Name: Lemon Pistachio Cake with Matcha and Cream Cheese Frosting Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup (142g) all purpose flour; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; 1 tsp matcha powder (optional); ¾ cup (150g) granulated sugar; ⅓ cup (40g) finely ground roasted salted pistachios; ¼ cup (60ml) olive oil (or any neutral liquid oil like canola, vegetable or sunflower oil); 1 large egg (at room temperature); ½ cup (120ml) full fat plain yogurt; 1 tbsp lemon zest; ¼ cup (60ml) whole milk (at room temperature); ½ tsp pure vanilla extract; ¼ tsp pure almond extract (optional); ½ cup (125g) very soft cream cheese; ⅔ cup (160ml) 35% heavy whipping cream; 3 tbsp (40g) granulated sugar; 1 tsp (5ml) fresh lemon juice; ½ tsp pure vanilla extract

Print Recipe· 3.8 from 12 reviews

If you’re searching for a show-stopping dessert that bursts with fresh, vibrant flavors and has a texture that’ll keep you coming back slice after slice, this Lemon Pistachio Cake with Matcha and Cream Cheese Frosting Recipe is exactly what you need in your baking repertoire. The marriage of zesty lemon, earthy pistachios, and the subtle grassy notes of matcha, all wrapped up in a luxuriously creamy frosting, makes this cake incredibly unique yet effortlessly enjoyable. Whether you’re making it for a casual afternoon tea or a festive gathering, it’s guaranteed to be a crowd-pleaser and maybe even your new favorite indulgence.

Ingredients You’ll Need

This image shows various clear glass bowls and a cup arranged neatly on a white marbled surface, each holding different baking ingredients. At the top left, there is a bowl filled with light green ground pistachios, next to it is a bowl with white milk, and to the right is a bowl with thick white yogurt showing a whipped texture. Below the pistachios, a large bowl holds white flour with a soft powdery look. In the middle, there is a small bowl with bright yellow lemon zest, and below it, another bowl holds a small amount of green matcha powder. To the right of the lemon zest are two smaller bowls, one with white baking powder and baking soda, and the other partially visible with white sugar. At the bottom left, a clear cup contains golden olive oil. An egg is placed near the bottom right, next to a dark bottle of vanilla extract. The scene is calm and clean with a soft natural light, photo taken with an iphone --ar 4:5 --v 7

Gathering simple but thoughtfully chosen ingredients is the secret to this cake’s irresistible flavor and texture. Each one plays a crucial role in balancing the bright citrus, nutty undertones, and soft, tender crumb of the cake, while the frosting brings it all together with creamy sweetness and a hint of green matcha magic.

All-purpose flour (1 cup): The base of the cake providing just the right structure without heaviness.
Baking powder (1 tsp) and baking soda (¼ tsp): These leavening agents create that perfect light and airy texture.
Salt (¼ tsp): Enhances all the flavors, keeping the sweetness in check.
Matcha powder (1 tsp): Adds an earthy green tea flavor and a gorgeous natural color.
Granulated sugar (¾ cup): Brings sweetness and helps tenderize the crumb.
Finely ground roasted salted pistachios (⅓ cup): Infuses nutty richness and a subtle saltiness that contrasts beautifully with the lemon.
Olive oil (¼ cup): Keeps the cake moist and adds a delicate fruitiness; neutral oils work great too.
Large egg (1): Binds ingredients and contributes to the cake’s fluffiness.
Full fat plain yogurt (½ cup): Adds moisture and a slight tang that perfectly complements the lemon.
Lemon zest (1 tbsp): Gives that unmistakable fresh citrus punch.
Whole milk (¼ cup): At room temperature, it smooths out the batter for a tender finish.
Pure vanilla extract (½ tsp): Adds warmth and depth to the flavor profile.
Pure almond extract (¼ tsp): Optional but highly recommended for an extra layer of aroma and taste.
Very soft cream cheese (½ cup): The star of the frosting, giving it that creamy, tangy base.
Heavy whipping cream (⅔ cup): Whipped to lightness, it creates the frosting’s fluffy texture.
Granulated sugar (3 tbsp): Sweetens the frosting while maintaining a lovely consistency.
Fresh lemon juice (1 tsp): Brightens the frosting with refreshing tartness.

How to Make Lemon Pistachio Cake with Matcha and Cream Cheese Frosting Recipe

Step 1: Prepping Your Pan and Oven

Begin by preheating your oven to 350°F and lining an 8×8-inch square metal baking pan with parchment paper. This simple step ensures your cake will bake evenly and release effortlessly from the pan later, making your life so much easier.

Step 2: Combine the Dry Ingredients

In a large bowl, sift together the all-purpose flour, baking powder, baking soda, matcha powder, and salt. Then add in the granulated sugar and finely ground roasted salted pistachios. Whisk everything until perfectly blended — this mix provides the backbone of your cake’s sophisticated flavor and that little bit of rustic texture from the pistachios.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the olive oil, egg, full fat plain yogurt, freshly grated lemon zest, whole milk, vanilla extract, and almond extract if you’re using it. Whisk until completely smooth so everything melds together into a harmonious blend of flavors and liquids.

