Lemon Pistachio Cake
Soft and simple lemon pistachio cake with a delicious pistachio sheet cake and a lemon white chocolate buttercream. This sheet cake is full of delicious flavor and lemon, pistachio and white chocolate goes absolutely perfectly together!
Ingredients
PISTACHIO CAKE
- 100 g unsalted pistachios blended into flour
- 260 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 240 g buttermilk room temperature
- 2 teaspoon vanilla extract
- 180 g butter room temperature
- 65 g vegetable oil e.g. canola oil
- 330 g granulated sugar
- 4 large eggs room temperature
LEMON WHITE CHOCOLATE BUTTERCREAM
- 100 g white chocolate
- 20 g heavy cream
- 200 g butter cool room temperature
- 350 g powdered sugar
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
DECORATION
- Chopped unsalted pistachios
Instructions
PISTACHIO CAKE
- Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 22x33/ 9x13 inch sheet baking pan with parchment paper.
- Blend the pistachios into a flour-like consistency.100 g unsalted pistachios
- Sift together the all-purpose flour, blended pistachios, baking powder, baking soda and salt and set it aside. Mix together the buttermilk and vanilla extract and set it aside.260 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, 240 g buttermilk, 2 teaspoon vanilla extract
- In the bowl of a stand mixer, using the paddle attachment, or mixing bowl using an electric hand mixer, add the butter and granulated sugar and mix it on medium-high speed for 3 minutes. Scrape down the bowl and add the vegetable oil and mix it together on low speed until combined.65 g vegetable oil, 330 g granulated sugar, 180 g butter
- Add the eggs one at a time into the mixture and mix it in until combined.4 large eggs
- Continue by alternating between adding ⅓ of the flour mixture and ½ of the buttermilk mixture, ending on the flour mixture. Mix in each addition until just combined.
- Add the cake batter to the sheet pan. Bake it for 35-37 minutes or until a cake tester comes out clean.
- Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cake cool down completely.
LEMON WHITE CHOCOLATE BUTTERCREAM
- Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature in the fridge (it’s important that it’s not too hot).100 g white chocolate, 20 g heavy cream
- Take the butter out of the fridge 10 minutes before starting and cut the butter into cubes. Sift the powdered sugar.200 g butter, 350 g powdered sugar
- In your stand mixer, use the paddle attachment, start by creaming the butter for 2 minutes on medium speed. Scrape down the sides of the bowl and mix 1 minute more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter.
- On low speed, add the lemon juice and the sifted powdered sugar in 2 portions, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and add the vanilla extract. Mix for 2 minutes on low/medium speed.2 tablespoon lemon juice, 1 teaspoon vanilla extract
- Add the cake to a serving tray and add the buttercream on top of the sheet cake. Spread it out evenly and sprinkle it with chopped pistachios. It’s ready to be enjoyed.Chopped unsalted pistachios
Notes
Update: The baking powder was on the 24th March 2023 updated from 2 teaspoon to ½ teaspoon as well as the salt reduced from 1 teaspoon to ¾ tsp
Nutrition
Calories: 468kcalCarbohydrates: 72gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 450mgPotassium: 129mgFiber: 1gSugar: 51gVitamin A: 127IUVitamin C: 1mgCalcium: 92mgIron: 2mg
Tried this recipe?Let us know how it was!