# What You 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, room temperature
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)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment; set aside.
02 - Whisk together all-purpose flour, baking powder, baking soda and salt in a medium bowl until evenly distributed.
03 - Using an electric mixer, beat the butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition; then blend in lemon zest and vanilla until homogenous.
05 - Stir lemon juice into the milk. With mixer on low, alternately add the flour mixture and the lemon‑milk to the butter mixture, beginning and ending with the flour, and mix just until combined to avoid overworking.
06 - Divide batter evenly among the three prepared pans, smooth the tops and bake 25–30 minutes, or until a toothpick inserted in the centre comes out clean.
07 - Cool the layers in their pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
08 - Beat together butter and cream cheese until smooth. Gradually add powdered sugar, then fold in 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 an even layer of frosting, repeat with remaining layers, then crumb‑coat and finish by frosting the top and sides smoothly.
10 - Garnish with chopped pistachios, lemon zest and edible flowers or sprinkles if using. Chill for 30 minutes to set before slicing for clean layers.
