Pistachio Cake with Lemon Cream Cheese Frosting

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh pistachios

For the Lemon Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract

Instructions:

To Make the Cake:

1. Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, followed by the yogurt and vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Stir in the chopped pistachios.

To Make the Lemon Cream Cheese Frosting:

1. In a medium bowl, beat the cream cheese with an electric mixer until smooth.
2. Add the granulated sugar and lemon juice, beating until well combined.
3. Beat in the vanilla extract.

Assemble the Cake:

1. Divide the cake batter evenly between the prepared pans.
2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

To Assemble and Frost the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate.
2. Spread the Lemon Cream Cheese Frosting over the top of the first cake layer.
3. Top with the second cake layer.
4. Frost the entire cake with the remaining frosting.
5. Decorate as desired with additional chopped pistachios or lemon zest.

Notes:

• The cake can be stored in an airtight container at room temperature for up to 2 days.
• The Lemon Cream Cheese Frosting can be made ahead and refrigerated for up to 24 hours before using.