Description
A soft and moist Lemon Pistachio Milk Cake soaked in a creamy milk mixture, topped with whipped cream and crunchy pistachios.
Ingredients
4 large eggs
3/4 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/4 cup milk
1 tsp vanilla extract
Zest of 2 lemons
1 cup whole milk
1/2 cup condensed milk
1/2 cup evaporated milk
1/4 cup lemon juice
1 cup heavy cream
2 tbsp powdered sugar
1/2 cup pistachios
Instructions
1. Preheat oven to 350°F and prepare baking dish
2. Beat eggs and sugar until fluffy
3. Add milk, vanilla, and lemon zest
4. Fold in flour and baking powder
5. Bake for 25–30 minutes
6. Mix milk soak ingredients
7. Poke cake and pour milk mixture
8. Chill for 2 hours
9. Whip cream and spread on cake
10. Garnish with pistachios and serve
Notes
Use fresh lemon juice for best flavor
Chill cake well before serving
Toast pistachios for extra flavor
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg