Lemon Frosted Pistachio Cake Recipes
LEMON-FROSTED PISTACHIO CAKE
This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author. It is elegant and slightly exotic, rich with ground pistachios and almonds, orange zest and rose water. And it's delightfully simple to throw together: once you've ground the nuts, you'll have it in the oven minutes.
Provided by Julie Powell
Categories dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
- In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
- Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
- When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 28 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 23 milligrams, Sugar 29 grams, TransFat 1 gram
PISTACHIO CAKE II
This simple cake recipe uses pistachio pudding mix and lemon-lime flavored carbonated beverage to deliver a cake that is great for potlucks or family gatherings.
Provided by v monte
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.
- Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
- Beat Dream Whip ™ , milk, and pudding until stiff; pour over cooled cake. Refrigerate.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 38.9 g, Cholesterol 32.6 mg, Fat 13.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 2.2 g, Sodium 368.1 mg, Sugar 27.9 g
LEMON PISTACHIO CAKE
From "Cake Mix Magic." This cake uses a lemon cake mix, lemon-flavored gelatin mix and chopped pistachio nuts to marry up two divine ingredients. You can use a simply lemon juice and confectioner's sugar glaze on top or thin out some store-bought lemon frosting with a little milk and warm until it is a drizzling consistency. You can even opt to go icing-less because this cake is delicious on its own!
Provided by the_cookie_lady
Categories Dessert
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350* and grease and flour a 10-inch Bundt pan or 4-liter tube pan.
- In a large mixer bowl, combine cake mix, gelatin mix, eggs, water and oil. Beat on medium speed for 2 minutes. Stir in nuts. Spread batter evenly in prepared pan.
- Bake 50-60 minutes or until a cake tester inserted in center comes out clean. Cool 25 minutes in pan on a wire rack, then remove cake and cool completely. Drizzle with lemon glaze, if desired.
- NOTE: If desired, a 9 x 13-inch pan can be used to bake this cake. If this variation is used, bake only about 40 minutes.
Nutrition Facts : Calories 360.8, Fat 19.2, SaturatedFat 2.9, Cholesterol 71.4, Sodium 340.1, Carbohydrate 42.4, Fiber 1.3, Sugar 25.5, Protein 6.1
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