Lemon Pistacho Layer Cake

whole cake

This could be one of the most unique cakes you’ll ever make. The bottom has a shortbread cookie-like pistachio layer, while the top has a tender and light lemon cake layer. On top is a lemon glaze and a sprinkling of bright green crushed pistachios. Very elegant and would be impressive for a party!

Pistachio Layer

1 1/2 cups AP flour
2 cups raw pistachio nuts
1 cup powdered sugar
1 cup cold butter, cut into small pieces 1⁄2 tsp salt

Lemon Buttermilk Cake Layer

1 stick unsalted butter, room temperature
1 cup sugar
1-2 Tbs fresh lemon zest, (skin of 2 large lemons) 1/3 cup fresh lemon juice
2 large eggs
1 1/2 cups cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
Lemon Glaze

1 1⁄2 cups powdered sugar 1/3-1/2 cup lemon juice


Preheat the oven to 350 degrees.
Prepare a 10” Spring form pan with baking spray.
For the Pistachio Layer:
In a food processor, combine the flour, pistachios, sugar and salt. Pulse until well combined. Add the butter and pulse until a green, uniform dough forms.
Pour the dough into the spring form pan.
Press into a firm crust on the bottom of the pan. Set aside.
For the Cake Layer:
In the bowl of a standing mixer fitted with a whisk attachment, add the butter, sugar and lemon zest.
Beat the butter, sugar and zest together until they are light and fluffy.
In a separate bowl mix together the dry ingredients and set aside.
With the mixer running on low, add the eggs one at a time, combining thoroughly in between. Add the lemon juice, (it will look curdled, but it’s not!)
Add one half of the dry ingredients, and then half of the buttermilk.
Finish with the rest of the dry ingredients, and mix the batter until all of the ingredients are completely combined and the batter is light and fluffy.
Pour the cake batter on top of the pistachio layer.
Bake the cakes on a middle shelf for 25-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool before removing from the pan.
While the cake is cooling, whisk until the desired consistency: Opaque and thick enough to coat, but still runny enough to drip down the sides.
When the cake is completely cool, pour the glaze over the top, letting it drip down the sides. Sprinkle with a few Tbs of chopped pistachio nuts.


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