Lemon Pistachio Cake Recipe
If you crave a dessert that’s as bright and elegant as it is surprisingly easy to make, you will absolutely adore Lemon Pistachio Cake. This Mediterranean-inspired treat bursts with zippy lemon and the subtle, nutty charm of pistachios, all wrapped up in a moist, tender crumb. The color is stunning, the flavor is layered and nuanced, and you can dress it up with a simple dusting of sugar or a dazzling lemon glaze—either way, it’s the star of any celebration or cozy afternoon tea.
Ingredients You’ll Need
Every layer of Lemon Pistachio Cake, from its golden crumb to the zesty fragrance, starts with a handful of pantry basics. Here’s how each ingredient works together to create a cake that’s truly more than the sum of its parts!
- Pistachios (1 cup, shelled, unsalted): These are the heart and soul of the flavor profile, bringing a lovely pop of green color and irresistible nutty depth; just be sure they’re unsalted for the perfect balance.
- All-Purpose Flour (1 1/2 cups): Provides structure, ensuring the cake is sturdy yet soft.
- Baking Powder (2 teaspoons): Gives the cake its lift, making each bite airy without being dry.
- Salt (1/2 teaspoon): A small amount makes all the other flavors sing and keeps the sweetness just right.
- Granulated Sugar (1 cup): Sweetens and keeps the crumb tender and moist.
- Unsalted Butter (1/2 cup, softened): Adds richness and a wonderful creamy texture—make sure it’s at room temperature for easy blending.
- Eggs (3 large): Help bind the cake while lifting its texture for a lush, delicate crumb.
- Greek Yogurt (1/2 cup, plain): Delivers extra moisture and a subtle tanginess—full-fat makes for the richest result.
- Whole Milk (1/2 cup): Rounds out the batter and creates a softer bite.
- Lemon Zest (from 2 lemons): Packs vibrant, aromatic citrus oils directly into the cake.
- Fresh Lemon Juice (1/4 cup): Lends a bright, puckery note that perfectly plays off the sweet pistachio.
- Vanilla Extract (1 teaspoon): Ties together all the flavors with a warm, sweet base note.
- Optional: Powdered Sugar or Lemon Glaze for Topping: A final flourish, whether you love a snowy dusting or a dramatic drizzle.
How to Make Lemon Pistachio Cake
Step 1: Preheat and Prep Your Pan
Start by setting your oven to 350°F to ensure an even, golden bake. Grease and flour a 9-inch round cake pan, or opt for parchment paper to make removing the cake a breeze—nothing should get between you and a perfect slice!
Step 2: Grind the Pistachios
Pull out your food processor and pulse the pistachios until they’re finely ground—think the texture of almond flour. Be careful not to overdo it, or you’ll end up with pistachio paste instead of those beautiful, delicate crumbs that will infuse your Lemon Pistachio Cake with flavor and color.
Step 3: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, ground pistachios, baking powder, and salt. This step guarantees every bite of cake is light, perfectly seasoned, and filled with the gentle crunch of nuts throughout.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy, about two to three minutes. This is vital for a light, tender crumb—don’t rush it: the air you whip in here translates to a beautifully risen cake.
Step 5: Add the Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated. Then stir in the lemon zest, lemon juice, vanilla extract, Greek yogurt, and milk. The mixture should look smooth and inviting, with little flecks of yellow zest promising loads of lemon flavor.
Step 6: Combine Wet and Dry Mixtures
Fold the dry ingredients gently into the wet mixture, stirring just until incorporated—overmixing can make your cake tough, so fold with love. A few streaks are okay; they’ll disappear while baking.
Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the top evenly. Slide it into the oven and bake for 35 to 40 minutes. A toothpick inserted in the center should emerge clean or with just a crumb or two—resist the urge to open the oven door too often for best rise!
Step 8: Cool and Finish
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and turn it out onto a wire rack to cool completely. For the grand finale, dust with powdered sugar or drizzle with a punchy lemon glaze for a look (and taste) nobody can resist.
