# Ingredient List:
→ 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 (2 sticks) unsalted butter, 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, room temperature
11 - 2 teaspoons vanilla extract
→ Lemon pistachio frosting
12 - 1 cup (2 sticks) unsalted butter, room temperature
13 - 4 ounces cream cheese, room temperature
14 - 3 1/2 cups powdered sugar, sifted
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)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper; set aside.
02 - Whisk together the flour, baking powder, baking soda and salt in a medium bowl until evenly distributed.
03 - Using an electric mixer, beat the butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla until combined.
05 - Stir the lemon juice into the milk. With the 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.
06 - Divide the batter evenly among the three prepared pans, smooth the tops, and bake for 25 to 30 minutes or until a toothpick inserted into the centers comes out clean.
07 - Allow cakes to cool in their pans for 10 minutes, then invert onto cooling racks and cool completely.
08 - Beat the butter and cream cheese until smooth. Add the powdered sugar in batches, then fold in the 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 an even layer of frosting, repeat with the remaining layers, then coat the top and sides with the remaining frosting.
10 - Press chopped pistachios and lemon zest onto the sides and top as desired, add edible flowers or sprinkles if using, and chill for 30 minutes before slicing to obtain neat layers.
