Lemon Pistachio Smith Island Cake
Lemon Pistachio Smith Island Cake
Ingredients
For the Cake Batter
- 4 sticks unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 2 tablespoons lemon zest, from 2-3 lemons
- 1/4 cup lemon juice, freshly squeezed
For the Pistachio Ganache Frosting
- 12 ounces white chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1/2 cup pistachio spread
- 1/4 teaspoon salt
- 2 drops green food coloring, optional
For Garnish
- 1/4 cup chopped pistachios
- 1 teaspoon lemon zest
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or prepare several smaller pans if you have them for thinner layers. Line the bottoms with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 3
Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
⏱️ 5 min
- 6
Fold in the lemon zest and fresh lemon juice until evenly distributed.
⏱️ 2 min
- 7
Divide the batter evenly among your prepared cake pans. For traditional Smith Island Cake, aim for very thin layers. You may need to bake in batches or use multiple pans. Bake for 12-15 minutes per layer, or until a wooden skewer inserted into the center comes out clean. Baking time will vary significantly based on the thickness of your layers.
⏱️ 45 min•🌡️ 350
- 8
Once baked, let the cake layers cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely. This is crucial before frosting.
⏱️ 30 min
- 9
While the cake layers cool, prepare the pistachio ganache frosting. Place the finely chopped white chocolate in a heatproof bowl.
⏱️ 5 min
- 10
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 3 min
- 11
Pour the hot cream over the white chocolate. Let it sit for 5 minutes without stirring, then whisk gently until the chocolate is completely melted and smooth.
⏱️ 7 min
- 12
Stir in the pistachio spread and salt until fully incorporated. If using, add 2 drops of green food coloring and mix until desired color is achieved.
⏱️ 3 min
- 13
Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 1-2 hours, or until the ganache is firm enough to spread but still pliable.
⏱️ 90 min
- 14
Once the cake layers are completely cool and the ganache is set, assemble the cake. Place one cake layer on your serving plate or cake stand. Spread a very thin, even layer of pistachio ganache over the top, almost to the edges.
⏱️ 10 min
- 15
Repeat with the remaining cake layers and ganache, stacking them carefully. The key to a Smith Island Cake is many thin layers of cake and ganache.
⏱️ 10 min
- 16
Once all layers are stacked, use the remaining ganache to thinly frost the sides and top of the cake, creating a smooth finish.
⏱️ 10 min
- 17
Garnish the top of the cake with chopped pistachios and additional lemon zest.
⏱️ 2 min
- 18
Refrigerate the cake for at least 30 minutes to allow the ganache to firm up before slicing and serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Pistachio Smith Island Cake
For the Cake Batter
- 4 sticks unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 2 tablespoons lemon zest, from 2-3 lemons
- 1/4 cup lemon juice, freshly squeezed
For the Pistachio Ganache Frosting
- 12 ounces white chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1/2 cup pistachio spread
- 1/4 teaspoon salt
- 2 drops green food coloring, optional
For Garnish
- 1/4 cup chopped pistachios
- 1 teaspoon lemon zest
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or prepare several smaller pans if you have them for thinner layers. Line the bottoms with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 3
Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
⏱️ 5 min - 6
Fold in the lemon zest and fresh lemon juice until evenly distributed.
⏱️ 2 min - 7
Divide the batter evenly among your prepared cake pans. For traditional Smith Island Cake, aim for very thin layers. You may need to bake in batches or use multiple pans. Bake for 12-15 minutes per layer, or until a wooden skewer inserted into the center comes out clean. Baking time will vary significantly based on the thickness of your layers.
⏱️ 45 min•🌡️ 350 - 8
Once baked, let the cake layers cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely. This is crucial before frosting.
⏱️ 30 min - 9
While the cake layers cool, prepare the pistachio ganache frosting. Place the finely chopped white chocolate in a heatproof bowl.
⏱️ 5 min - 10
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 3 min - 11
Pour the hot cream over the white chocolate. Let it sit for 5 minutes without stirring, then whisk gently until the chocolate is completely melted and smooth.
⏱️ 7 min - 12
Stir in the pistachio spread and salt until fully incorporated. If using, add 2 drops of green food coloring and mix until desired color is achieved.
⏱️ 3 min - 13
Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 1-2 hours, or until the ganache is firm enough to spread but still pliable.
⏱️ 90 min - 14
Once the cake layers are completely cool and the ganache is set, assemble the cake. Place one cake layer on your serving plate or cake stand. Spread a very thin, even layer of pistachio ganache over the top, almost to the edges.
⏱️ 10 min - 15
Repeat with the remaining cake layers and ganache, stacking them carefully. The key to a Smith Island Cake is many thin layers of cake and ganache.
⏱️ 10 min - 16
Once all layers are stacked, use the remaining ganache to thinly frost the sides and top of the cake, creating a smooth finish.
⏱️ 10 min - 17
Garnish the top of the cake with chopped pistachios and additional lemon zest.
⏱️ 2 min - 18
Refrigerate the cake for at least 30 minutes to allow the ganache to firm up before slicing and serving.
⏱️ 30 min