Lemon Pistachio Cake
This Lemon Pistachio Cake uses pudding mix in both the cake and frosting for an extra creamy (and extra delicious) cake!
Servings: 12 slices
Calories: 727kcal
Ingredients
For the Cake
- 2¾ cups all-purpose flour
- 2 cups granulated sugar
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 3.4-oz. package pistachio pudding mix
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 Tbsp lemon zest ~2 lemons
- ⅓ cup fresh lemon juice ~2 lemons
- 2 tsp pure vanilla extract
- ⅔ cup hot water
For the Buttercream Frosting
- 2 cups unsalted butter room temperature
- 1 3.4-oz. package pistachio pudding mix
- 2 tsp pure vanilla extract
- 5 cups powdered sugar
- 3 Tbsp milk
- 1 cup pistachios chopped and toasted
Instructions
For the Cake
- Grease and flour (3) 8” round cake pans. Line bottoms of pans with parchment paper; set pans aside.
- Preheat oven to 325°F.
- Using the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, sugar, baking powder, baking soda, salt and pudding mix; set aside.
- In a separate medium 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. (Tip: Don't forget to scrape the bottom and sides of the bowl with a spatula.)
- Divide the batter evenly between the 3 prepared pans. Bake at 350°F for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool in pans for 5 minutes before turning cake layers out onto a wire rack to cool completely.
For the Buttercream Frosting
- Using an electric 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.
Nutrition
Calories: 727kcal | Carbohydrates: 125g | Protein: 7g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 111mg | Sodium: 409mg | Potassium: 299mg | Fiber: 2g | Sugar: 100g | Vitamin A: 1067IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 2mg
