Ingredients
Equipment
Method
Bake the pistachio cake layers
- Preheat the oven to 350°F and grease two 9-inch round pans; line with parchment for easy release.
- Whisk together ground pistachios, flour, baking powder, and salt until evenly combined.
- Beat the softened butter and granulated sugar until fluffy and lighter in color.
- Add the eggs one at a time, mixing well after each addition until the batter looks smooth.
- Stir in lemon zest, fresh lemon juice, and sour cream until evenly streaked through the batter.
- Fold in the pistachio flour mixture just until no dry pockets remain, keeping the batter tender.
- Divide the batter between the two pans and bake for 30-35 minutes until a toothpick comes out clean.
- Cool the cakes completely before frosting, until fully room temperature so the frosting won’t melt.
Make the lemon cream cheese frosting and assemble
- Beat the softened cream cheese and butter until smooth with a creamy, lump-free texture.
- Add powdered sugar, lemon juice, and lemon zest, then beat until fluffy and spreadable.
- Fill and frost the cake with a thick, even layer between and over the rounds for clean edges.
- Press crushed pistachios around the sides so the coating adheres and the pale green crumb shows through.
- Arrange lemon zest curls on top for a bright, citrusy finish and a visible crown effect.
Notes
For clean slices, refrigerate the frosted cake for 30-60 minutes to firm the cream cheese frosting, then slice with a sharp knife. Store in the refrigerator up to 4 days; freezing is not recommended because the frosting texture can soften after thawing. For a lighter option, use low-fat cream cheese and keep the butter amount the same for a slightly less rich frosting.