Description
A moist, flavorful pistachio cake layered with lemon-infused yogurt and finished with a rich pistachio buttercream frosting.
Ingredients
2 ½ cup 1.1 GF flour or all-purpose flour
1 ⅓ cup Sugar
1 cup Butter (room temp)
1 ½ cup Unsalted ground pistachios
1 cup Unsweetened plain yogurt
¼ cup Milk
2 tsp Baking powder
¾ tsp Baking soda
½ tsp Salt
3 eggs
1 tbsp Lemon zest
⅓ cup Lemon juice
Frosting:
3 cup Unsalted butter (room temp)
1 ½ tsp Pistachio extract
5 cup Powdered sugar
1 ½ cup Unsalted ground pistachios
4 tbsp Heavy cream
Instructions
1. Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray.
2. Beat butter and sugar for 3 minutes until light and fluffy.
3. Add eggs one at a time, mixing well after each.
4. Mix in yogurt, milk, lemon juice, and zest until smooth.
5. In a separate bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
6. Add dry ingredients to wet ingredients and mix until just combined.
7. Divide batter into pans and bake 28–33 minutes until toothpick comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to rack to cool completely.
9. (Optional) Slice cakes in half for 4 layers total.
10. In a large bowl, beat butter, pistachio extract, powdered sugar, ground pistachios, and heavy cream until fluffy.
11. Layer cake with frosting between each layer.
12. Frost the top and sides, then garnish with chopped pistachios.
13. Chill slightly before slicing and serving.
Notes
Ensure butter is room temperature for smooth mixing.
You can use all-purpose or gluten-free flour with good results.
Let cakes cool completely before applying frosting to avoid melting.
Garnish with extra chopped pistachios for added texture and visual appeal.
- Prep Time: 20 mins
- Cook Time: 33 mins
- Category: Dessert
- Method: Baking
- Cuisine: American