Lemon Pistachio Cake Recipes

LEMON PISTACHIO CAKE

Steps:

• Preheat oven to 350* and grease and flour a 10-inch Bundt pan or 4-liter tube pan.
• In a large mixer bowl, combine cake mix, gelatin mix, eggs, water and oil. Beat on medium speed for 2 minutes. Stir in nuts. Spread batter evenly in prepared pan.
• Bake 50-60 minutes or until a cake tester inserted in center comes out clean. Cool 25 minutes in pan on a wire rack, then remove cake and cool completely. Drizzle with lemon glaze, if desired.
• NOTE: If desired, a 9 x 13-inch pan can be used to bake this cake. If this variation is used, bake only about 40 minutes.

LEMON PISTACHIO ANGEL CAKE

Steps:

• Finely grate peel from 2 lemons (save for cake), then squeeze out 1 cup juice. In a medium large sauce pan, whisk sugar with cornstarch. Whisk in lemon juice, eggs and egg yolks until blended. Set over medium heat, stirring constantly until mixture boils, 7 - 10 minutes (cornstarch will prevent it from curdling).
• Remove from heat and stir in cubes of butter until combined. Sieve into a bowl. Place a piece of plastic wrap on surface and refrigerate until cold.
• Prepare angel food cake as per instructions, folding in lemon peel at the end. Bake and cool as directed on package. When cake is cooled, cut horizontally in half.
• Place bottom layer on a cake plate and spread with about half of the lemon curd. Place top of cake on curd. Spread top with a layer of curd (there will likely be leftover curd).
• Sprinkle with pistachios and chocolate.