Name: Lemon Pistachio Cake with Mascarpone Frosting for Spring Joy
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 ¾ cups Cake Flour (Substitute with all-purpose flour and cornstarch (1 ¾ cups all-purpose flour plus ¼ cup cornstarch)); 1 cup Pistachios (Salted pistachios can be used for enhanced depth); 1 tablespoon Lemon Zest (Use zest from fresh lemons for best results); 1 cup Sugar; ½ cup Butter (Room temperature for creaming); ½ cup Sour Cream (Can be substituted with buttermilk); ½ cup Milk (Whole milk is recommended); 3 large Eggs; 1 teaspoon Baking Powder; ½ teaspoon Baking Soda; 1 cup Mascarpone Cheese (Can substitute with cream cheese); 1 teaspoon Vanilla Extract (Enhances flavor); 2 cups Powdered Sugar

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There’s something truly enchanting about the first hint of spring that beckons us to embrace fresh, vibrant flavors. And what better way to celebrate than with a slice of zesty lemon pistachio cake with mascarpone frosting? This delightful cake combines a light, airy crumb infused with the tangy brightness of fresh lemons and the satisfying crunch of pistachios, inviting everyone to savor a moment of pure bliss. With its quick prep time and elegant presentation, this recipe is perfect for spring gatherings or simply indulging in a sunny afternoon treat. So, are you ready to whip up this showstopper? Let’s dive into the magic of baking!

Why is this cake a spring delight?

Fresh, Vibrant Flavors: This lemon pistachio cake delivers a burst of sunshine with every bite, balanced by the nutty crunch of pistachios.

Easy to Make: The straightforward steps make this cake accessible for bakers of all skill levels, perfect for a quick yet impressive dessert.

Versatile Options: Customize your experience! Swap mascarpone for cream cheese or add raspberry preserves for a fruity twist, creating a unique flavor every time.

Beautiful Presentation: Topped with creamy frosting and a sprinkle of pistachios, it’s a showstopper that looks as good as it tastes, making it ideal for gatherings.

Elevate your dessert game and enjoy a slice of this delightful cake that perfectly captures the essence of spring! If you love lemony desserts, don’t miss our Lemon Raspberry Cookies.

Lemon Pistachio Cake with Mascarpone Frosting Ingredients

For the Cake

Cake Flour – Provides a soft, delicate crumb; substitute with a mixture of all-purpose flour and cornstarch (1 ¾ cups all-purpose flour plus ¼ cup cornstarch).
Pistachios – Adds nutty flavor and texture; salted pistachios can be used for enhanced depth.
Lemon Zest – Infuses the cake with a bright, citrusy flavor; use zest from fresh lemons for the best results.
Sugar – Acts as a sweetener to balance the acidity of lemon.
Butter – Provides richness and moisture; room temperature butter is preferred for creaming.
Sour Cream – Contributes moisture and tang; can be substituted with buttermilk if necessary.
Milk – Adds additional moisture; whole milk is recommended for a rich texture.
Eggs – Binds ingredients for structure and moisture.
Baking Powder & Baking Soda – Leavening agents to help the cake rise and provide a fluffy texture.

For the Frosting

Mascarpone Cheese – The main ingredient for frosting, providing a rich and creamy texture; can substitute with cream cheese but may need to adjust for sweetness.
Vanilla Extract – Enhances flavor in both cake and frosting to elevate the overall taste.
Powdered Sugar – Sweetener for the frosting; ensures a smooth, creamy consistency.

Indulge in a slice of this lemon pistachio cake with mascarpone frosting and experience a delightful balance of flavors that truly celebrates spring!

Step‑by‑Step Instructions for lemon pistachio cake with mascarpone frosting

Step 1: Preparation
Preheat your oven to 350°F (175°C). While it’s heating, butter an 8×8-inch baking pan and line it with parchment paper to prevent sticking. The parchment paper should hang over the edges slightly, making it easy to lift the cake out later. Once the oven is ready, you’re all set for the next exciting step!

Step 2: Processing Ingredients
In a food processor, pulse the pistachios and lemon zest until they are finely ground. This should take about 20 seconds. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and the finely ground pistachios and lemon zest until well combined. This mixture will form the flavorful base of your lemon pistachio cake.

Step 3: Mixing Wet Ingredients
In a separate bowl, whisk together the sour cream, milk, and vanilla extract until smooth. This liquid mixture adds moisture and flavor to your cake. Ensure that all ingredients are at room temperature for a better incorporation. Set this bowl aside, as it will soon join forces with the dry ingredients for a delightful cake batter.

