Pistachio Lemon Milk Bar Cake

Ingredients

• 0.5 cup unsalted butter, softened (For the pistachio cake)
• 1 cup granulated sugar (For the cake)
• 0.5 cup pistachio paste (Unsweetened or lightly sweetened pistachio paste)
• 3 large eggs (Room temperature)
• 0.5 cup whole milk (Room temperature)
• 2 tbsp lemon zest (Finely grated)
• 2 tbsp fresh lemon juice (For the cake batter)
• 1.5 cup all-purpose flour (For the cake)
• 1.5 tsp baking powder
• 0.5 tsp fine salt
• 0.25 tsp ground cardamom (Optional)
• 0.75 cup granulated sugar (For the lemon curd)
• 2 large eggs (For the lemon curd)
• 2 egg yolks (For the lemon curd)
• 0.5 cup fresh lemon juice (For the lemon curd)
• 0.5 cup unsalted butter (Cold and cut into pieces; for the lemon curd)
• 2 cup heavy cream (Cold; for the lemon cream)
• 0.5 cup powdered sugar (For the lemon cream)
• 1 tbsp lemon zest (Finely grated; for the lemon cream)
• 0.75 cup roasted pistachios (Coarsely chopped, for pistachio crunch and garnish)
• 2 tbsp brown sugar (For the pistachio crunch)
• 2 tbsp all-purpose flour (For the pistachio crunch)
• 2 tbsp unsalted butter, melted (For the pistachio crunch)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a 9-by-13-inch rimmed baking pan with parchment, leaving an overhang on two sides, and lightly grease the exposed sides.

2. 2

   Whisk the flour, baking powder, salt, and optional cardamom together in a medium bowl.

3. 3

   Beat the softened butter and sugar in a stand mixer or with a hand mixer until pale and fluffy, about 3–4 minutes.

4. 4

   Add the pistachio paste and beat until evenly combined. Add the eggs one at a time, mixing well after each addition.

5. 5

   Mix in the milk, lemon zest, and lemon juice. Add the dry ingredients and mix only until no dry streaks remain.

6. 6

   Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, until the center springs back lightly and a tester comes out with a few moist crumbs. Cool completely in the pan.

7. 7

   While the cake bakes, make the pistachio crunch. Combine the chopped pistachios, brown sugar, flour, and melted butter. Spread the mixture on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, stirring once, until golden and fragrant. Cool completely, then crumble.

8. 8

   Make the lemon curd. Whisk the sugar, eggs, egg yolks, and lemon juice in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the bottom does not touch the water, and whisk constantly until thick enough to coat a spoon, about 8–10 minutes.

9. 9

   Remove the curd from the heat. Whisk in the cold butter, one piece at a time, until smooth. Press plastic wrap directly onto the surface and chill until cold and set, at least 1 hour.

10. 10

    Make the lemon cream. Whip the cold heavy cream, powdered sugar, and lemon zest to medium peaks. Do not over-whip; the cream should be thick enough to spread but still smooth.

11. 11

    Lift the cooled cake from the pan and cut it into two equal rectangles. Place one rectangle on a serving platter or in a clean acetate-lined pan.

12. 12

    Spread half of the lemon cream over the first cake layer. Spoon or spread the lemon curd over the cream, leaving a small border around the edge so it does not squeeze out.

13. 13

    Sprinkle about half of the pistachio crunch over the curd. Add the second cake layer and gently press it into place.

14. 14

    Spread the remaining lemon cream over the top. Finish with the remaining pistachio crunch and additional chopped pistachios if desired.

15. 15

    Refrigerate the assembled cake for at least 2 hours, or until firm enough to slice cleanly. Cut into squares and serve chilled or slightly tempered.

Notes

The source page is paywalled and the supplied excerpt contains no ingredient list or instructions. This recipe is therefore a low-confidence reconstruction based on the title, the description, and the conventions of Milk Bar–style layer cakes. Keep refrigerated and consume within 3 days. The assembled cake can be frozen, tightly wrapped, for up to 1 month.

Nutrition per serving

• dessert
• cake
• baked
• layer cake
• pistachio
• lemon
• American
• vegetarian