Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Pistachio Milk Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 75 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 42 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Pistachio Milk Cake is a moist and flavorful dessert featuring finely ground pistachios folded into a lemon-zested batter. It is baked to perfection, soaked in a luscious pistachio milk and sweetened condensed milk mixture, and topped with a creamy pistachio cream cheese frosting with a hint of lemon. Perfect for special occasions or a sophisticated treat, this cake combines nutty, citrusy, and creamy elements harmoniously.

Ingredients

Scale

Cake

  • 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 extract
  • 1 cup (240 ml) buttermilk, at room temperature

Pistachio Milk Soak

  • 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 extract

Frosting

  • 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

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy cake removal.
  2. Grind pistachios: Place 1 cup of shelled pistachios into a food processor and pulse until finely ground but not as a powder. Set aside this ground pistachio for use in the batter.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure even distribution of leavening agents.
  4. Flavor sugar: In a large bowl, add granulated sugar and 3 tablespoons lemon zest. Rub the zest into the sugar with your fingertips to release the citrus oils, infusing the sugar with bright lemon flavor.
  5. Cream butter and sugar: Add softened butter (10 tbsp) to the lemon sugar mixture. Using an electric mixer on high speed, cream them together for 1 to 2 minutes until the mixture becomes light and fluffy.
  6. Add eggs and vanilla: Beat in the eggs one at a time along with 1 tbsp vanilla extract, mixing at medium speed until the batter turns pale and smooth, about one minute.
  7. Combine wet and dry ingredients: Gradually add the buttermilk and the flour mixture to the batter alternately, mixing on low speed. Be sure to scrape down the sides of the bowl periodically to incorporate everything evenly.
  8. Fold in ground pistachios: Gently fold in the finely ground pistachios into the batter using a spatula, making sure they are evenly distributed without overmixing.
  9. Bake the cake: Pour the batter into the prepared pan, smooth the top, and bake for 38 to 42 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Cool the cake in the pan for 30 minutes, then transfer to a wire rack to cool completely.
  10. Prepare pistachio milk soak: Mix pistachio milk, sweetened condensed milk, 1/2 tbsp lemon zest, and 1/2 tsp vanilla extract in a bowl. Let this mixture sit for 20 minutes to meld flavors, then strain it through a sieve and transfer to a pourable container.
  11. Make pistachio cream cheese frosting: Grind 1/2 cup pistachios into a smooth paste. Beat 1 cup unsalted butter with an electric mixer on high speed for 5 minutes until fluffy. Add cold cream cheese and beat again until well combined. Mix in pistachio paste and 1/2 tbsp lemon zest. Slowly sift in powdered sugar and continue mixing until the frosting is light and fluffy.
  12. Soak and frost the cake: Once the cake has cooled, cut a thin layer off the top to level it. Using a skewer or fork, poke holes evenly all over the cake surface. Slowly pour the pistachio milk soak over the cake allowing it to absorb. Finally, spread the pistachio cream cheese frosting evenly on top. Optionally, swirl in lemon curd for an extra citrusy touch. Slice and serve.

Notes

  • Ensure all ingredients such as eggs, butter, and buttermilk are at room temperature for best mixing results and texture.
  • Do not overmix the batter after adding flour to keep the cake tender and moist.
  • The soaking step is crucial to infuse moisture and flavors into the cake; pour the soak slowly to allow full absorption.
  • If pistachio milk is unavailable, you can make a homemade version by blending soaked pistachios with water and straining the mixture.
  • For a dairy-free version, use vegan butter, plant-based cream cheese, and nondairy milk alternatives, though this will alter flavor and texture.
  • The cake can be stored covered in the refrigerator for up to 3 days, but bring to room temperature before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://simplemealsbykim.com/lemon-pistachio-milk-cake-recipe/