Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Pistachio Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 43 reviews

Lemon Pistachio Layer Cake is a delightful dessert featuring alternating layers of tender lemon and pistachio cake filled with homemade lemon curd and topped with a lightly sweetened mascarpone frosting. The fresh citrus flavor combined with nutty pistachios and creamy frosting creates a balanced, rich texture and bright taste, finished with crushed pistachios for an elegant presentation.

  • Total Time: 2 hours 10 minutes
  • Yield: 8 to 10 servings

Ingredients

For the Lemon Cake Layers (2 layers)

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest (about 2 lemons)
  • ½ cup buttermilk
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract

For the Pistachio Cake Layers (2 layers)

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup shelled unsalted pistachios, finely ground
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • ½ cup whole milk

For the Lemon Curd Filling

  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ cup granulated sugar
  • 3 egg yolks
  • ¼ cup unsalted butter, cubed

For the Mascarpone Frosting

  • 1 cup cold heavy whipping cream
  • 8 ounces mascarpone cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Lemon Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in lemon zest, fresh lemon juice, and vanilla extract. Alternately add dry ingredients and buttermilk in three additions, starting and ending with the dry ingredients. Divide batter evenly between pans and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack until completely cool.
  2. Make the Pistachio Cake Layers: If the oven is off, preheat to 350°F (175°C). Grease and line two 6-inch round cake pans. In a medium bowl, whisk together flour, baking powder, salt, and finely ground pistachios. In another bowl, beat butter and sugar until fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well, then stir in almond extract. Mix dry ingredients alternately with milk in three additions. Pour batter evenly into pans and bake for 25 to 28 minutes. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  3. Make the Lemon Curd Filling: In a medium saucepan, combine lemon juice, lemon zest, sugar, and egg yolks. Whisk over medium heat constantly until the mixture thickens and coats the back of a spoon, about 7 to 8 minutes. Remove from heat and whisk in cubed butter until smooth and fully melted. Transfer the curd to a jar or bowl and refrigerate for at least 1 hour to set.
  4. Make the Mascarpone Frosting: In a large bowl, beat mascarpone cheese with powdered sugar until smooth. Add cold heavy cream and vanilla extract, then whip on medium-high speed until the frosting is thick and spreadable. Be careful not to overbeat to avoid curdling.
  5. Assemble the Cake: Level the tops of all cooled cake layers using a serrated knife if necessary. Place one pistachio cake layer on your serving plate or cake board. Spread a thin layer of mascarpone frosting over it, then spoon a small amount of lemon curd on top of the frosting. Add one lemon cake layer, then repeat the frosting and lemon curd layers. Continue alternating layers (pistachio, frosting & curd, lemon, frosting & curd) until all layers are stacked, finishing with a lemon layer on top. Apply a thin crumb coat of frosting over the entire cake to seal in crumbs and refrigerate for 30 minutes. Once chilled, apply the final thicker layer of mascarpone frosting smoothly over the cake. Press crushed pistachios around the bottom edge as decoration and garnish the top with lemon zest curls if desired.

Notes

  • Use room temperature butter and eggs for better mixing and texture.
  • Make sure to finely grind pistachios to avoid a gritty texture in the pistachio layers.
  • Do not overbeat mascarpone frosting to prevent it from curdling.
  • Allow lemon curd to fully set in the refrigerator before assembling for best consistency.
  • Chilling the cake after crumb coating helps achieve a clean final frosting layer.
  • The cake layers can be baked a day ahead and stored wrapped tightly in plastic wrap at room temperature.
  • Author: ELLA
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/lemon-pistachio-layer-cake-recipe/