The title of the recipe
Pistachio Cake with Lemon Cream Cheese Frosting and Fresh Berries
Servings: 8-10 people
Ingredients:
- 2 1/4 cups (285g) all-purpose flour
- 1 1/2 cups (185g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (235ml) whole milk, at room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (120g) ground pistachios
- 1/4 cup (55g) unsalted butter, softened
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a large mixing bowl, combine the milk, eggs, and vanilla extract. Whisk until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the ground pistachios and softened butter.
Divide the batter evenly among the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Lemon Cream Cheese Frosting
Servings: enough for one 8-inch layer cake
Ingredients:
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (400g) powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions:
Beat the cream cheese and butter until smooth.
Gradually add the powdered sugar and mix until combined.
Add the lemon juice and mix until smooth.
Fresh Berry Topping
Servings: enough for one 8-inch layer cake
Ingredients:
- 1 cup (120g) fresh raspberries
- 1 cup (120g) fresh blueberries
- 2 tablespoons granulated sugar