Lemon Pistachio Cake with Mascarpone Frosting

Ingredients:
3/4 cup shelled roasted pistachios, plus more for topping
Zest of 2 lemons
1-1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup sour cream
1 teaspoon vanilla extract
1/3 cup whole milk
1/2 cup unsalted butter, softened
1 cup sugar
3/4 teaspoon kosher salt
3 eggs

Frosting:
3/4 cup mascarpone, softened
3/4 cup powdered sugar
1 tablespoon heavy whipping cream
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1/8 teaspoon kosher salt

Directions:
Preheat the oven to 350 Degrees F.  Line the bottom of a buttered 8×8-inch baking pan with parchment paper, then butter the paper.

Place the pistachios and lemon zest into a food processor bowl; pulse until finely ground (but not pistachio butter).  Transfer mixture into a bowl.  Add flour, baking powder, and baking soda.  Whisk to combine; set aside.  Whisk together the sour cream, vanilla and milk in a small bowl; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy, about 3 minutes,  Add eggs, one at a time. until fully incorporated. With mixer on low, alternate adding the dry ingredients (in 3 additions) and the wet ingredients ( in 2 additions), starting and ending with the dry ingredients.

Pour the batter into the prepared pan; smooth the top.  Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.  Cool 10 minutes.  Carefully remove cake from pan, peel off the parchment paper, then invert onto a wire rack to cool completely.

Prepare the frosting: Combine all frosting ingredients in a medium bowl.  Mix just until smooth, being careful not to over mix or curdle the frosting.  Frost the cake, then sprinkle on extra chopped pistachios.  Serve or refrigerate until serving.

Makes 8 servings. Recipe from Costco Connection. Credit to withspice.com