Pistachio Cake with Pistachio Buttercream Frosting

• servings: 14 servings
• active time: 20 minutes
• total time: 1 hour 23 minutes

Ingredients

2 ½ cups 1.1 GF flour (or all-purpose flour)

1 1/3 Cups Sugar

1 cup Butter (room temp)

1 ½ cup Unsalted ground pistachios

1 cup Unsweetened plain yogurt

¼ cup Milk

2 tsp Baking powder

¾ tsp Baking soda

½ tsp Salt

3 eggs

1 tbsp lemon zest

⅓ cup lemon juice

3 cups Unsalted butter (room temp)

1 ½ tsp Pistachio extract

5 cups Powdered sugar

1 ½ cups Unsalted ground pistachios

4 tbsp Heavy cream

Directions

Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray.

In a mixing bowl, beat butter and sugar for 3 minutes until light and fluffy.

Add eggs, one at a time, mixing well after each addition.

Mix in milk, lemon juice, and yogurt until well combined.

In a separate bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.

Mix the dry ingredients into the wet ingredients until combined.

Divide the batter evenly between the two cake pans.

Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.

(Optional) Slice each cake in half to create four layers.

Instructions for Frosting & Assembly

In a large mixing bowl, beat butter, pistachio extract, powdered sugar, ground pistachios, and heavy cream until smooth and fluffy.

Place the first cake layer on a serving plate and spread an even layer of frosting.

Repeat with remaining layers, then frost the outside of the cake.

Garnish with extra chopped pistachios, if desired.

Slice and enjoy!

Nutrition

• Calories: 700 kcal
• Total Fat: 35 g
• Total Carbohydrate: 70 g
• Dietary Fiber: 3 g
• Total Sugars: 50 g
• Protein: 8 g