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Lemon Pistachio Milk Cake with Cream Cheese Frosting Recipe

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4.3 from 83 reviews

  • Author: admin
  • Total Time: 1 hour 12 minutes
  • Yield: 12 servings 1x

Description

This luscious Lemon Pistachio Milk Cake combines nutty pistachios with vibrant lemon zest for a moist, flavorful dessert. The cake is soaked in a creamy pistachio milk mixture and topped with a rich pistachio cream cheese frosting, offering a delightful balance of citrus brightness and nutty sweetness. Perfect for celebrations or any time you want a show-stopping yet comforting treat.

Ingredients

Scale

Cake

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

Soak

  • 1/2 cup (120 ml) pistachio milk
  • 1/2 cup (150 g) sweetened condensed milk
  • 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
  • 1/2 tsp vanilla extract

Frosting

  • 1/2 cup (70 g) pistachios, deshelled (for frosting)
  • 1 cup (224 g) unsalted butter, softened (for frosting)
  • 8 oz (226 g) cream cheese, cold (for frosting)
  • 2 cups (260 g) powdered sugar (for frosting)
  • 1/2 tbsp (5 g) lemon zest (for frosting)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal of the cake.
  2. Grind pistachios: Add 1 cup of deshelled pistachios to a food processor and pulse until finely ground. Set this aside for later use in the batter.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
  4. Flavor the sugar: In a large bowl, combine the granulated sugar with 3 tablespoons of lemon zest. Rub the zest into the sugar to enhance the lemon aroma throughout the cake.
  5. Cream butter and sugar: Add softened butter to the sugar mixture. Using an electric mixer on high speed, cream them together for 1–2 minutes until the mixture is light and fluffy.
  6. Add eggs and vanilla: Mix in the eggs and 1 tablespoon of vanilla extract on medium speed until the batter becomes pale and smooth, about 1 minute.
  7. Combine wet and dry ingredients: Gradually add the buttermilk and the dry flour mixture to the batter, mixing on low speed. Scrape down the sides as needed to ensure uniform mixing.
  8. Fold in pistachios: Gently fold the ground pistachios into the batter to maintain texture and even distribution.
  9. Bake the cake: Pour the batter into the prepared pan and bake for 38–42 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Let the cake cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
  10. Prepare the soak: In a bowl, mix the pistachio milk, sweetened condensed milk, 1/2 tablespoon lemon zest, and 1/2 teaspoon vanilla extract. Let the mixture sit for 20 minutes to allow flavors to blend, then strain it through a sieve into a pourable container.
  11. Make pistachio paste and frosting: Grind 1/2 cup of pistachios into a smooth paste. Beat 1 cup of softened unsalted butter on high speed for 5 minutes until fluffy. Add cold cream cheese and beat again until well combined. Mix in the pistachio paste and lemon zest, then sift powdered sugar into the frosting and beat until light and fluffy.
  12. Assemble the cake: Cut a thin layer off the top of the cooled cake to level it. Poke holes into the cake with a skewer or fork, then slowly pour the pistachio milk soak over the cake, allowing it to absorb. Spread the pistachio cream cheese frosting evenly on top. Optionally, swirl lemon curd on the frosting for extra zing. Slice and serve.

Notes

  • Ensure all dairy ingredients are at room temperature to achieve a smooth batter and frosting.
  • Using parchment paper prevents the cake from sticking and makes removal easier.
  • Letting the soak mixture rest before pouring allows flavors to meld and results in a more pronounced pistachio flavor.
  • You can substitute pistachio milk with regular milk if unavailable, but pistachio milk enhances the nutty flavor.
  • For extra lemon flavor, add a bit more zest to the frosting or cake batter as desired.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://restaurantrecipesbook.com/lemon-pistachio-milk-cake-with-cream-cheese-frosting-recipe/