Lemon Pistachio Cake with Mascarpone Frosting
- 3⁄4 cup shelled roasted pistachios, plus more for topping
- Zest of 2 lemons
- 1 1⁄2 cups cake flour
- 1⁄4 tsp baking soda
- 1⁄4 cup sour cream
- 1 tsp vanilla extract
- 1⁄3 cup whole milk
- 1⁄2 cup unsalted butter, softened
- 1 cup sugar
- 3⁄4 tsp kosher salt
- 3 eggs
- Frosting
- 3⁄4 cup mascarpone, softened
- 3⁄4 cup powdered sugar
- 1 Tbsp heavy whipping cream
- 1 tsp grated lemon zest
- 1 tsp lemon juice
- 1⁄8 tsp kosher salt
Preheat the oven to 350 F. Line the bottom of a buttered 8 x 8-inch baking pan with parchment paper, then butter the paper.
Place pistachios and lemon zest into a food processor bowl; pulse until finely ground (but not pistachio butter). Transfer mixture into a bowl. Add flour, baking powder and baking soda. Whisk to combine; set aside. Whisk together sour cream, vanilla and milk in a small bowl; set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, until fully incorporated. With mixer on low, alternate adding the dry ingredients (in 3 additions) and the wet ingredients (in 2 additions), starting and ending with the dry ingredients.
Pour the batter into the prepared pan; smooth the top. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Carefully remove cake from pan, peel off the parchment paper, then invert onto a wire rack to cool completely.
Prepare the frosting: Combine all frosting ingredients in a medium bowl. Mix just until smooth, being careful not to overmix or curdle the frosting. Frost the cake, then sprinkle on extra chopped pistachios. Serve or refrigerate until serving. Makes 8 servings.