Step 4: Creaming Butter and Sugar
In a stand mixer fitted with a paddle attachment, beat the room temperature butter, sugar, and a pinch of salt on medium speed for about 3 minutes, or until the mixture is light and fluffy. The color should lighten, and it should increase in volume. This step is crucial for creating a tender crumb in your lemon pistachio cake.

Step 5: Incorporating Eggs
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition until fully incorporated. This process should take about 2 minutes. You’ll know it’s done when the batter looks smooth and creamy, with no visible traces of egg. This ensures a rich, moist cake with a lovely texture.

Step 6: Combining Mixtures
Gradually alternate adding your dry flour mixture and the wet sour cream mixture into the butter-egg batter. Start and end with the dry mix, folding the ingredients gently until just combined. Be cautious not to over-mix, as this can lead to a denser lemon pistachio cake. It should be light and airy with a thick batter consistency.

Step 7: Bake
Transfer the cake batter into the prepared baking pan and smooth the top with a spatula. Bake in your preheated oven for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Allow the cake to cool in the pan for about 10 minutes before moving it to a wire rack.

Step 8: Prepare Frosting
While the cake is cooling, prepare the mascarpone frosting. In a medium bowl, blend the mascarpone cheese, powdered sugar, and a splash of vanilla extract with an electric mixer until smooth. Be careful not to over-mix, as this can make the frosting too runny. You want it creamy and spreadable yet still thick.

Step 9: Finish and Decorate
Once the cake has completely cooled, spread the mascarpone frosting generously over the top using a spatula. For a lovely finishing touch, garnish with chopped pistachios, sprinkling them evenly across the frosting. This not only enhances the appearance of your lemon pistachio cake with mascarpone frosting but also adds an extra crunch!

Lemon Pistachio Cake with Mascarpone Frosting Variations

Feel free to explore these delightful twists on your lemon pistachio cake, and let your creativity shine in the kitchen!

Cream Cheese Frosting: Replace mascarpone with cream cheese for a tangier flavor that complements the cake’s sweetness beautifully.
A cream cheese frosting offers a lusciousness that adds a refreshing touch to every bite.
Cupcake Transformation: Turn the cake batter into cupcakes; bake for 18-22 minutes in muffin tins for a portable treat.
These adorable cupcakes are perfect for picnics—everyone loves a sweet bite-sized cake!
Fruity Surprise: Add raspberry preserves between cake layers or mix into the frosting for a fruity burst.
This unexpected flavor twist brings a delightful sweetness that balances the lemony zing beautifully.
Nut Variations: Experiment with different nuts such as almonds or walnuts for a unique twist on flavor and texture.
Each nut brings its own charm, creating an entirely new flavor profile with each bite.
Gluten-Free Option: Substitute the cake flour with a gluten-free blend, allowing everyone to enjoy this delicious cake.
Just ensure that your gluten-free blend contains xanthan gum for the best cake structure.
Citrus Medley: Mix in the zest of oranges or limes along with the lemon for a vibrant citrus medley.
This playful combination adds depth and complexity to the zesty flavor profile.
Add a Hint of Spice: Incorporate a teaspoon of cardamom or ginger for a warm, aromatic flavor that elevates the dish.
These spices not only enhance flavors—they evoke a cozy, spiced spring afternoon.

If you’re a fan of lemon, don’t forget to try our luscious Lemon Raspberry Cookies or get creative with a savory twist using Lemon Pizza Zesty!

Helpful Tricks for Lemon Pistachio Cake

Room Temperature Ingredients: Ensure all your ingredients are at room temperature for easy mixing and a perfect batter consistency, which contributes to the fluffiness of your lemon pistachio cake with mascarpone frosting.
Don’t Overmix: Gently fold your batter to maintain that light, airy texture. Overmixing can lead to a dense cake, which we definitely want to avoid!
Toothpick Test: Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs. This ensures a perfectly baked cake every time!
Cool Before Frosting: Allow the cake to cool completely before frosting to prevent the mascarpone frosting from melting. A cooled cake allows for a stunning presentation!
Garnish Wisely: Garnish with freshly chopped pistachios just before serving to keep them crunchy and vibrant, enhancing both flavor and visual appeal.

Make Ahead Options

These zesty lemon pistachio cake with mascarpone frosting are perfect for busy home cooks looking to streamline their meal planning! You can bake the cake and store it, tightly wrapped, at room temperature for up to 3 days, or refrigerate it for longer freshness. The mascarpone frosting can be prepared ahead as well—just keep it chilled in an airtight container for up to 24 hours; let it warm slightly at room temperature before spreading. To serve, frost the cooled cake right before your gathering for that fresh taste. This prep-ahead strategy ensures you enjoy a delightful dessert with minimal effort on the day of your celebration!

