Pistachio Lemon Cake (Print Version)
# Ingredients:
01 -
6 large room-temp eggs.
02 -
1 cup white sugar.
03 -
Grated zest from 1 lemon.
04 -
1/2 teaspoon lemon flavoring.
05 -
1 cup plain flour.
06 -
8 ounces softened cream cheese.
07 -
Grated zest of one lemon.
08 -
3/4 cup icing sugar.
09 -
1/2 teaspoon lemon flavor.
10 -
1/2 teaspoon vanilla flavor.
11 -
1 cup thick cream.
12 -
1/4 cup powdered sugar.
13 -
1 teaspoon vanilla.
14 -
1/4 cup ground pistachio nuts.
15 -
Extra ground pistachios for garnish (if desired).
# Instructions:
01 -
Set your oven to 350°F. Grease a high-sided half sheet pan and line it with parchment paper. Put it aside for later.
02 -
Break eggs into a big bowl (or mixer bowl). Whisk them until bubbly. Slowly add sugar bit by bit as the mixer runs. Keep whisking for 10 minutes—it should end up looking thick, pale, and ribbon-like.
03 -
Sift the flour over your egg mixture. On top, add grated lemon zest and lemon flavoring. Gently fold it all together with a rubber spatula, being careful not to knock out the air.
04 -
Pour the batter into your prepared sheet pan. Spread it evenly by tilting the pan or using a spatula. Bake for around 15-18 minutes until golden brown and it springs back when lightly pressed.
05 -
Wait 3 minutes after baking for it to cool a bit. Dust a clean dish towel heavily with powdered sugar, then flip the cake onto it. Remove the parchment paper. Roll the cake up, wrapping the towel into the roll as you go. Let it cool completely while rolled up.
06 -
To make the filling, combine cream cheese, powdered sugar, lemon zest, lemon flavor, and vanilla until thick. Stir in chopped pistachios. Unroll the cooled cake, spread the filling over the surface evenly, then roll it back up. Wrap tightly in plastic wrap and chill for an hour or two until firm.
07 -
Whip heavy cream with powdered sugar and vanilla until firm peaks hold. Take your chilled roll cake out, place it on a serving plate, and cover it with whipped cream. Sprinkle on extra ground pistachios for a finishing touch. Keep chilled until it's time to dig in.
# Notes:
01 -
Make sure eggs are at room temp for best results.
02 -
Roll the cake while it's warm to keep it from breaking.