If you’re looking for a dessert that perfectly balances bright citrus with the lush, nutty flavor of pistachios, this Lemon Pistachio Layer Cake Recipe is exactly what you need in your baking repertoire. Imagine tender layers of moist lemon and pistachio sponge, alternated and filled with a luscious homemade lemon curd, and cloaked in a lightly sweetened mascarpone frosting. The final touch of crushed pistachios around the base adds an irresistible crunch and a beautiful, polished look. It’s a cake that dances on your palate with every bite, sure to impress anyone who’s lucky enough to taste it.

Ingredients You’ll Need

This image shows 16 small white bowls and items arranged in four neat rows on a white marbled surface. The top row has a bowl of white flour on the left, a small bowl of salt in the middle, and a bowl full of white sugar on the right. The second row features a bowl of butter on the left, a small bowl with dark brown liquid in the middle, and two bright yellow lemons on the right, one whole and one sliced in half to show the inside. The third row contains a bowl of white granulated sugar on the left, a clear liquid in a bowl next to it, two brown eggs to the right, and a bowl of light milk on the far right. The fourth row has a bowl with chopped green pistachios, a bowl with whole pistachio nuts, a bowl of white cream, and two small brown bottles sitting side by side. The colors are soft with whites, yellows, browns, and greens, all placed in a calm white marbled setting. photo taken with an iphone --ar 4:5 --v 7

This Lemon Pistachio Layer Cake Recipe uses a handful of straightforward ingredients that each play a crucial role in flavor, texture, and the cake’s vibrant appearance. From fresh lemons adding bright zest to rich mascarpone providing creamy frosting, every item is essential.

All-purpose flour: The base for both cake layers, giving structure and tenderness.
Baking powder and baking soda: Leaveners that ensure light, airy layers.
Unsalted butter, softened: Adds moisture and richness to the cake.
Granulated sugar: Sweetens the cake perfectly without overpowering the citrus.
Large eggs: Bind everything together and give the cake its tender crumb.
Lemon zest and juice: Key for the fresh, tangy punch in the lemon layers and curd.
Buttermilk and whole milk: Keep the cake moist and delicate.
Vanilla and almond extracts: Little flavor boosts that deepen the cake’s complexity.
Shelled unsalted pistachios, finely ground: Create the distinct nutty layers and add texture.
Egg yolks (for curd): Provide richness and help thicken the lemon curd.
Heavy whipping cream and mascarpone cheese: The stars of the frosting, lending creaminess and body.
Powdered sugar: Sweetens and smooths the mascarpone frosting.

How to Make Lemon Pistachio Layer Cake Recipe

Step 1: Prepare the Lemon Cake Layers

First, preheat your oven to 350°F (175°C). Grease and line two 6-inch cake pans with parchment paper to prevent sticking. In a bowl, whisk together flour, baking powder, baking soda, and salt to ensure even distribution. Then, in a separate large bowl, cream the softened butter and sugar until it’s light and fluffy – this step is crucial for a tender crumb. Add the eggs one at a time, mixing carefully after each addition. Stir in freshly grated lemon zest, lemon juice, and vanilla extract to infuse the batter with luscious citrus notes. Alternate adding the dry ingredients and buttermilk in three parts, starting and ending with the dry mixture. Divide the batter evenly into your prepared pans and bake for 25 to 28 minutes. You’ll know they’re done when a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Bake the Pistachio Cake Layers

If your oven isn’t still hot, bring it back to 350°F. Prepare two more 6-inch pans by greasing and lining them as before. Combine flour, baking powder, salt, and ground pistachios in a bowl. In a separate one, beat butter and sugar until fluffy, which should take about 2 to 3 minutes. Incorporate eggs one by one, then fold in almond extract for that subtle nutty aroma. Add the dry ingredients alternated with milk, just like the lemon layers. Pour the batter evenly into the pans and bake for 25 to 28 minutes. Let the layers cool slightly in the pans, then move them to a wire rack.

Step 3: Make the Homemade Lemon Curd

This lemon curd is the heart of the filling, bursting with citrus flavor and silky texture. Over medium heat, whisk together lemon juice, zest, sugar, and egg yolks in a saucepan. Stir continuously as the mixture thickens, roughly 7 to 8 minutes, to avoid curdling and to achieve that perfect coat-the-back-of-a-spoon consistency. Once thickened, remove from heat and stir in cubed butter until smooth and glossy. Transfer the curd to a clean jar or bowl and chill for at least an hour to let it set.

