This Lemon Pistachio Cake uses pudding mix in both the cake and frosting for an extra creamy (and extra delicious) cake!
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In truth, I find it so much easier to buy most of our household goods in bulk. And in case you haven’t noticed, I like to bake. So Sam’s Club is a great place to pick up the baking essentials like butter, sugar and nuts. (Anyone else out there buy 8 pounds of butter at a time? Hah!) And I didn’t even mention diapers. I think we saved a monthly paycheck by purchasing Robbie’s diapers and pull-ups in bulk!
As we were heading to the meat department (It’s almost time to make another batch of Hickory Smoked Pulled Pork), we cut down the snacks aisle. Laura picked up a 17-pound (~8 kg) bag of pistachio nuts. “Mind if we get these?,” she asked. And into the cart they went. I’m only kidding about the size of the bag…I think it was more like 4 pounds of pistachios.
Little did Laura know at the time, but I had my mind set on making a Lemon Pistachio Cake. I knew I’d be absconding with a few of her pistachios to use as garnish on this cake. She didn’t mind too much, though. After all, she got to eat a slice after work yesterday!
Lemon Pistachio Cake
All of the pistachio flavors – and light green colors – in this cake actually come from pistachio pudding. (There is a box of pudding in the cake and another box in the frosting.) Have you ever baked a cake with pudding mix? Hint: do it. The cake is super moist and delicious! And the frosting? It’s downright creamy. Taken together, this Lemon Pistachio Cake was a gigantic hit in our house!
Most of the time, we send leftover desserts with Laura to work or with me to the curling club. One bite of this cake, and we decided it needed to stay home. We did slice it up and freeze the individual slices for consumption on future Friday evenings. I like to think that freezing individually-wrapped slices is like forced self-control. If we left the whole cake out, we’d eat the whole cake. But since the rest of the slices are frozen, we have to make a conscientious effort to pull them out for dessert. That is, unless you want to eat frozen cake…
The idea for this Lemon Pistachio Cake came from a small cafe that we wandered into on our trip to Germany and the Czech Republic last summer. Since we were on vacation, I was already stuffed, but I still couldn’t help but step into the bakery just to look around. My eyes landed on an amazing pistachio cake, and I immediately knew I wanted to make a version here at home.
Pistachio isn’t the easiest flavor to add into baked goods, but the pistachio pudding certainly did the trick! Laura makes a matcha green tea latte (a Starbucks copycat recipe), and she uses a splash of pistachio syrup in it. While that drink tastes amazing, I recognize that pistachio syrup isn’t the most common of ingredients. (We ordered a bottle on Amazon.) Thus, I set off to make this cake with pistachio pudding. Sure enough, using one box in the cake and one box in the frosting was enough to bring a noticeable pistachio flavor to the finished product. I hope you make this Lemon Pistachio cake sometime soon…and I hope you enjoy it as much as we do!
Did you make this Lemon Pistachio Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). Happy baking!
Lemon Pistachio Cake
For the Cake
For the Cake
- Grease and flour (3) 8” round cake pans; set aside.
- Preheat oven to 325°F.
- Using the bowl of a countertop mixer, sift together the flour, sugar, baking powder, baking soda, salt and pudding mix; set aside.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, lemon zest, lemon juice and vanilla extract.
- Pour liquid mixture into the bowl with dry ingredients; mix on low speed until well combined.
- Add hot water; continue mixing on low speed until well combined.
- Divide the batter evenly between the 3 cake pans. Bake at 350°F for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the Buttercream Frosting
- Using a countertop mixer, beat butter until light and fluffy (~3-4 minutes on medium speed).
- Add pudding mix, vanilla extract and powdered sugar (1 cup at a time); mix well after each addition.
- Add milk 1 Tbsp at a time, mixing well after each addition, until frosting reaches desired consistency.
- Beat on medium-high speed for 3-4 minutes, or until fluffy.
- Place one layer of cake on large platter. Spread ~¾ cup of frosting on top. Repeat with 2nd and 3rd layers of cake. Use remaining frosting on top and sides of cake.
- Before serving, garnish top of cake with chopped, toasted pistachios.
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