Lemon Vanilla Cake with Pistachio Buttercream - Brocc Your Body

Preheat oven to 350 degrees.

Spray 3 8-inch cake pans with cooking spray and line the bottom with parchment. I use the circular parchment pieces from Amazon.

In a medium bowl, mix together the dry ingredients and set aside.

In a medium bowl, gently whisk together the milk, Greek yogurt, lemon juice and lemon zest. Set aside.

Using an electric or stand mixer, beat butter and sugar on high until fully combined. Add vanilla and one egg at a time until fluffy.

Using low speed, add half the dry ingredients alternating with milk + yogurt + lemon juice/zest mixture. Once just combined (don't overmix!), divide the batter equally between the 3 cake pans. Bake for 20-25 min.

When the cakes are done, let cool for 30 minutes then wrap in plastic wrap and freeze for 1 hour. This will make the cake easier to handle and decorate.

For the frosting, beat all ingredients on high until smooth. Add half and half to thin out if needed. I usually use 1-2 tablespoons.

For the whipped cream, beat the heavy cream, vanilla, and powdered sugar on high until stiff peaks form. Gently fold in the pistachio cream until combined.

Place the first layer on a cake turntable or stand and add a ring of frosting around the outside. Add the whipped cream in the center and spread evenly then add chopped blackberries on top.

Place the second cake, top side down, on top. Repeat the process then add the last cake on top. Finish frosting using a flat spatula.

Decorate with chopped pistachios and fresh blackberries.

Refrigerate for 30 minutes before serving or store in plastic wrap for up to 3 days.