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Lemon Pistachio Cake

This recipe comes from Baker Erin Schmal of the Windjammer Angelique. It’s a lot of work, but so worth it!

Erin Schmal Dessert is served!

For the cake-

3 cups (345 g) cake flour

3/4 cup (115 g) finely ground pistachios

1 tablespoon (10 g) baking powder

1 tablespoon (9 g) lemon zest

1 teaspoon (6 g) salt

1 cup (226 g) unsalted butter, at room temperature

1 3/4 cup (350 g) granulated sugar

5 egg whites, at room temperature

1 cup (240 g) buttermilk, at room temperature

1/4 cup freshly squeezed lemon juice


Preheat your oven to 325 degrees F. Spray a 13×9 pan with nonstick spray.

In a medium size bowl, whisk together the cake flour, pistachios, baking powder, lemon zest, and salt. Set aside.

In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed for 3 to 5 minutes, until the texture is lighter in color and smooth in texture.

With the mixer on medium speed, gradually add the egg whites. Make sure to scrape down the sides and bottom of the bowl between additions. When all of the egg whites are added, turn your mixer to medium-high speed and beat the batter for an additional 2 to 3 minutes. At this point, the texture should be smooth and the mixture should have nearly doubled in volume.

As the batter mixes, combine the buttermilk and lemon juice.

With the mixer on low speed on low speed, alternately add the dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Scrape down the sides and bottom of the bowl to ensure all the batter has been incorporated. Stir for an additional 30 seconds.

Pour batter into a 13×9 pan and bake for 25-40minutes. Test with a toothpick, it’s done when there are a few moist crumbs.

For the lemon curd-

1/2 cup (100 g) granulated sugar

1/2 tablespoon (4.5 g) grated lemon zest

1/4 cup lemon juice, 1 to 2 large lemons

1 large eggs

2 egg yolks

2 tablespoons (28.25 g) cold unsalted butter, cut into small pieces


Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.

Cook the mixture over medium-low heat, whisking constantly, until it’s thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.

Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming.

Refrigerate until completely set, at least 4 hours and up to 5 days.

Lemon Pistachio Buttercream-

¾ cup unsalted butter, room temperature

3 ounces cream cheese

3 cups powdered sugar, measured then sifted

1/4 cup (40 g) finely ground pistachios, this takes about 1/2 cup ground up pistachios that have been sifted through a mesh sieve.

1 tablespoons heavy whipping cream

1/2 tablespoon (4.5 g) lemon zest

½ tablespoon lemon juice

Pinch of salt


In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese for about one minute.

With the mixer on low speed, gradually add the sifted powdered sugar, followed by the pistachios, lemon zest, lemon juice, heavy whipping cream and pinch of salt.

Turn the mixer on medium-high speed and beat for about 3 to 5 minutes, until light and fluffy.

Remove the bowl from the mixer and mix the frosting by hand with a wooden spoon to push out any air bubbles.

Put it all together-

Frost your cake with the buttercream. Spread some lemon curd on a plate, cut a piece of cake and lay it on top of the lemon curd. Dollop some extra lemon curd, if you love it as much as I do! Enjoy!

Categories: Food and Recipes, Uncategorized

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