Two attempts at the perfect vanilla frosting and 20 minutes worth of whisking lemon curd later, I was one third of the way to my Easter goal!
As a little girl going out to eat with my family, I really enjoyed making unique food choices. Once the food would arrive at the table I would smell the delicious aroma of, no not my dish... my dad's! "Your eyes are bigger than your belly" he'd say as I'd reach across the table putting a fork to his dinner before even looking at my own. I'd end up taking a couple bites from my "unique" dish and then fill up on everyone else's.
Ok..Ok.. I know, how does this story relate to my pistachio lemon cake? Well I've always loved small bites of a lot of different flavors so when deciding to choose a cake for my Easter bake-a-thon, it was hard to pick just one. Well, once I started the process of making all these different cakes with all these different flavors, I heard my dad's words floating around my kitchen.
The whole process started off well as I was extra careful to gather all of the ingredients before beginning the baking process to prevent running to the closet in between beating and pouring.
Everything I've ever made from Smitten kitchen has been easy to follow and turns out super tasty. Needless to say, it was hard not to dive into the wonderful smelling cakes each time I opened my fridge. As the cakes sat comfy cozy, I was getting a full upper body workout making the lemon curd (who says baking can't be good for a diet!)
The lemon curd took a lot of work but I was extremely happy with the end result. So yummy...the frosting on the other hand... I tried two different recipes: a classic vanilla buttercream (powder based) and a white sauce recipe (rue based). Either too sweet or too buttery I was left disappointed. Suggestions welcome :)
Running low on time I ended up using the white sauce recipe...
Pistachio Cake (recipe from Smitten Kitchen)
¾ cup skinned pistachio nuts *I got about 1 ½ cup so I would have enough to decorate the outside of the cake*
1 2/3 cup sugar
2 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
8 ounces unsalted butter
½ cup whole milk
2 teaspoons vanilla
Lemon Curd (recipe from David Lebovitz)
½ cup freshly squeezed lemon juice (preferably Meyer lemons)
1/3 cup sugar or ½ cup if using regular lemons
2 large egg yolks
2 large eggs
pinch of salt
6 tablespoons unsalted butter, cubed
Vanilla Frosting (posted on the pioneer woman’s tasty kitchen by MissyDew)
5 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup butter
1 cup granulated sugar
Make the cake
Make the curd
Make the frosting
Assemble the cake