Name: Lemon Pistachio Cake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 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; 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; ½ cup (125g) very soft cream cheese; ⅔ cup (160ml) 35% heavy whipping cream; 4 tbsp (50g) granulated sugar; 1 tsp (5ml) fresh lemon juice; ½ tsp pure vanilla extract

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If you are looking for a fresh and delightfully nutty dessert, this Lemon Pistachio Cake Recipe brings together bright citrus notes and the rich crunch of pistachios in a way that feels like sunshine on a plate. The perfect balance of moist, tender crumb infused with lemon zest and the subtle earthiness of roasted pistachios makes this cake a crowd-pleaser any time of year. It’s wonderfully simple to make, yet impressive enough for a special gathering, combining dairy-rich textures with a tangy frosting that will have you coming back for seconds.

Ingredients You’ll Need

The image shows several clear glass bowls and a glass measuring cup arranged on a white marbled surface, each holding a different baking ingredient. There is a large bowl filled with white flour in the bottom left, a cup with a green powder in the center, and a bowl with bright yellow lemon zest above it. To the right are two small bowls, one with a thick white cream and the other with two white powders. Above is a bowl with white milk and another small bowl filled with crushed pistachios. Near the bottom right sits a brown egg and a dark bottle with a black cap, while a glass measuring cup filled with golden liquid sits bottom left. The overall arrangement is neat with ingredients clearly separated photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Lemon Pistachio Cake Recipe plays a vital role, from the aromatic lemon zest that lifts the flavor to the creamy frosting that brings everything together. These essentials are easy to find and create a cake that feels both homemade and exquisite.

All purpose flour (1 cup / 142g): The foundation of your cake, providing structure and softness.
Baking powder (1 tsp): Helps the cake rise beautifully into a light and fluffy texture.
Baking soda (¼ tsp): Works alongside baking powder for perfect leavening and tenderness.
Salt (¼ tsp): Balances sweetness and enhances all the flavors.
Matcha powder (1 tsp): Optional but adds a lovely green color and subtle earthiness that pairs beautifully with pistachios.
Granulated sugar (¾ cup / 150g): Sweetens the cake just right without overpowering the tangy lemon.
Finely ground roasted salted pistachios (⅓ cup / 40g): Adds a rich, nutty crunch and amazing texture.
Olive oil or neutral oil (¼ cup / 60ml): Keeps the cake moist and tender; olive oil adds a lovely slight fruitiness if you prefer.
Large egg (1, room temperature): Binds the ingredients and provides structure.
Full fat plain yogurt (½ cup / 120ml): Brings moisture and a subtle tang that complements the lemon zest.
Lemon zest (1 tbsp): The star flavor that gives this cake its fresh citrus personality.
Whole milk (¼ cup / 60ml, room temperature): Adds richness without heaviness.
Pure vanilla extract (½ tsp): Enhances the delicate flavors with warm, sweet notes.
Pure almond extract (¼ tsp): Optional but a fantastic complement to pistachio’s nutty taste.
Very soft cream cheese (½ cup / 125g): The base for a luscious, tangy frosting.
Heavy whipping cream 35% (⅔ cup / 160ml): Whipped into the frosting for lightness and creaminess.
Granulated sugar (4 tbsp / 50g): Sweetens the frosting delicately.
Fresh lemon juice (1 tsp): Brightens the frosting with vibrant citrus zing.

How to Make Lemon Pistachio Cake Recipe

Step 1: Prepare Your Baking Pan and Preheat the Oven

Start by preheating the oven to 350°F (175°C). Line an 8×8-inch square metal baking pan with parchment paper to ensure your cake doesn’t stick and comes out with clean edges. This little prep step makes cleanup a breeze and guarantees your cake looks just as beautiful as it tastes.

Step 2: Mix Dry Ingredients

In a large bowl, sift together all purpose flour, baking powder, baking soda, matcha powder if you’re using it, and salt. Then whisk in the granulated sugar and finely ground roasted pistachios until everything is evenly blended. Grinding extra pistachios to sprinkle on top later adds a lovely finishing touch.

Step 3: Combine Wet Ingredients

In a medium bowl, whisk together the olive oil, egg, yogurt, lemon zest, whole milk, vanilla extract, and almond extract if using. Whisk until completely smooth and well combined. This mixture brings moisture, fat, and tang that create a perfectly tender crumb.

