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.
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
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper.
2. In a food processor, pulse pistachios until they resemble coarse crumbs with some small chunks.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
4. In a large bowl, cream butter and sugar together until light and fluffy (2–3 minutes).
5. Beat in the eggs one at a time. Stir in vanilla extract and lemon zest.
6. Add dry ingredients in three parts, alternating with the yogurt. Begin and end with dry ingredients. Mix until just combined.
7. Stir in lemon juice gently by hand.
8. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, top with glaze or buttercream and sprinkle with chopped pistachios.
Notes
For extra lemon flavor, increase zest to 1 1/2 tablespoons.
Don’t overmix once the dry ingredients are added—this keeps the cake tender.
To freeze, wrap the unfrosted cake in plastic wrap and foil and store for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Lemon Pistachio Cake, pistachio dessert, lemon cake