Description
This Lemon Pistachio Cake is a delightful combination of zesty lemon flavor and nutty pistachios, complemented by a smooth, luscious cream cheese frosting. Moist and tender, this cake features a subtle matcha powder addition for a unique twist and is perfect for tea time or dessert.
Ingredients
Dry 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
Wet Ingredients
- 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
Frosting Ingredients
- 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
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch square metal baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, matcha powder, and salt into a large bowl. Add the sugar and finely ground roasted salted pistachios, whisking until well combined and evenly distributed.
- Combine Wet Ingredients: In a medium bowl, whisk the olive oil, egg, full fat plain yogurt, lemon zest, whole milk, vanilla extract, and almond extract until the mixture is completely smooth and uniform.
- Incorporate Ingredients: Pour the wet mixture into the dry ingredients bowl and gently fold them together using a spatula. Be sure to scrape the bottom to mix any dry pockets. Stop mixing as soon as the batter is just combined to avoid overmixing.
- Bake the Cake: Spread the batter evenly into the prepared baking pan. Place it in the oven and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and let cool in the pan for 20 minutes before transferring the cake to a cooling rack to cool completely.
- Make the Frosting: Beat the very soft cream cheese until smooth. Add 2 tablespoons of the heavy whipping cream and continue beating until smooth and lump-free. Gradually add the remaining cream and beat until soft peaks form. Gradually beat in the granulated sugar until the frosting thickens to a spreadable consistency. Mix in the fresh lemon juice and vanilla extract.
- Frost and Decorate: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top using an offset spatula. Sprinkle crushed pistachios over the frosting for a beautiful garnish. Slice and serve.
Notes
- For best results, use room temperature eggs and milk to ensure smooth batter mixing.
- You can grind the pistachios in a small food processor; grinding extra pistachios allows for decoration on top of the frosting.
- Be careful not to overmix the batter to keep the cake tender and moist.
- If you don’t have matcha powder, you can omit it; the cake will still be delicious.
- The olive oil can be substituted with canola, vegetable, or sunflower oil based on preference.
- Make sure the cream cheese is very soft for smooth frosting without lumps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
