Yellow Lemon Cake With Candied Lemons and Pistachios

yellow-cake-pistachio-crust
Photo by Christopher Baker
Yellow Lemon Cake With Candied Lemons and Pistachios 3.3 119 5 1
Rating
Read Reviews
  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 1077 calories
    • Calories 600 calories from fat
    • Fat 68 g
    • Sat Fat 37 g
    • Cholesterol 268 mg
    • Sodium 255 mg
    • Protein 12 g
    • Carbohydrate 112 g
    • Sugar 85 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 99 mg

Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

Ingredients

  1. Check 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
  2. Check cups all-purpose flour, spooned and leveled, plus more for the pans
  3. Check teaspoons baking powder
  4. Check ¼ teaspoon baking soda
  5. Check ½ teaspoon kosher salt
  6. Check cups sugar
  7. Check 2 teaspoons pure vanilla extract
  8. Check 3 large eggs, at room temperature
  9. Check 1 cup whole milk
  10. Check 1 recipe Lemon Curd
  11. Check 1 recipe Lemon Frosting
  12. Check 2 cups chopped pistachios
  13. Check 1 recipe Candied Lemons

Directions

  1. Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
  5. Transfer one of the cooled cakes to a plate and spread with 1 cup of the lemon curd. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top and sides with the frosting. Using the palm of your hand, gently press the pistachios into the sides of the cake and top with the candied lemon slices.