Step 4: Bring It All Together

Gently pour the wet mixture into the dry ingredients. Fold carefully with a spatula, making sure to get down to the bottom of the bowl and lift up any floury pockets. The key here is to stop folding the moment the batter is just combined — overmixing would make the cake tough, and we want tender, fluffy results.

Step 5: Bake the Cake

Pour the smooth batter into your prepared pan, spreading it evenly. Bake for 20 to 25 minutes. You’ll know it’s done when a skewer inserted into the center comes out clean. Allow it to cool for 20 minutes in the pan before transferring to a wire rack to cool completely. Patience here means your frosting won’t melt or sink in.

Step 6: Prepare the Cream Cheese Frosting

Using a handheld mixer, whip the very soft cream cheese in a medium bowl until it’s smooth and creamy. Add in 2 tablespoons of the heavy whipping cream and mix until silky without lumps. Then gradually add the remaining cream and whip it until soft peaks form. Slowly mix in the granulated sugar until the frosting thickens to a spreadable consistency. Finish by folding in fresh lemon juice and vanilla extract to brighten the flavor—and if you like, a drop of almond extract to echo the cake’s subtle nuttiness.

Step 7: Frost and Garnish

Spread the luscious cream cheese frosting evenly over your cooled cake using an offset spatula. Finally, top with crushed pistachios for an irresistible crunch and extra visual appeal. Now your Lemon Pistachio Cake with Matcha and Cream Cheese Frosting Recipe is ready to wow!

How to Serve Lemon Pistachio Cake with Matcha and Cream Cheese Frosting Recipe

A square cake with one visible layer of light brown color at the bottom is topped with a thick, creamy white frosting spread unevenly, creating soft swirls on the surface. On top of the frosting, there are four thin lemon slices arranged overlapping in the center-left area. The frosting is sprinkled with crushed green and yellow pistachios spread lightly all over. Around the cake on a white marbled surface, there are whole and shelled pistachios scattered, along with lemon halves and slices, and a small brown bowl filled with crushed pistachios. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the presentation, sprinkle a few edible flower petals, such as violets or pansies, around the topped pistachios. Fresh lemon zest curls or a dusting of matcha powder can also make the cake feel extra special and hint at the flavors inside before the first bite.

Side Dishes

This cake pairs beautifully with a light cup of green tea or a delicate chamomile infusion, both complementing the matcha and lemon without overpowering the palate. For a more indulgent option, serve alongside a dollop of softly whipped cream or a scoop of vanilla bean ice cream for contrast in temperature and texture.

Creative Ways to Present

For a fun twist, slice the cake into elegant petite squares and serve on bite-sized dessert plates with a drizzle of honey or lemon glaze. You can also create mini trifle glasses by layering pieces of this cake with fresh berries and extra cream cheese frosting, giving your guests a delightful, individual portion with layers of flavor and texture.

Make Ahead and Storage

Storing Leftovers

This Lemon Pistachio Cake with Matcha and Cream Cheese Frosting Recipe keeps beautifully covered in the refrigerator for up to 3 days. Make sure to store it in an airtight container or wrapped tightly with plastic wrap to preserve moisture and prevent the frosting from drying out.

Freezing

You can freeze the unfrosted cake layers for up to 2 months, tightly wrapped in plastic and then foil to protect from freezer burn. When ready to use, thaw overnight in the fridge before frosting. The frosting itself doesn’t freeze as well, so it’s best to prepare fresh for topping the thawed cake.

Reheating

While this cake is best enjoyed chilled or at room temperature, if you’d like to warm up a slice, gently heat it in the microwave for about 10 seconds. Be cautious not to melt the frosting completely—just enough to bring out the lovely aromas and soften the cake slightly.

FAQs

Can I substitute the olive oil with another oil?

Absolutely! Neutral oils like canola, vegetable, or sunflower oil work perfectly in this recipe without altering the flavor, helping maintain the cake’s tender crumb.

Is matcha powder necessary for this recipe?

While matcha adds a wonderful earthy note and beautiful green color, you can omit it if you don’t have any on hand. The cake will still be delicious but with a milder flavor profile.

Can I use low-fat yogurt instead of full-fat?

Using full-fat yogurt enriches the cake and keeps it moist, but low-fat yogurt can be used in a pinch. Just be aware the texture might be slightly less rich and tender.

How do I grind pistachios finely?

The easiest way is to pulse them quickly in a food processor until you reach a fine texture, but be careful not to over-process into a paste.

Can I prepare the frosting ahead of time?

Yes, you can make the cream cheese frosting a few hours ahead and keep it refrigerated, but whip it up fresh for the best fluffy texture and flavor when spreading on the cake.

Final Thoughts

There is something genuinely magical about this Lemon Pistachio Cake with Matcha and Cream Cheese Frosting Recipe — it’s like a burst of sunshine wrapped in the comfort of a luscious cake. Once you try baking and savoring it, you’ll understand why it quickly becomes a beloved favorite. So, gather your ingredients, embrace the joyful process, and prepare to delight everyone lucky enough to share this extraordinary cake with you!