Description

This Lemon Pistachio Cake is a moist, flavorful dessert that combines bright citrus notes with the rich, nutty taste of pistachios. Made with a blend of lemon zest, fresh lemon juice, and finely ground pistachios, the cake is topped with a luscious mascarpone whipped cream frosting and garnished with crushed pistachios and lemon slices for an elegant finish. Perfect for gatherings or a special treat, it’s gluten-free adaptable and uses simple pantry ingredients.

Ingredients

Cake

1 cup cane sugar (or granulated sugar) (200g)
2 tbsp lemon zest (14g, from about 2-3 lemons)
3 large eggs
¾ cup extra virgin olive oil (150ml)
½ cup milk of choice (115ml, preferably whole milk)
¼ cup fresh lemon juice (56ml, from about 1-2 lemons)
1 tsp vanilla extract
1.5 cups gluten free 1-to-1 flour (or normal all-purpose flour) (186g)
1 cup finely ground pistachios (116g)
1 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt

Frosting

4 oz mascarpone cheese
½ cup powdered sugar (62g)
¾ cup heavy cream
Pinch of kosher salt
Splash of vanilla extract
Extra crushed pistachios and lemon slices (for garnish)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease the bottom and sides of your cake pan. Place a circle of parchment paper on the bottom of the pan and grease again or use non-stick spray to ensure easy cake removal.
Infuse Sugar with Lemon Zest: In a large bowl, use your hands to massage the lemon zest into the sugar for several minutes. This releases essential oils from the zest, enhancing the lemon flavor throughout the cake.
Mix Wet Ingredients: Add the eggs, extra virgin olive oil, milk, fresh lemon juice, and vanilla extract to the lemon-infused sugar. Whisk everything together until smooth and fully combined.
Combine Dry Ingredients: Add the gluten-free flour, finely ground pistachios, baking powder, baking soda, and kosher salt to the wet ingredients. Stir gently with a spatula until just combined, being careful not to overmix to maintain cake tenderness.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack, approximately 2 hours, before frosting.
Prepare Frosting: In a large bowl or stand mixer bowl, beat the mascarpone cheese and powdered sugar together until smooth. Add the heavy cream, a pinch of kosher salt, and a splash of vanilla extract. Continue beating until stiff peaks form, creating a light and creamy frosting.
Frost and Garnish: Spread the mascarpone whipped cream frosting evenly over the cooled cake. Sprinkle with extra crushed pistachios and garnish with fresh lemon slices for a beautiful presentation. Serve and enjoy!

Notes

Finely ground pistachios provide better texture and flavor distribution in the cake compared to chopped pistachios.
You can substitute regular all-purpose flour instead of gluten-free flour if desired, but adjust for any differences in baking times or texture.
Allow the cake to cool completely before frosting to prevent the frosting from melting.
For a dairy-free version, substitute mascarpone and heavy cream with suitable non-dairy alternatives, but keep in mind the texture and flavor may vary.