Lemon Pistachio Cake

• ¾ cup shelled roasted salted pistachios, plus more for topping

• Zest of 2 lemons

• 1 ½ cup cake flour

• 1 tsp baking powder

• ¼ tsp baking soda

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• 1 stick salted butter, room temp

• 1 cup sugar

• ¾ tsp salt

• 3 eggs

• ¼ cup whole greek yogurt

• 1 tsp vanilla extract

• 1 tsp almond extract

• ⅓ cup heavy whipping cream

Mascarpone Frosting

• 12 oz mascarpone cheese, room temperature

• ½ cup powdered sugar

• 2 tbsp heavy whipping cream

• 2 tsp lemon zest

• 1 tsp lemon juice 

Directions: 

1. Preheat the oven to 350 degrees fahrenheit.

2. Place pistachios in a food processor or blender until finely ground. Do not grind them so long they become pistachio butter. Pour into a bowl with lemon zest, flour, baking soda, baking powder, combine and set aside. 

3. Whisk to combine yogurt, heavy cream, vanilla and almond extracts in a separate bowl and set aside. 

4. Beat butter, sugar and salt until well combined. Add eggs one at a time until uniform.

5. Beginning with the bowl of dry ingredients, alternate adding dry ingredients and wet ingredients to the butter mixture until all is combined. 

6. Pour batter into a greased cake pan and bake for 30-40 mins, or until a toothpick inserted into the center of the cake comes out dry. 

7. Frost the cake and top with crushed pistachios. 

For the frosting: 

1. Combine all ingredients into a bowl. Beat with a hand mixer until smooth. Be careful not to over mix as the frosting can curdle very quickly.