# What You Need:
→ Lemon cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1 cup unsalted butter (2 sticks), room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - Zest of 2 lemons
09 - 1/3 cup fresh lemon juice
10 - 1 cup whole milk
11 - 2 teaspoons pure vanilla extract
→ Lemon pistachio frosting
12 - 1 cup unsalted butter (2 sticks), room temperature
13 - 4 ounces cream cheese, room temperature
14 - 3 1/2 cups powdered sugar
15 - Zest of 1 lemon
16 - 2 tablespoons fresh lemon juice
17 - 1/2 cup finely ground unsalted pistachios
18 - Pinch of fine salt
→ Decoration
19 - 1/2 cup roughly chopped pistachios
20 - Zest of 1 lemon
21 - Edible flowers or spring sprinkles (optional)
# How-To:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - In a medium bowl, whisk together flour, baking powder, baking soda and salt until evenly combined.
03 - In a large bowl using an electric mixer, beat the butter and granulated sugar on medium-high until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition; then fold in lemon zest and vanilla until homogenous.
05 - Mix lemon juice with milk. With mixer on low, alternate adding the flour mixture and the lemon milk to the butter mixture, beginning and ending with the dry ingredients; mix just until combined to avoid overworking the batter.
06 - Divide batter evenly among the three prepared pans, smooth the tops, and bake 25–30 minutes, or until a toothpick inserted into the centers comes out clean.
07 - Allow cakes to cool in the pans for 10 minutes, then turn them out onto cooling racks and cool completely before assembling.
08 - Beat the butter and cream cheese until smooth. Gradually add powdered sugar, then mix in lemon zest, lemon juice, ground pistachios and a pinch of salt; beat until light and fluffy.
09 - Place one cake layer on a serving plate, spread a generous layer of frosting, repeat with remaining layers, then cover the top and sides with the remaining frosting using an offset spatula for a smooth finish.
10 - Garnish with chopped pistachios, lemon zest and optional edible flowers or sprinkles. Chill the assembled cake for 30 minutes to set before slicing for clean layers.
