Description
A light and fluffy cake combining zesty lemon and nutty pistachios, soaked in a creamy milk mixture for an unforgettable dessert experience.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1.5 cups granulated sugar
- 2.25 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 1 cup ground pistachios
- 1 cup pistachio milk
- 0.5 cup sweetened condensed milk
- 1 lemon zest
- 1 oz cold cream cheese
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13 inch cake pan by greasing it lightly.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy, about 3-4 minutes.
- Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix the flour, baking powder, baking soda, salt, and ground pistachios in another bowl.
- Combine the dry mixture with the wet ingredients, alternating with the buttermilk, and mix until just combined.
- Add the lemon zest and gently fold it into the batter.
- Transfer the batter to the prepared cake pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Soak the cake with a mixture of pistachio milk and sweetened condensed milk after poking holes in it.
- Frost the cake with a mixture of beat cold cream cheese and powdered sugar.
Notes
You can replace ground pistachios with ground almonds and buttermilk with yogurt if desired. Make-ahead tips: Prepare the cake a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg