Description
This Lemon Pistachio Cake is a delightful combination of zesty lemon flavor and crunchy pistachios, baked into a moist and fluffy cake. Topped with a creamy, tangy lemon cream cheese frosting and a sprinkle of crushed pistachios, this cake offers a perfect balance of sweet, tart, and nutty flavors making it an ideal treat for any occasion.
Ingredients
Cake 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)
Frosting Ingredients
- 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
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) and line an 8×8-inch square metal baking pan with parchment paper to prevent the cake from sticking.
- Prepare dry ingredients. Sift together the all-purpose flour, baking powder, baking soda, matcha powder (if using), and salt into a large mixing bowl. Add the granulated sugar and finely ground roasted salted pistachios, then whisk everything until evenly combined.
- Mix wet ingredients. In a medium bowl, whisk together the olive oil, egg, plain yogurt, lemon zest, whole milk, vanilla extract, and almond extract (if using) until the mixture is completely smooth and uniform.
- Combine batter. Pour the wet ingredient mixture into the bowl containing the dry ingredients. Gently fold the ingredients together, making sure to scrape down the sides and bottom of the bowl to incorporate all dry pockets. Mix just until everything is combined; avoid over mixing to keep the cake tender.
- Bake the cake. Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- Prepare the frosting. Using an electric handheld mixer, whip the very soft cream cheese in a medium bowl until smooth. Add 2 tablespoons of the heavy whipping cream and continue mixing until no lumps remain. Gradually add the remaining cream and beat until soft peaks form. Slowly mix in the granulated sugar until the frosting is thick and spreadable. Finally, blend in the fresh lemon juice and vanilla extract, and optionally add a drop or two of almond extract for extra flavor.
- Frost and decorate the cake. Using an offset spatula, spread the lemon cream cheese frosting evenly over the cooled cake. Finish by sprinkling crushed pistachios on top for garnish and added texture. Serve and enjoy!
Notes
- You can grind the pistachios using a small food processor; grinding about ½ cup is recommended and reserve some extra for decoration.
- If matcha powder is not available, it can be omitted without affecting the overall flavor significantly.
- Ensure all refrigerated ingredients (egg, milk, yogurt) are at room temperature for better batter consistency.
- Do not over mix the batter to keep the cake light and fluffy.
- This cake is best served at room temperature or slightly chilled.
- The almond extract in both batter and frosting is optional but adds a delicious complementary flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
