# What You'll Need:
→ Lemon cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1 cup (2 sticks) unsalted butter, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - Zest of 2 lemons
09 - 1/3 cup fresh lemon juice
10 - 1 cup whole milk
11 - 2 teaspoons vanilla extract
→ Lemon‑pistachio frosting
12 - 1 cup (2 sticks) unsalted butter, room temperature
13 - 4 ounces cream cheese, room temperature
14 - 3 1/2 cups powdered sugar
15 - Zest of 1 lemon
16 - 2 tablespoons fresh lemon juice
17 - 1/2 cup finely ground unsalted pistachios
18 - Pinch of fine salt
→ Decoration
19 - 1/2 cup roughly chopped pistachios
20 - Zest of 1 lemon
21 - Edible flowers or spring sprinkles (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Grease three 8‑inch round pans, line the bottoms with parchment, and lightly flour the sides or spray with baking spray.
02 - Whisk the all‑purpose flour, baking powder, baking soda, and salt in a medium bowl until evenly blended.
03 - Using an electric mixer, beat the unsalted butter and granulated sugar on medium‑high until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla until combined.
05 - Stir the lemon juice into the milk. With the mixer on low, alternate adding the dry mixture and the lemon‑milk to the butter mixture, beginning and ending with the dry ingredients; mix just until combined.
06 - Divide the batter evenly among the three prepared pans, smooth the tops, and bake for 25–30 minutes, or until a toothpick inserted in the centers comes out clean.
07 - Allow the cakes to cool in the pans for 10 minutes, then invert onto cooling racks and cool completely before assembling.
08 - Beat the butter and cream cheese until smooth. Add the powdered sugar in batches, then fold in the lemon zest, lemon juice, ground pistachios, and a pinch of salt. Beat until light and fluffy.
09 - Place one cake layer on a serving plate, spread a generous layer of frosting, repeat with the remaining layers, then frost the top and sides evenly using an offset spatula.
10 - Press chopped pistachios and lemon zest onto the sides and top as desired, add edible flowers or sprinkles if using, then chill for 30 minutes to set before slicing.
