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Lemon Pistachio Milk Cake topped with pistachios and lemon slices

Lemon Pistachio Milk Cake

A moist and fragrant milk-soaked cake with pistachio milk, lemon zest, and a creamy frosting, balancing sweetness with tangy freshness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened Substitute coconut oil for dairy-free.
  • 1 cup granulated sugar Can substitute with coconut sugar.
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Gluten-free blend can be used if needed.
  • 2 teaspoons baking powder Use fresh.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk Substitute with dairy-free milk and 1 tablespoon vinegar, stirred and rested for 5 minutes.
  • 1/2 cup ground pistachios Substitute with sunflower seed butter for nut-free.
  • 1 tablespoon lemon zest Fresh lemons only; avoid bottled zest.
For the milk soak
  • 1 cup pistachio milk Almond or coconut milk also works.
  • 1/2 can sweetened condensed milk
For the frosting
  • 8 ounces cold cream cheese Substitute with dairy-free cream cheese.
  • 1/2 cup unsalted butter, cold but workable
  • 2 cups powdered sugar Flavored powdered sugar can be an option.
  • 1-2 teaspoons lemon zest, to taste
  • Extra chopped pistachios and lemon zest for topping Optional but recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment.
  2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Add vanilla and 1 tablespoon lemon zest.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt, then stir in the ground pistachios.
  5. Add the dry mixture to the wet mixture in two additions, alternating with buttermilk, starting and ending with dry ingredients. Mix on low only until combined.
Baking
  1. Pour the batter into your prepared pan, level the top, and gently tap it on the counter. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
Soaking
  1. In a measuring cup, whisk together pistachio milk and sweetened condensed milk.
  2. While the cake is warm, poke holes all over with a fork. Slowly pour the milk mixture over the cake and chill in the fridge for at least 2 hours or overnight.
Frosting
  1. Beat cold cream cheese and butter together until smooth. Gradually add powdered sugar, then lemon zest to taste.
  2. Spread frosting over the chilled cake, and top with chopped pistachios and extra zest.

Notes

Let the cake chill long enough to fully develop its texture; do not rush this step for the best results.