Once it hits 80 degrees outside, my dessert cravings shift from what is essentially “all Italian Cream Cake all the time” to a craving for things that are either light or citrusy or some combination thereof. When I stumbled upon a lemon pistachio cake from With Spice, it promised to be both!
I make only a few alterations, because truthfully, this this is good. It’s light, crumbly, nutty, and sweet, and goes really well with afternoon tea, morning coffee, or a cocktail after dinner. I use an 8″ round pan, and adjust the temp in the oven down to 325. For topping or decorating, I pound some lightly salted pistachios in a snack bag, add a little lemon zest and a tiny amount of sugar, blending it all together. The sweet/salty combo is the perfect compliment to the rich mascarpone frosting.
I will tell you… The best thing about this cake is the smell. My goodness… something about the ground pistachios and the lemon zest is amazing.
The full, original recipe can be found here, and I suggest you try this one out this summer!
** this post is not sponsored in any way. all thoughts and opinions are my own **
** photos by Don Lehman **
You’re making my mouth water!! Now I gotta try it sometime…
You must!