Name: Lemon Pistachio Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup raw pistachios (unsalted); 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter, room temperature; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 3/4 cup Greek yogurt or sour cream; 1/4 cup fresh lemon juice; Glaze or frosting of choice (optional); 2 tablespoons chopped pistachios, for garnish

Moist, nutty, and zesty all in one bite, this Lemon Pistachio Cake is the perfect marriage of sunshine and texture. Ground pistachios folded into a tender crumb give this cake its irresistible bite, while fresh lemon zest and juice brighten every single slice. Whether you’re celebrating spring, hosting brunch, or simply craving something fresh and sweet, this cake is your go-to.

The buttery pistachio crumb pairs beautifully with a silky lemon glaze or frosting (your choice), topped with a sprinkle of crushed pistachios for a stunning finish. It’s simple enough to whip up on a weekday afternoon but elegant enough for any special occasion.

What Kind of Pistachios Work Best in Lemon Pistachio Cake?

Raw, unsalted pistachios are ideal here. They let the natural nutty flavor shine without added salt or roasting flavors. You can pulse them in a food processor to get a mix of finely ground and slightly chunky texture for added depth in each bite. If you only have roasted unsalted pistachios, they can work too—just skip the salted varieties to keep your cake balanced.

Ingredients for the Lemon Pistachio Cake

Pistachios
Ground pistachios are the soul of this cake, offering richness, crunch, and natural color.

All-Purpose Flour
Provides structure while allowing the pistachios and lemon to take center stage.

Baking Powder + Baking Soda
These ensure the cake rises with a light, fluffy texture.

Salt
A pinch balances the sweetness and enhances the nutty depth.

Unsalted Butter
Adds richness and moisture; room temperature is best for creaming.

Granulated Sugar
Sweetens and tenderizes while helping with structure.

Eggs
They bind the ingredients and add richness and stability.

Greek Yogurt or Sour Cream
Adds tang and moisture, enhancing both texture and flavor.

Fresh Lemon Juice & Zest
Brings in the vibrant citrus notes that define this cake.

Vanilla Extract
Adds warmth and enhances all the other flavors.

Optional Glaze or Frosting
A simple lemon glaze or lemon buttercream frosting pairs beautifully, both visually and taste-wise.

How To Make the Lemon Pistachio Cake

Step 1: Prep Your Pan and Ingredients

Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easy removal. Measure out your ingredients and allow the butter, eggs, and yogurt to come to room temperature.

Step 2: Grind the Pistachios

In a food processor, pulse the raw pistachios until they resemble coarse crumbs. You want a mix of fine and small chunks for the perfect texture throughout the cake.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground pistachios. Set this aside.

Step 4: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. This step creates air for a light texture.

Step 5: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and lemon zest and mix until just combined.

Step 6: Alternate Dry Ingredients and Yogurt

With the mixer on low speed, add the dry ingredients in three additions, alternating with the Greek yogurt. Begin and end with the dry mix. Mix just until combined; avoid overmixing.

Step 7: Add the Lemon Juice

Gently stir in the fresh lemon juice by hand to keep the batter light.

Step 8: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 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 9: Glaze or Frost

Once cooled, top with a simple lemon glaze (powdered sugar + lemon juice) or lemon buttercream frosting. Sprinkle with chopped pistachios for that finishing touch.

How to Serve and Store Lemon Pistachio Cake

This cake is lovely served slightly chilled or at room temperature. Pair it with a dollop of whipped cream, a scoop of vanilla gelato, or a few fresh berries for a bright and refreshing dessert. It’s a beautiful option for brunch tables, tea parties, or even holiday spreads.

To store, cover the cake tightly and keep it at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. If frosted with buttercream, refrigeration is best. You can also freeze the unfrosted cake layers for up to 2 months—just wrap them tightly in plastic and foil.

Frequently Asked Questions

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready. The top should be golden and spring back when lightly pressed.

Can I use roasted pistachios?

Yes, roasted unsalted pistachios will work, but raw will give you a cleaner, nuttier flavor. Avoid salted pistachios to keep the cake from turning too savory.

Can I make this cake gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Just be sure it includes xanthan gum or another binding agent.

What type of frosting goes best with this cake?

A lemon glaze keeps it light and zingy, while a lemon buttercream adds richness. For a twist, try a mascarpone frosting.

Can I bake this in a loaf pan?

Yes! You may need to increase the baking time slightly—start checking around the 40-minute mark. Be sure to test with a toothpick for doneness.

What’s the texture of this cake like?

It’s tender and moist thanks to the yogurt and butter, with a bit of a nutty crumb from the pistachios. Not dense, but delightfully rich and fluffy.

Want More Cake Ideas with a Nutty Twist?

If you’re into this Lemon Pistachio Cake, there’s a good chance you’ll fall for these other irresistible bakes:

Irresistible Pistachio Tart with Creamy Pistachio Paste for an elegant dessert with rich nutty filling.
Amish Applesauce Cake if you’re after a spiced, comforting classic.
Salted Caramel Kentucky Butter Cake for a rich caramel-forward twist.
Old-Fashioned Egg Custard Pie if you love creamy simplicity.
Mini Lemon Bundt Cakes for portable lemony bites.

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

And let me know in the comments how yours turned out. Did you go for glaze or frosting? Did you mix in any extra zest or try a mascarpone twist?

I love hearing how you personalize each bake. Ask questions, swap tips—let’s bake better together. And if you’re craving daily inspiration, check out my Pinterest at Life with Jam for more sweet ideas.

Lemon Pistachio Cake

Author: Jam Scott
Total Time: 50 minutes
Yield: 8–10 servings
Diet: Vegetarian

Print Recipe

Description

This Lemon Pistachio Cake is a sunshine-filled dessert with nutty richness and bright citrus notes. With finely ground pistachios and zesty lemon throughout, it’s moist, flavorful, and perfect for spring gatherings, brunch tables, or afternoon tea. Topped with a lemon glaze or buttercream and a sprinkle of chopped pistachios, it’s as beautiful as it is delicious.