Ingredients
Equipment
Method
Bake the pistachio cake layers
- Preheat oven to 350°F, then grease two 9-inch round pans and line with parchment so the layers release cleanly.
- Whisk ground pistachios, all-purpose flour, baking powder, and salt together until evenly combined.
- Beat softened butter and granulated sugar until fluffy, with the mixture looking lighter in color.
- Add eggs one at a time, beating after each addition until smooth.
- Stir in lemon zest, fresh lemon juice, and sour cream until the batter turns bright and creamy.
- Fold the pistachio-flour mixture into the wet ingredients just until no dry streaks remain, keeping the batter thick and speckled.
- Divide batter between the pans and spread evenly.
- Bake for 30-35 minutes at 350°F until a toothpick inserted in the center comes out clean.
- Cool completely before frosting, so the layers are firm and won’t slip.
Make frosting and assemble
- Beat softened cream cheese and butter until smooth and glossy.
- Add powdered sugar, lemon juice, and lemon zest, then beat until fluffy and thick enough to spread.
- Fill and frost the cake with the lemon cream cheese frosting, keeping the top level.
- Press crushed pistachios around the sides so the coating adheres and shows off the pistachio flecks.
- Arrange lemon zest curls on top for a bright, curled garnish.
Notes
Pro tip: cool the layers fully before stacking—warm cake will absorb frosting and make the pistachio coating fall off. Refrigerate covered for up to 4 days; freeze frosted slices for up to 2 months (thaw overnight in the fridge). For a lighter version, use low-fat cream cheese and reduced-fat butter for the frosting while keeping the same lemon zest and juice.