Pistachio Lemon Cake with Cardamom Whipped Cream

Pistachio Lemon Cake with Cardamom Whipped Cream… it’s the perfect cake light & airy cake on a spring/summer day.

Couldn’t we just have birthdays and not get older? What I love most about my birthday are the calls, text messages, and DMs from family, friends, and all of you guys. It makes me feel so loved.

The other thing I look forward to most on each birthday is celebrating with my husband. When it’s 9 pm in California, and midnight in New York (he knows me too well), he’ll bring out my favorite Red Velvet Cupcake with a candle on it and sing “Happy Birthday” to me. Of course, I’ll make sure I have my chai ready to go.

What I’ve learned

Another year older! The one thing I’ve realized more and more in the past year is to let things flow and letting go of what no longer serves me. I no longer force things that are not meant to be. So my new mantra is to just let things flow and it’ll all work out. It’s like the time I reunited with my husband 10 years later, it all makes sense now, what’s meant to be will be.

As much as I’d love to move back to the east coast, I don’t fight it as much anymore. This time around when I returned back to California, instead of taking a week to normalize, it took me just two days. They were two long painful days, but just two days. To me, that’s progress. With that said, I keep myself sane by making frequent trips back home and I’m grateful to have a supportive partner in that respect.

On a day like today, I can’t say that I don’t miss my family and friends. Sometimes I wonder what it would be like to celebrate with all my loved ones in one place. A girl can only dream. Today, I’m toasting myself… another year older, I hope another year wiser. May I continue to learn and grow each year, and become the person I am meant to be.

It’s June 14, so of course we gotta have cake! This Pistachio Lemon Cake with Cardamom Whipped Cream is a delightful treat. Truth – I actually made this cake for my husband’s birthday back in February, but I’m only posting it now. This is the perfect spring summer cake that’s light, airy, and delicious. Hope you guys try it!

pistachio lemon cake with cardamom whipped cream is:

Delicious
Mouthwatering
Fragrant
Light & Airy
Indulgent
Perfect for Summer or Spring

How to make Pistachio Lemon Cake with Cardamom Whipped Cream

Dry Ingredients

Preheat oven to 350 degrees. Grind the pistachios in a small blender. I used my Cuisinart 4-cup food processor.

Combine all the dry ingredients in a medium sized bowl.

Wet Ingredients

Zest the lemon, you should have roughly 2 tsp.

Whip butter in a large bowl until creamy.

Add sugar and blend until creamed, about 5 minutes.

Then add eggs one at a time.

Now add vanilla and mix well.

Now alternate between the dry ingredients and milk starting and ending with the dry in 2 batches. Adding some flour. DO NOT OVER MIX!

Now add milk. Alternate until done. DO NOT OVER MIX.

Add lemon zest.

Optional: Add 2 drops of green food color, more if you wish. Combine.

Pour the batter into a round springform pan and into the oven for 40-45 minutes.

Once cool, dislodge cake and place it on a cake stand.

Now make the whipped cream topping. Add all the contents of the whipped cream in a large bowl.

Mix until light and fluffy, DO NOT OVER MIX otherwise you’ll end up with butter.

Whipped topping is done. Top over cake and serve.

Enjoy!

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Pistachio Lemon Cake with Cardamom Whipped Cream

Pistachio Lemon Cake with Cardamom Whipped Cream... it's the perfect cake light & airy cake on a spring/summer day.

5 from 5 votes

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course Dessert

Servings: 12 slices

Calories:

Author: Nisha @ honeywhatscooking

Ingredients

• Dry Ingredients
• 3/4 cup pistachios grinded
• 1 1/4 cup all purpose flour
• 2 tsp baking powder
• 1/2 tsp cardamom powder
• 1/2 tsp salt
• </br>
• Wet Ingredients
• 1/2 cup whole milk
• 1 tsp pure vanilla
• 1/2 tsp almond extract
• 1 stick unsalted butter room temperature
• 3/4 cup sugar
• 3 organic eggs
• zest of 1 lemon or 2 tsp
• optional: 2 drops green food color
• </br>
• for the whipped topping
• 1 cup heavy cream
• 4 tbsp powdered sugar
• 1/2 tsp pure vanilla
• 2 tsp lemon juice
• 1/4 - 1/2 tsp cardamom powder start with 1/4 tsp and add more if need be

Instructions

• Preheat oven to 350 degrees. Grind the pistachios in a small blender. I used my Cuisinart 4-cup food processor.
• Combine all the dry ingredients in a medium sized bowl.
• Zest the lemon, you should have roughly 2 tsp.
• Whip butter in a large bowl until creamy.
• Add sugar and blend until creamed, about 5 minutes.
• Then add eggs one at a time.
• Now add vanilla and mix well.
• Now alternate between the dry ingredients and milk starting and ending with the dry in 2 batches. Adding some flour. DO NOT OVER MIX!
• Now add milk. Alternate until done. DO NOT OVER MIX.
• Add lemon zest.
• Add 2 drops of green food color, more if you wish. Combine.
• Pour the batter into a round 9" springform pan and into the oven for 40-45 minutes.
• Once cool, dislodge cake and place it on a cake stand.
• Now make the whipped cream topping. Add all the contents of the whipped cream in a large bowl.
• Mix until light and fluffy, DO NOT OVER MIX otherwise you'll end up with butter.
• Whipped topping is done. Top over cake and serve.