Lemon Pistachio Cake

Prep Cake Strips - If using cake strips, soak them in a large bowl of water and set aside.
Preheat Oven & Prep Pan - Position a rack in the center of the oven and preheat it 350ºF (180ºC). Prep 2 round, 8-inch (20 cm) cake pans by greasing and lining the bottoms with parchment paper.
Grind Pistachios - Finely pulse pistachios in a food processor fitted with an “S” blade. Do not over pulse, as it can turn into a paste.
1 Cup (120g) Shelled Pistachios (raw or roasted)
Combine Dry Ingredients - In a small bowl, whisk together all-purpose flour, baking powder and salt.
2 Cups (240g) All-Purpose Flour
2 Teaspoons Baking Powder
½ Teaspoon Fine Salt
Combine Sugar & Zest - In a large mixing bowl, combine white sugar and finely grated zest of 2 to 3 lemons. Use your fingers to rub the mixture together until it becomes fragrant and fully mixed.
1 ¼ Cups (250g) Granulated White Sugar
2 Tablespoons Finely Grated Lemon Zest, about 3 Lemons
Combine Wet Ingredients - Add the eggs and using a hand mixer, whisk on medium speed for about 2 minutes. Next, with the mixer on medium-low speed, slowly drizzle in the olive oil and mix until combined. Scrape down the sides and bottom of the bowl as needed.
3 Whole Large Eggs
¾ Cup (150g) Olive Oil (light or extra-virgin)
Alternate Wet & Dry Ingredients - Sift in half of the flour mixture and mix on the lowest speed until nearly combined. Then add all of the buttermilk and mix on low until it comes together. Finally, sift in the rest of the dry ingredients and mix until just combined. Scrape down the bowl ensuring all the flour is fully incorporated. Do not over mix.
¾ Cup (170g) Low-Fat Buttermilk
Gently fold in the ground pistachios just until combined.
Evenly distribute the cake batter into your prepared cake pans. If you are using cake strips, wring out the water and fit them around the cake pans.
Bake - Bake for 25 to 28 minutes or until an inserted toothpick in the middle of the cake comes out clean. Allow to cool in the pans for 10 minutes before inverting on a wire rack to cool completely.
Make Lemon Cream Cheese Frosting - Beat together cream cheese, butter, and lemon zest just until smooth. Then mix in a pinch of salt if using. Starting on low speed and then increasing to medium speed as you go, gradually whisk in powdered sugar, until you reach your desired consistency. Do not overmix. If you'd like a thicker frosting, add more powdered sugar. If the frosting is soft, press a piece of cling wrap directly on top of the frosting and chill for 15 to 20 minutes before using.
8 Oz (227g) Brick Full-Fat Cream Cheese
½ Cup (113g) Unsalted Butter
Zest of 1 to 2 Lemons
¼ Teaspoon Fine Salt
4 to 4 ½ Cups (454g to 567g) Powdered Sugar
Frost Cake - Once cake layers are cooled and if needed, use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. Place one cake layer on a cake stand or serving plate and apply an even layer of frosting.
Apply Crumb Coat - Top with the other cake layer, upside down and spread a thin layer of frosting on the top and around the sides of the cake. Run a cake comb or bench scraper around the sides and top of the cake to smooth out the crumb coat. Chill uncovered in the refrigerator for 20 to 30 minutes for the crumb coat to set up. You can also cover and place your frosting in the fridge while your crumb coat chills.
Decorate & Serve - Remove cake from the fridge and spread another layer of frosting all over the top and sides. Garnish with chopped pistachios and fresh flowers if you'd like. Serve and enjoy!

INGREDIENTS

Lemon Pistachio Cake

Lemon Cream Cheese Frosting

Instructions

Notes