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Wednesday, February 9

Lemon pistachio cake with mascarpone frosting

Active: 20 minutes; Total: 1 hour; Serves: 8

Pistachios, roasted, shelled

¾ cup

Lemon zest

2 lemons

Flour, cake

1 ½ cups

Baking powder

1 teaspoon

Baking soda

¼ teaspoon

Sour cream

¼ cup

Vanilla extract

1 teaspoon

Milk, whole

1/3 cup

Butter, unsalted, softened

½ cup


1 cup

Salt, kosher

¾ teaspoon


3 large


Mascarpone, softened

¾ cup

Sugar, powdered

¾ cup

Cream, heavy

1 tablespoon

Lemon zest

1 teaspoon

Lemon juice

1 teaspoon

Salt, kosher

1/8 teaspoon

  1. Preheat your oven to 350°F. 
  2. Line the bottom of a buttered 8x8 baking dish with parchment paper, then butter the paper. 
  3. Place the pistachios and zest into a food processor bowl; pulse until finely ground (but not buttered). 
  4. Transfer the mixture to a large mixing bowl, and add the flour, baking powder, and baking soda; set aside. 
  5. Whisk together the sour cream, vanilla, and milk in a small bowl; set aside. 
  6. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt, about 3 minutes. 
  7. Add the eggs, one at a time, until fully incorporated. 
  8. With the mixer on low, alternate adding the dry ingredients (in three additions) and the wet ingredients (in two additions), starting and ending with the dry. 
  9. Pour the batter into the prepared pan; smooth the top. 
  10. Bake for 35 to 45 minutes, or until a toothpick inserted in the middle comes out clean. 
  11. Cool 10 minutes. 
  12. Carefully remove the cake from the pan, peel off and discard the paper, then invert onto a wire rack to cool completely. 
  13. Combine all the frosting ingredients in a medium bowl. 
  14. Mix until just smooth, being careful not to overman. 
  15. Frost the cake, then sprinkle on extra crushed pistachios. 
Recipe from the Costco Connection magazine.

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