Step 4: Whip Up the Mascarpone Frosting

The mascarpone frosting is delightfully light and creamy, balancing the tang of the lemon curd beautifully. Beat mascarpone cheese with powdered sugar until smooth. Pour in cold heavy cream and vanilla extract, then whip on medium-high until you reach thick, spreadable peaks—just be cautious not to overbeat, or it will become grainy.

Step 5: Assemble Your Lemon Pistachio Layer Cake Recipe

Level each of the cake layers by trimming the domed tops to get an even stack. Start with a pistachio layer on your serving plate and spread a thin layer of mascarpone frosting followed by a spoonful of lemon curd. Alternate this layering with lemon and pistachio cakes, frosting, and curd until all layers are stacked, finishing with a lemon layer on top. Apply a thin crumb coat to seal everything in and chill the cake for 30 minutes to firm up. Finally, slather on the remaining mascarpone frosting smoothly over the cake. Press crushed pistachios around the bottom edge and add lemon zest curls on top for a beautiful, aromatic finish.

How to Serve Lemon Pistachio Layer Cake Recipe

Garnishes

For an elegant presentation, crushed pistachios around the base bring texture and a pop of color, while gentle curls of fresh lemon zest on top elevate both the look and aroma. This finishing touch adds sophistication and hints at the flavors inside, making it irresistible even before the first bite.

Side Dishes

This cake shines on its own but pairs wonderfully with light accompaniments like a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement the citrusy and nutty layers. A cup of hot herbal tea or bright lemonade also makes the perfect beverage counterpart to round out your dessert experience.

Creative Ways to Present

If you want to mix things up, try serving individual slices with a drizzle of extra lemon curd on the plate or a scattering of finely chopped pistachios for added crunch. You can also plate with edible flowers or candied lemon slices for a wow-factor at gatherings. These creative touches make the Lemon Pistachio Layer Cake Recipe feel even more special and personalized.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly with plastic wrap or place it in an airtight container and refrigerate. The cake will stay fresh for up to 3 days, allowing flavors to meld and the frosting to maintain its texture beautifully.

Freezing

You can freeze this cake if needed. Wrap each layer separately in plastic wrap and then foil to prevent freezer burn. The lemon curd and mascarpone frosting don’t freeze as well once applied, so it’s best to freeze just the cake layers. When ready to enjoy, thaw layers overnight in the fridge before assembling.

Reheating

This cake is best served chilled or at room temperature, so reheating is generally unnecessary. If you prefer, let slices sit out for 20-30 minutes before serving to soften the frosting and bring out the flavors.

FAQs

Can I make the lemon curd ahead of time?

Absolutely! Making the lemon curd ahead is encouraged since it needs time to chill and set. You can prepare it a day in advance and keep it refrigerated until you’re ready to assemble the cake.

What if I don’t have buttermilk for the lemon cake layers?

No problem. You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using. This helps maintain the cake’s tenderness and balance of flavors.

Can I use regular cream cheese instead of mascarpone?

You could, but mascarpone offers a creamier, richer texture with less tang than cream cheese, which is perfect for balancing the lemon curd’s acidity. If you choose cream cheese, use full-fat and beat it thoroughly for smoothness.

How do I grind the pistachios finely?

The best method is to use a food processor, pulsing the pistachios just until finely ground. Avoid overprocessing to prevent turning them into paste. This ensures the nut flavor is spread evenly through the cake.

Can I make this cake in larger pans or as cupcakes?

This recipe is designed for 6-inch layers, which are great for neat stacking. You can double the recipe for larger pans, adjusting bake times accordingly. For cupcakes, fill liners halfway and bake for 18-22 minutes. The flavor will be just as delightful!

Final Thoughts

This Lemon Pistachio Layer Cake Recipe is a true crowd-pleaser with its bright flavors and luscious textures. It’s a wonderful way to celebrate a special occasion or simply treat yourself to something extraordinary. Once you try it, I’m sure it will become a beloved favorite that you’ll return to again and again. So, grab your ingredients, and let’s bake this stunning cake that’s as beautiful as it is delicious!