Bizcocho de limón y pistacho con baño de leche y cobertura de queso crema

Ingredientes

• 1 cup (140 g) pistachios (deshelled)
• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups (300 g) granulated white sugar
• 3 tbsp (30 g) lemon zest (about 3 large lemons)
• 10 tbsp (140 g) unsalted butter, softened
• 3 eggs, at room temperature
• 1 tbsp (15 ml) vanilla extract
• 1 cup (240 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) pistachio milk
• 1/2 cup (150 g) sweetened condensed milk
• 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
• 1/2 tsp vanilla extract
• 1/2 cup (70 g) pistachios (deshelled)
• 1 cup (224 g) unsalted butter, softened
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• lemon curd, for swirling into the frosting (optional)

Preparación

1. 1

   Prep the Pistachios: Pulse 1 cup of deshelled pistachios in a food processor until finely chopped but not too fine; set aside. Reserve 1/2 cup for frosting preparation.

2. 2

   Make the Cake Batter: In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream 10 tbsp softened unsalted butter with granulated sugar and 3 tbsp lemon zest until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract. Alternately add the flour mixture and buttermilk beginning and ending with flour. Fold in chopped pistachios gently to the batter.

3. 3

   Bake the Cake: Preheat the oven to 350°F (175°C). Pour batter into a greased and lined 9-inch round cake pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack.

4. 4

   Prepare the Lemon Pistachio Milk Soak: In a small bowl, whisk together pistachio milk, sweetened condensed milk, lemon zest, and vanilla extract. Once the cake has cooled slightly but is still warm, punch holes all over the cake with a skewer or fork and slowly pour the milk soak over the cake, allowing it to absorb fully for a moist texture.

5. 5

   Make the Cream Cheese Frosting: In a food processor, finely chop 1/2 cup pistachios for frosting topping if desired. Beat 1 cup softened unsalted butter and 8 oz cold cream cheese until smooth and creamy. Gradually add 2 cups powdered sugar and beat until fluffy. Fold in the chopped pistachios. Optionally, gently swirl in lemon curd for added lemon flavor and presentation.

6. 6

   Assemble the Cake: Once the cake is fully cooled and soaked, spread the cream cheese frosting evenly over the top and sides of the cake. Garnish with extra chopped pistachios or a lemon zest sprinkle if desired. Chill briefly to set the frosting before serving.