# What You'll 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 (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 three 8-inch round pans, line bottoms with parchment, and lightly flour the sides.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl 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 extract until incorporated.
05 - Combine the lemon juice with the milk. With the mixer on low, alternate adding the flour mixture and the lemon-milk mixture to the butter mixture, beginning and ending with the flour. Mix just until blended; avoid overmixing.
06 - Divide the batter evenly among the three prepared pans, smooth the tops, and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow the layers to cool in the pans for 10 minutes, then invert onto cooling racks and cool completely before frosting.
08 - Beat the butter and cream cheese together 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 spreadable.
09 - Place one cake layer on a serving plate, spread an even layer of frosting, then place the second layer and repeat. Top with the final layer and crumb-coat, then finish frosting the top and sides smoothly.
10 - Press chopped pistachios onto the sides or top, scatter lemon zest, and add edible flowers or sprinkles if desired. Chill the assembled cake for 30 minutes to set before slicing.
