Lemon Pistachio Cake (Print Version)
# Ingredients:
01 -
1 cup granulated sugar.
02 -
6 eggs, room temperature preferred.
03 -
1/2 teaspoon lemon extract.
04 -
Zest of 1 lemon.
05 -
1 cup all-purpose flour.
06 -
8 oz cream cheese, softened.
07 -
1/2 teaspoon vanilla extract.
08 -
1/2 teaspoon lemon extract.
09 -
Zest from 1 lemon.
10 -
3/4 cup powdered sugar.
11 -
1 teaspoon vanilla extract.
12 -
1/4 cup powdered sugar.
13 -
1 cup heavy whipping cream.
14 -
1/4 cup finely crushed pistachios.
15 -
Extra ground pistachios for topping (optional).
# Instructions:
01 -
Heat your oven to 350°F. Cover a deep half sheet pan with parchment and coat it using nonstick spray. Set it aside for later.
02 -
Break eggs into a big mixing bowl. Use a whisk attachment to mix until foamy. Gradually spoon in sugar while the mixer is running, making sure everything blends well. Beat the mixture on high for about 10 minutes until it becomes thick and pale, forming ribbons when dripped back into the bowl.
03 -
Sift flour over the sugary egg mixture, then sprinkle in zest and lemon extract over that. Carefully combine everything using a rubber spatula, gently folding it until no lumps remain.
04 -
Pour the batter into the prepared sheet pan, gently tilting it to distribute evenly. Bake for 15 to 18 minutes. The cake should turn golden and spring back when lightly pressed.
05 -
After pulling the cake from the oven, wait 3 minutes to cool a bit. Dust a clean kitchen towel generously with powdered sugar. Flip the cake onto it, peel off the parchment, and roll the cake into a log with the towel inside. Let it cool down completely in this rolled shape.
06 -
To make the filling, combine softened cream cheese, powdered sugar, zest, vanilla, and lemon extract until smooth and thick. Stir in the pistachios. Gently unroll the cake, spread the filling evenly, and roll it back up. Wrap tightly in plastic and chill in the fridge for one to two hours so it firms up.
07 -
Whip heavy cream with powdered sugar and vanilla until peaks are stiff. Place your unwrapped roll onto a serving dish. Coat it with whipped cream and sprinkle with the crushed pistachios. Keep it refrigerated until it's time to enjoy.
# Notes:
01 -
Make sure eggs aren't cold; room temperature works best.
02 -
Roll the cake while it's still warm to stop it from cracking.