We came across this recipe featured in the Costco Connection magazine and were immediately hooked. This mega delicious cake is lemony, buttery, nutty and adorned with an icing of mascarpone cheese. It’s elegant, and a little exotic.
The recipe has been made by my husband (he’s the baker in the family) at least half a dozen times securing its place in our family’s “keeper recipe” file.
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 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup sour cream
1 teaspoon vanilla extract
1/3 cup whole milk
1/2 cup unsalted butter, softened
1 cup sugar
3/4 teaspoon kosher salt
3/4 cup mascarpone, softened
3/4 cup powdered sugar
1 tablespoon heavy whipping cream
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1/8 teaspoon kosher salt
Preheat the oven to 350 Degrees F. Line the bottom of a buttered 8×8-inch baking pan with parchment paper, then butter the paper.
Place the 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 the sour cream, vanilla and milk in a small bowl; set aside.
In the bowl of a stand mixer fitted with a 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 35-40 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 over mix or curdle the frosting. Frost the cake, then sprinkle on extra chopped pistachios. Serve or refrigerate until serving.
Makes 8 servings. Recipe from Costco Connection. Credit to withspice.com