# What You’ll Need:
→ For the Lemon Cake
01 - 2 ½ cups (315 g) all-purpose flour
02 - 2 tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - 1 cup (225 g) unsalted butter, room temperature
06 - 1 ¾ cups (350 g) granulated sugar
07 - 4 large eggs
08 - Zest of 2 lemons
09 - ⅓ cup (80 ml) fresh lemon juice
10 - 1 cup (240 ml) whole milk
11 - 2 tsp vanilla extract
→ For the Lemon Pistachio Frosting
12 - 1 cup (225 g) unsalted butter, room temperature
13 - 4 oz (115 g) cream cheese, room temperature
14 - 3 ½ cups (425 g) powdered sugar
15 - Zest of 1 lemon
16 - 2 tbsp (30 ml) lemon juice
17 - ½ cup (60 g) finely ground unsalted pistachios
18 - Pinch of salt
→ For Decoration
19 - ½ cup (60 g) roughly chopped pistachios
20 - Zest of 1 lemon
21 - Edible flowers or spring sprinkles (optional)
# How To Make It:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla.
04 - Combine lemon juice with milk. With mixer on low, alternate adding flour mixture and lemon milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
05 - Divide batter evenly between the three pans. Smooth tops and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto racks to cool completely.
07 - For frosting, beat butter and cream cheese together until smooth. Add powdered sugar in batches, then mix in lemon zest, lemon juice, ground pistachios, and a pinch of salt. Beat until fluffy.
08 - To assemble, place one cake layer on a platter. Spread a generous layer of frosting, repeat with remaining layers. Frost top and sides of cake.
09 - Decorate with chopped pistachios, lemon zest, and edible flowers or sprinkles as desired.
10 - Chill for 30 minutes before slicing for neat layers.
