Description
A delicious and moist Lemon Pistachio Milk Cake, perfectly complemented with a creamy frosting and a delightful milk soak, making it a wonderful dessert option.
Ingredients
Scale
- 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
- 1 cup (240 ml) buttermilk, at room temperature
- 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
- 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
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
- Add pistachios to a food processor and pulse until finely ground. Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add the sugar and lemon zest, rubbing the zest into the sugar to release its flavor.
- Add softened butter to the bowl and cream it with the sugar mixture using an electric mixer on high speed for 1–2 minutes until fluffy.
- Add eggs and vanilla, mixing at medium speed until pale and smooth, around 1 minute.
- Gradually add the buttermilk and flour mixture, mixing on low speed and scraping down the sides as needed.
- Gently fold the ground pistachios into the batter until evenly combined.
- Pour the batter into the prepared pan and bake for 38–42 minutes, or until a toothpick comes out clean. Cool in the pan for 30 minutes, then transfer to a wire rack.
- Mix pistachio milk, sweetened condensed milk, lemon zest, and vanilla. Let sit for 20 minutes, then sieve and transfer to a pourable container.
- Grind pistachios into a smooth paste. Beat butter with a mixer on high speed for 5 minutes until fluffy, then add cream cheese and beat again. Mix in pistachio paste and lemon zest, then sift powdered sugar in and mix until fluffy.
- Cut a thin layer off the top of the cooled cake, poke holes into the cake and pour the pistachio milk soak slowly over it. Frost with cream cheese frosting and swirl lemon curd if desired. Slice and serve.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Do not overmix the batter to maintain a light texture.
- Alternative milks or sweeteners can be used to suit dietary preferences.
- Prep Time: 30 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg