Lemon Pistachio Cake
This Spring I am obsessed with Lemon. Well, actually, I am always kind of obsessed with Lemon, but this Spring it seems especially strong. I am going to try to spread out all of the lemon based recipes that I am baking and collecting over here, but this one needs to be out in the universe right away.
I am very into the idea of layering right now, and combining different ingredients in new ways. This cake combines two lovely Spring flavors, lemon and pistachio. They are gorgeous together- completely complimentary.
This cake has a crispy, dense layer of pistachio crust on the bottom, and then a tender layer of Lemon Buttermilk cake baked right on top of it. It is finshed with a sweet and sour lemon glaze, and garnished with gorgeous chopped raw pistachios.
It definitely makes an impact with how pretty it is. I also think that this cake can do double duty as a dessert, tea cake or as a breakfast cake. I served this for brunch this past weekend. The other good news is that it sits well. The (shrinking) leftovers have been under a cake dome on the counter this week. Three days after I first served it, my mom (who is picky!) declared it still great. That means it was still great three days later ☺
OK- hopefully this can brighten up a meal for your family or friends in the near future.
1 1/2 cups AP flour
2 cups raw pistachio nuts
1 cup powdered sugar
1 cup cold butter, cut into small pieces
½ tsp salt
Lemon Buttermilk Cake
1 stick unsalted butter, room temperature
1 cup sugar
1-2 Tbs fresh lemon zest, (skin of 2 large lemons)
1/3 cup fresh lemon juice
2 large eggs
1 1/2 cups cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 ½ cups powdered sugar
1/3-1/2 cup lemon juice
Preheat the oven to 350 degrees.
Prepare a 10” Spring form pan with baking spray.
For the Pistachio Layer:
In a food processor, combine the flour, pistachios, sugar and salt. Pulse until well combined. Add the butter and pulse until a green, uniform dough forms.
Pour the dough into the spring form pan.
Press into a firm crust on the bottom of the pan. Set aside.
For the Cake Layer:
In the bowl of a standing mixer fitted with a whisk attachment, add the butter, sugar and lemon zest.
Beat the butter, sugar and zest together until they are light and fluffy.
In a separate bowl mix together the dry ingredients and set aside.
With the mixer running on low, add the eggs one at a time, combining thoroughly in between.
Add the lemon juice, (it will look curdled, but it’s not!)
Add one half of the dry ingredients, and then half of the buttermilk.
Finish with the rest of the dry ingredients, and mix the batter until all of the ingredients are completely combined and the batter is light and fluffy.
Pour the cake batter on top of the pistachio layer.
Bake the cakes on a middle shelf for 25-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool before removing from the pan.
While the cake is cooling, whisk until the desired consistency: Opaque and thick enough to coat, but still runny enough to drip down the sides.
When the cake is completely cool, pour the glaze over the top, letting it drip down the sides.
Sprinkle with a few Tbs of chopped pistachio nuts.
Slice and Enjoy!