Step 4: Gently Fold Together Wet and Dry Mixtures

Pour the wet ingredients into the bowl with the dry ingredients and carefully fold everything together. Be sure to scrape the bottom of the bowl to incorporate all the flour pockets, but stop mixing as soon as the batter is combined to avoid a dense cake.

Step 5: Bake the Cake

Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely—this helps keep it moist and prevents the frosting from melting.

Step 6: Make the Frosting and Decorate

Beat the very soft cream cheese until smooth. Add 2 tablespoons of heavy cream and beat until perfectly lump-free. Slowly add the remaining cream and continue beating until soft peaks form. Gradually beat in granulated sugar until the frosting thickens to a spreadable texture. Stir in fresh lemon juice and vanilla extract for an extra hit of flavor. Spread frosting evenly over the cooled cake, then sprinkle crushed pistachios on top for that irresistible crunch and a gorgeous finish.

How to Serve Lemon Pistachio Cake Recipe

A close-up view of a rectangular beige baking pan filled with a light tan, smooth mixture that looks soft and slightly grainy. On top of the mixture, small pieces of chopped green and brown pistachios are scattered unevenly. To the left of the pan, there is a small black bowl filled with more chopped pistachios, with some pieces spilling out onto the white marbled surface underneath. The background includes a soft gray cloth with faint folds visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cake shines with a scattering of crushed pistachios which provide texture and visual appeal. Add a thin ribbon of lemon zest curls to amplify the fresh lemon aroma. For extra pizzazz, a dusting of powdered sugar over the top just before serving makes it look stunning.

Side Dishes

Pair this cake with a light dollop of whipped cream or even a scoop of vanilla bean ice cream for a delightful contrast of temperatures and textures. A cup of herbal tea, such as chamomile or green tea, complements the nutty and citrus flavors beautifully.

Creative Ways to Present

For a more elegant presentation, cut the Lemon Pistachio Cake Recipe into neat squares and place each piece on a small dessert plate with a mint leaf garnish. Serve alongside small bowls of extra crushed pistachios and lemon curd for guests to personalize their slices. You can also turn this cake into mini trifles layered with lemon curd and cream cheese frosting for an eye-catching twist.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap and keep it refrigerated for up to 4 days to maintain freshness. The frosting’s cream cheese base means it’s best enjoyed within a few days to savor the creamy texture and fresh lemon flavor.

Freezing

You can freeze the unfrosted cake wrapped securely in plastic and aluminum foil for up to 3 months. Thaw it overnight in the fridge before frosting and serving, ensuring the best texture and flavor. Freezing the frosted cake is not recommended as it can alter the cream cheese frosting’s texture.

Reheating

For the best taste, serve the cake chilled or at room temperature. If you prefer it slightly warm, let the cake sit out for 30 minutes after removing from the fridge. Avoid microwaving, which may cause the frosting to melt and change texture.

FAQs

Can I use a different nut instead of pistachios?

Absolutely! While pistachios give this cake its unique flavor and color, chopped almonds or walnuts can also work nicely. Just keep in mind the distinctive pistachio taste will be missing.

Is matcha powder necessary in the recipe?

Matcha powder is optional and adds a subtle green tint and hint of earthiness that pairs beautifully with pistachios, but the cake is delicious without it too.

Can I make this cake dairy-free?

You can try substituting dairy ingredients like yogurt and cream cheese with plant-based alternatives, but it will change the texture and tanginess. Experiment with full-fat coconut yogurt and dairy-free cream cheese for best results.

How do I know when the cake is done?

The cake is ready when a toothpick or skewer inserted in the center comes out clean or with just a few moist crumbs attached. The top should be lightly golden and spring back when touched.

Can I double this Lemon Pistachio Cake Recipe?

Yes, doubling works well if you use a larger baking pan or two pans. Just keep an eye on baking time, as it may need to increase slightly when baking thicker cakes.

Final Thoughts

This Lemon Pistachio Cake Recipe is a joyful way to brighten any dessert table with its fresh citrus brightness and subtle nutty sweetness. Whether you bake it for a casual weekend treat or a special celebration, it offers that wonderful “wow” factor while remaining surprisingly easy to throw together. Trust me, once you try this luscious cake with its creamy frosting, it might just become your new favorite go-to dessert. Happy baking!

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