Zitronen Pistazien Kuchen Saftig (Druckversion)
Saftiger Zitronen-Pistazien-Kuchen mit zitronigem Frischkäsefrosting und feiner Pistaziennote.
# Zutaten:
→ Lemon Pistachio Cake Base
01 -
140 g unshelled pistachios
02 -
281 g all-purpose flour, sifted
03 -
1.5 teaspoons baking powder
04 -
0.25 teaspoon baking soda
05 -
0.5 teaspoon salt
06 -
300 g granulated sugar
07 -
30 g lemon zest (approx. from 3 large lemons)
08 -
140 g unsalted butter, softened
09 -
3 large eggs, at room temperature
10 -
15 ml vanilla extract
11 -
240 ml buttermilk, at room temperature
→ Lemon Pistachio Milk Soak
12 -
120 ml pistachio milk
13 -
150 g sweetened condensed milk
14 -
5 g lemon zest (approx. from 0.5 large lemon)
15 -
0.5 teaspoon vanilla extract
→ Lemon Pistachio Cream Cheese Frosting
16 -
70 g unshelled pistachios
17 -
224 g unsalted butter, softened
18 -
226 g cold cream cheese
19 -
260 g powdered sugar
20 -
5 g lemon zest (approx. from 0.5 large lemon)
21 -
Lemon curd, for marbling (optional)
# Zubereitungsschritte:
01 -
Preheat oven to 175°C. Grease a 23x23 cm square baking pan and line with parchment paper.
02 -
Finely grind pistachios in a food processor and set aside.
03 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
04 -
Blend sugar with lemon zest in a large bowl and rub with your fingers to intensify aroma.
05 -
Add softened butter to the sugar-zest mixture. Cream using a hand mixer on high for 1–2 minutes until light and fluffy.
06 -
Beat in eggs and vanilla extract at medium speed until mixture is pale and smooth, about 1 minute.
07 -
Alternately add buttermilk and the dry ingredient mixture to the wet ingredients, mixing gently until just combined.
08 -
Gently fold in ground pistachios until evenly distributed.
09 -
Transfer batter to prepared pan. Bake for 38–42 minutes, or until a toothpick inserted into the center emerges clean.
10 -
Allow cake to cool in the pan for 30 minutes, then lift out using parchment and cool completely on a wire rack.
11 -
Combine pistachio milk, condensed milk, lemon zest, and vanilla extract in a small bowl. Let infuse for 20 minutes, then strain to remove zest.
12 -
Process pistachios to a fine paste resembling nut butter in a food processor.
13 -
In a large bowl, beat softened butter on high for 5 minutes until creamy. Add cream cheese and mix for 1 minute on high.
14 -
Mix in pistachio paste and lemon zest until combined on medium-high speed.
15 -
Sift in powdered sugar and combine, then beat on high for 1 minute until frosting is light and fluffy.
16 -
Trim cake top with a sharp knife to even the surface for the milk soak.
17 -
Poke holes in the cake with a wooden skewer or spoon handle. Gradually pour lemon pistachio milk over the cake, allowing it to absorb.
18 -
Spread a thick layer of lemon pistachio cream cheese frosting atop the cake. Swirl with lemon curd if desired.
19 -
Slice into 16 pieces and serve.
# Hinweise:
01 -
For best results, allow the cake to cool completely before soaking and frosting to maintain structure and prevent collapse.