Lemon Pistachio Cake with Mascarpone Frosting Recipe
This Lemon Pistachio Cake is a moist, flavorful dessert combining the zesty brightness of fresh lemons with the rich, nutty crunch of finely ground pistachios. Made with olive oil and gluten free flour for a tender crumb, it’s topped with a luscious mascarpone whipped cream frosting and garnished with crushed pistachios and lemon slices, perfect for a light yet indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours (including cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American with Mediterranean influences
- Diet: Gluten Free
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
Mascarpone Whipped Cream 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
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease the bottom and sides of a cake pan, then place a circle of parchment paper at the bottom and grease or spray again to ensure easy release.
- Infuse sugar with lemon zest: In a large bowl, use your hands to massage the lemon zest into the cane sugar for several minutes. This helps release the lemon oils and intensifies the flavor throughout the cake.
- Combine wet ingredients: Add the eggs, extra virgin olive oil, milk, fresh lemon juice, and vanilla extract to the lemon-scented sugar. Whisk everything thoroughly until the mixture is smooth and well combined.
- Mix dry ingredients into batter: Incorporate 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—avoid overmixing to keep the cake tender.
- Bake the cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely, about 2 hours.
- Prepare mascarpone frosting: In a large bowl or stand mixer, beat the mascarpone cheese with powdered sugar until smooth. Then add heavy cream, a pinch of kosher salt, and a splash of vanilla extract. Continue to beat until stiff peaks form, creating a rich whipped cream frosting.
- Frost and garnish the cake: Once the cake is fully cooled, evenly spread the mascarpone whipped cream frosting over the top. Sprinkle with extra crushed pistachios and adorn with lemon slices for a fresh, elegant finish. Serve and enjoy!
Notes
- For best flavor, use fresh lemon zest and juice from ripe lemons.
- Finely grinding the pistachios prevents the cake from becoming too dense and ensures they impart a subtle, nutty flavor.
- If gluten free is not required, all-purpose flour can be used as a substitute.
- Letting the cake cool completely before frosting prevents the mascarpone frosting from melting.
- The frosting can be made a few hours ahead and refrigerated; bring to room temperature before spreading.
