Moist, nutty, and bursting with bright citrus flavor, this Lemon Pistachio Cake is a celebration of texture and taste. Each bite delivers the delightful crunch of pistachios balanced by the soft, buttery crumb of the cake, all tied together with a zesty lemon glaze. It’s the kind of cake that looks beautiful on a dessert table yet feels comforting with a cup of afternoon tea.

The natural green speckles of chopped pistachios create a stunning contrast against the pale yellow cake, making it as gorgeous as it is delicious. Whether you serve it at brunch, for a spring gathering, or simply to brighten your week, this cake is guaranteed to impress and satisfy.

What Kind of Pistachios Should I Use?

For the best flavor and color, use unsalted, shelled pistachios. Raw or lightly toasted varieties work well, adding that delicate nutty profile without overwhelming the lemon notes. Avoid salted or flavored pistachios, as they can throw off the cake’s balance.

Ingredients for the Lemon Pistachio Cake

Pistachios: Bring crunch and earthy, buttery richness. Chop some finely for the batter and reserve extra for a gorgeous topping.
Lemon zest and juice: Add bright, tangy flavor and aromatic depth.
All-purpose flour: Provides structure for the tender crumb.
Butter: Gives the cake its moist, rich texture.
Sugar: Sweetens and balances the tang of lemon.
Eggs: Bind the batter and contribute to the light, fluffy texture.
Baking powder: Ensures the cake rises evenly.
Milk or yogurt: Adds moisture and a subtle tang that complements the citrus.
Powdered sugar: Used for the glaze, creating a smooth, sweet finish on top.

How To Make the Lemon Pistachio Cake

Step 1: Prep the Ingredients

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Finely chop the pistachios and zest the lemons to get everything ready.

Step 2: Make the Batter

In a bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice.

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet, alternating with the milk or yogurt. Gently fold in the chopped pistachios.

Step 3: Bake the Cake

Pour the batter into the prepared pan, smoothing the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Glaze and Decorate

Whisk powdered sugar with a bit of lemon juice to make a thick glaze. Pour it over the cooled cake, letting it drip down the sides. Sprinkle generously with extra chopped pistachios and a touch of lemon zest for a beautiful finish.

Serving and Storing Lemon Pistachio Cake

Serve this cake slightly warm or at room temperature for the best texture and flavor. It pairs beautifully with tea, coffee, or even a dollop of whipped cream or Greek yogurt on the side. For extra flair, garnish each slice with a light dusting of powdered sugar or a few extra pistachio crumbs.

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually wrapped for up to 2 months.

Frequently Asked Questions

Can I use almond flour instead of all-purpose flour?

Almond flour will make the cake denser and more delicate; it’s best to replace only part of the flour or follow a recipe developed for almond flour.

Can I make this cake dairy-free?

Yes! Use a dairy-free butter substitute and plant-based yogurt or milk.

How do I keep the cake moist?

Don’t overbake, and store it properly in an airtight container. Adding a bit of yogurt helps maintain moisture too.

Can I make this as cupcakes?

Absolutely—just reduce the baking time to about 18-22 minutes and check with a toothpick.

What’s the best way to chop pistachios?

Use a sharp knife or pulse in a food processor carefully. Avoid over-processing to prevent turning them into pistachio butter!

Want More Cake Ideas?

If you love this Lemon Pistachio Cake, you’ll probably enjoy these other favorites:

• Southern Hummingbird Cake for a tropical, spiced treat.
• Irresistible Blueberry Lime Cheesecake Cupcakes bursting with citrus and berry goodness.
• Chocolate Chip Cookie Dough Brownie Bombs for an indulgent, chocolatey experience.
• Millionaire Peach Salad if you’re craving something light and fruity.
• Strawberry Cheesecake Poke Cake for creamy, berry-filled bites.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you add extra lemon zest or switch up the nuts? Did you glaze it differently?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake with confidence!

Lemon Pistachio Cake

Author: Jam Scott
Total Time: 21 minute
Yield: 8–10 servings

Print Recipe

Description

A moist and tender cake with the perfect balance of zesty lemon and buttery pistachios, finished with a sweet lemon glaze. Ideal for brunch, tea time, or any special occasion.

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest and juice.
In another bowl, whisk flour, baking powder, and a pinch of salt. Gradually add to wet ingredients, alternating with milk or yogurt.
Fold in chopped pistachios. Pour batter into the pan and smooth the top.
Bake 35-40 minutes, or until a toothpick comes out clean. Cool 10 minutes in pan, then transfer to a rack.
Mix powdered sugar with lemon juice to make glaze. Pour over cooled cake. Top with extra pistachios and lemon zest.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Desserts