Lemon Dubai Cake

Lemon Dubai Cake (lemon, pistachio and white chocolate)

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The Lemon Dubai Cake is a refined, modern dessert inspired by the viral Dubai-style cakes that celebrate pistachio richness and luxurious textures. This version replaces dark chocolate with bright lemon, creamy white chocolate, and nutty pistachio, creating a cake that is both fresh and indulgent.

With its soft lemon sponge layers, a generous pistachio filling, and a smooth white chocolate buttercream, this cake is perfect for celebrations, elegant gatherings, or anyone looking for a dessert that feels special yet balanced.

Why You’ll Love This Cake

  • A perfect balance between citrus freshness and nutty richness
  • Elegant flavor pairing: lemon, pistachio, and white chocolate
  • Moist, soft sponge with creamy and crunchy textures
  • Visually stunning and ideal for birthdays or special occasions

Ingredients

For the Lemon Cake Layers

  • 2 ½ cups (310 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 lemons
  • ⅓ cup (80 ml) fresh lemon juice
  • 1 cup (240 ml) milk or buttermilk
  • 1 tsp vanilla extract

For the Pistachio Filling

  • 1 cup (140 g) finely ground pistachios
  • ½ cup (120 g) pistachio cream or pistachio paste
  • ¼ cup (60 ml) sweetened condensed milk
  • 2 tbsp melted white chocolate
  • 1–2 tbsp milk (if needed for consistency)

For the White Chocolate Buttercream

  • 1 cup (225 g) unsalted butter, softened
  • 6 oz (170 g) white chocolate, melted and cooled
  • 3–4 cups (360–480 g) powdered sugar
  • 2–3 tbsp heavy cream or milk
  • 1 tsp vanilla extract

Optional Garnish

  • Chopped pistachios
  • Lemon zest
  • White chocolate shavings

Step-by-Step Instructions

1. Prepare the Lemon Cake

  1. Preheat your oven to 170°C / 340°F. Grease and line two or three 20 cm (8-inch) cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract.
  6. Alternate adding the dry ingredients and milk, beginning and ending with the dry mixture.
  7. Divide the batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
  8. Let the cakes cool completely before assembling.

2. Make the Pistachio Filling

  1. In a bowl, combine ground pistachios, pistachio cream, condensed milk, and melted white chocolate.
  2. Mix until smooth and thick.
  3. Add milk gradually if the mixture is too stiff.
  4. Set aside at room temperature.

3. Prepare the White Chocolate Buttercream

  1. Beat the softened butter until creamy and pale.
  2. Add the melted, cooled white chocolate and mix until fully incorporated.
  3. Gradually add powdered sugar, mixing on low speed.
  4. Add cream and vanilla extract, then beat until smooth and fluffy.

4. Assemble the Cake

  1. Level the cooled cake layers if needed.
  2. Spread a thin layer of buttercream on the first layer.
  3. Add a generous layer of pistachio filling.
  4. Place the next cake layer on top and repeat if using more layers.
  5. Cover the entire cake with white chocolate buttercream.
  6. Smooth the sides and top, then decorate with pistachios, lemon zest, or white chocolate shavings.
Lemon Dubai Cake

Serving & Storage Tips

  • Chill the cake for 30–60 minutes before slicing for cleaner layers.
  • Store in the refrigerator for up to 4 days in an airtight container.
  • Bring to room temperature before serving to enjoy the full flavor.

Final Thoughts

The Lemon Dubai Cake is a luxurious yet refreshing dessert that blends Middle Eastern inspiration with classic European cake flavors. The brightness of lemon, the richness of pistachio, and the smooth sweetness of white chocolate create a cake that feels indulgent without being heavy.

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