 5: Add Eggs and Vanilla

Mix in the eggs one at a time along with the vanilla extract at medium speed. Continue mixing until the batter looks pale and smooth—this is key to a tender cake crumb.

Step 6: Alternate Adding Buttermilk and Dry Ingredients

Slowly add the flour mixture and buttermilk in batches, starting and ending with the flour. Use low mixing speed and be sure to scrape down the bowl sides frequently. This careful integration keeps the batter airy and helps prevent over-mixing.

Step 7: Fold in Ground Pistachios

Gently fold the ground pistachios into the batter until just combined, keeping the mix light while incorporating that signature pistachio flavor and a little crunch.

Step 8: Bake the Cake

Pour the batter into your prepared pan and bake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 30 minutes before moving it to a wire rack.

Step 9: Prepare the Pistachio Milk Soak

Mix the pistachio milk, sweetened condensed milk, lemon zest, and vanilla, then let sit for 20 minutes to meld flavors. Strain the mixture and pour into a container to keep it smooth and pourable for soaking the cake.

Step 10: Make the Cream Cheese Frosting

Grind pistachios into a smooth, buttery paste. Using a mixer, beat softened butter on high speed for 5 minutes until fluffy, then add cold cream cheese and beat again until completely smooth. Incorporate the pistachio paste, lemon zest, then sift in powdered sugar and mix until the frosting is luxuriously fluffy and spreadable.

Step 11: Assemble the Cake

Cut a thin layer off the top of the cooled cake and poke holes all over it with a skewer or fork. Slowly pour the pistachio milk soak over the cake to deeply infuse every bite. Finally, spread the cream cheese frosting evenly over the top. If you adore lemon curd, you can swirl a little in for a decorative and flavorful finish. Slice and get ready to delight.

How to Serve Lemon Pistachio Milk Cake with Cream Cheese Frosting Recipe

Garnishes

Sprinkle chopped pistachios or fresh lemon zest over the cake to add a pop of color and extra crunch that highlights the core flavors. Edible flowers also make a stunning and festive presentation.

Side Dishes

This cake pairs beautifully with a cup of strong black coffee or an Earl Grey tea, which complements the nutty and citrus notes. For something richer, serve alongside a dollop of whipped cream or a light scoop of vanilla bean ice cream.

Creative Ways to Present

For parties, consider slicing the cake into small squares and presenting them on a tiered dessert stand. You can also layer the cake in a trifle bowl with extra lemon curd and whipped cream, turning this classic into a stunning visual centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep your cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, allowing you to enjoy every last crumb.

Freezing

You can freeze this cake either frosted or unfrosted. Wrap it tightly in plastic wrap followed by aluminum foil to avoid freezer burn. It will keep well for up to 3 months. Thaw it overnight in the fridge before serving.

Reheating

For a fresh-baked feel, warm individual slices gently in the microwave for about 15-20 seconds. Avoid reheating the whole frosted cake to prevent the frosting from melting and separating.

FAQs

Can I use almond milk instead of pistachio milk?

Absolutely! While pistachio milk intensifies the nutty flavor, almond milk is a fine substitute—it will keep the cake moist but with a subtly different taste.

Is it necessary to use sweetened condensed milk in the soak?

The sweetened condensed milk adds creaminess and sweetness that balances the lemon and pistachios perfectly, but you could try replacing it with a mix of heavy cream and sugar for a lighter touch.

Can I make this cake gluten free?

You can substitute the all-purpose flour with a high-quality gluten-free flour blend with xanthan gum for texture. Just be mindful the cake’s crumb might be a bit more delicate.

How long does the frosting keep?

The cream cheese frosting is best used within 3-4 days when stored in the refrigerator because cream cheese has a shorter shelf life compared to buttercream.

Can I make this cake dairy-free?

For a dairy-free version, use vegan butter, dairy-free cream cheese, and plant-based milk alternatives, but expect a slight variation in texture and flavor.

Final Thoughts

This Lemon Pistachio Milk Cake with Cream Cheese Frosting Recipe combines bright citrus and rich nuts into a dessert that feels both familiar and wonderfully special. Whether it’s for a holiday, a birthday, or just because you deserve a treat, this cake is sure to become a cherished favorite. I can’t wait for you to try it and fall in love with every bite!

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