What to Serve with Lemon Pistachio Cake with Mascarpone Frosting

A slice of this delightful cake shines even brighter when paired with complementary tastes and textures.

Fresh Berries: The sweetness and acidity of summer berries like strawberries and raspberries elevate the cake’s citrusy notes, creating a refreshing balance.
Light Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy texture, enhancing the cake’s rich mascarpone frosting to create a cloud-like experience.
Mint Tea: Steeping fragrant mint leaves in hot water can provide a refreshing drink that cleanses the palate between bites, complementing the bright flavors of the cake.
Lemon Sorbet: A scoop of lemon sorbet adds a tangy, icy contrast that echoes the cake’s bright lemony flavor, making each bite feel zesty and spirited.
Chocolate Drizzle: A touch of dark chocolate drizzle over the cake can offer a luxurious indulgence, balancing the bright flavors with a whisper of rich, bittersweet complexity.
Nuts & Seeds Medley: A mix of toasted nuts, such as almonds and more pistachios, can add a satisfying crunch, enhancing the textural experience and nutty essence of the cake itself.
Vanilla Ice Cream: Creamy vanilla ice cream served alongside creates a delightful temperature contrast, as the cold ice cream perfectly complements the zingy warmth of the lemon cake.
Prosecco: A glass of bubbly Prosecco harmonizes with the cake’s flavors, making for a merrier celebration, ideal for spring gatherings and special occasions!

How to Store and Freeze Lemon Pistachio Cake with Mascarpone Frosting

Fridge: Store your lemon pistachio cake in an airtight container for up to 3 days. If frosted, refrigerate the entire cake to preserve its freshness.

Freezer: Wrap slices in plastic wrap and then foil, keeping them airtight. They can be frozen for up to 2 months, allowing you to enjoy the cake at your leisure!

Reheating: Thaw slices overnight in the fridge before enjoying. For a warm treat, gently microwave for 10-15 seconds, taking care not to overheat the frosting.

Room Temperature: If serving the cake the same day, keep it covered at room temperature for up to 1 hour. Beyond that, ensure it’s refrigerated to maintain quality.

Lemon Pistachio Cake with Mascarpone Frosting Recipe FAQs

How do I choose the best pistachios for this cake?
When selecting pistachios, look for ones that are fresh and have a vibrant green color. Avoid any that are dull or have dark spots, as these can indicate staleness. I often opt for roasted and salted pistachios for added flavor, but feel free to use unsalted if you prefer a more delicate taste!

How should I store leftover lemon pistachio cake?
You can store your lemon pistachio cake in an airtight container in the refrigerator for up to 3 days. If it’s frosted, keep the entire cake covered. For the best taste, allow it to sit at room temperature for about 30 minutes before serving—it’ll be more enjoyable that way!

Can I freeze lemon pistachio cake with mascarpone frosting?
Absolutely! To freeze, wrap slices securely in plastic wrap followed by aluminum foil to prevent freezer burn. The cake can be kept frozen for up to 2 months. When you’re ready to enjoy, thaw the slices in the fridge overnight, and if you’d like, warm them gently in the microwave for about 10-15 seconds. Just be cautious not to overheat the frosting!

What if my cake doesn’t rise properly?
If your lemon pistachio cake doesn’t rise as expected, it might be due to expired baking powder or baking soda. Always check the expiration date on these leavening agents before using them to ensure they’re still effective. Moreover, make sure you properly mixed the dry ingredients with the wet. A gentle folding motion is crucial to maintain airiness in the batter—over-mixing can lead to a denser cake.

Are there any dietary considerations with this recipe?
This recipe is vegetarian, but if you need it to be gluten-free, you can substitute the cake flour with a gluten-free flour blend. Just check the pistachios for any potential allergens, as they may not be suitable for those with nut allergies. If you’re serving this cake to someone who may have dairy sensitivities, you can swap mascarpone for a dairy-free cream cheese based on coconut or cashew.

Can I use a different frosting besides mascarpone?
Certainly! If you prefer a different flavor, cream cheese works beautifully as a substitute for mascarpone, giving the frosting a hint of tanginess that complements the lemon quite well. Alternatively, consider a whipped cream frosting for a lighter texture or even a simple lemon glaze for something fruity and refreshing.