How to Serve Lemon Pistachio Cake
Garnishes
This cake shines with a sprinkle of powdered sugar, but for extra wow, scatter extra chopped pistachios or curls of lemon zest on top. A thin, glossy lemon glaze just ups the citrus appeal and makes your Lemon Pistachio Cake glisten like a showstopper.
Side Dishes
Lemon Pistachio Cake practically begs to be paired with a cup of fragrant black tea or strong, dark coffee. For a festive brunch, serve slices alongside a platter of fresh berries, sweetened whipped cream, or even a scoop of tangy Greek yogurt to echo the cake’s luscious texture.
Creative Ways to Present
Turn simple into stunning by serving the cake in wedges with dollops of lemon curd or a swipe of vanilla crème fraîche. You can even layer thin cake slices with whipped cream and extra pistachios for a playful twist, or cut squares for picnic-friendly finger food.
Make Ahead and Storage
Storing Leftovers
Once cooled, Lemon Pistachio Cake keeps well covered at room temperature for up to two days. If you live somewhere humid or want to extend its life, pop it in the fridge—just be sure it’s wrapped tightly to lock in precious moisture.
Freezing
This cake freezes beautifully! Wrap whole or cut pieces snugly in plastic wrap and store in a freezer bag for up to three months. Thaw overnight in the fridge before serving for best results while preserving all that lovely flavor.
Reheating
When you’re ready for another slice, let refrigerated or thawed cake come to room temperature on the counter. If you prefer a warm treat, zap individual slices in the microwave for 10–15 seconds—they’ll taste just-baked and ready to melt in your mouth.
FAQs
Can I use salted pistachios instead of unsalted?
While you can, it’s best to stick with unsalted nuts to avoid accidentally making your cake overly salty. If salted is all you have on hand, simply omit the salt from the recipe and taste your batter before baking.
Is it possible to make Lemon Pistachio Cake gluten-free?
Absolutely! Substitute your favorite cup-for-cup gluten-free all-purpose flour blend for regular flour. Just ensure the blend contains xanthan gum or another binding agent for the best texture.
Can I prepare the cake a day ahead?
Yes, this cake actually improves after a day as the flavors deepen and meld. Wrap tightly once fully cooled and garnish just before serving for the freshest look.
What’s the best way to make a lemon glaze?
A basic lemon glaze is quick and easy: just whisk together a cup of powdered sugar with enough fresh lemon juice (around 2 to 3 tablespoons) to make a thick, pourable icing. Drizzle over your cooled cake for a glossy, tangy finish.
Can I substitute Greek yogurt with regular yogurt or sour cream?
Yes! Both plain regular yogurt and sour cream work nicely. Full-fat varieties will give your Lemon Pistachio Cake that signature moist crumb and subtle tang.
Final Thoughts
I hope you’ll be inspired to whip up a Lemon Pistachio Cake soon—the kind of dessert that feels special enough for guests, but just as delightful enjoyed solo with a cozy mug of tea. Give it a try and discover just how vibrant, easy, and satisfying this cake can be!
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Lemon Pistachio Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Lemon Pistachio Cake, a perfect balance of nuttiness and citrusy zing that will elevate your dessert game. This moist and aromatic cake is a Mediterranean-inspired treat that’s sure to impress your guests!
Ingredients
For the Cake:
- 1 cup shelled pistachios (unsalted)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup whole milk
- zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- optional: powdered sugar or lemon glaze for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare the pistachios: In a food processor, pulse the pistachios until finely ground, but not a paste.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt.
- Cream the butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Combine wet ingredients: Mix in the lemon zest, lemon juice, vanilla extract, yogurt, and milk until smooth.
- Combine dry and wet ingredients: Gradually fold the dry ingredients into the wet mixture until just combined.
- Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze before serving if desired.
Notes
- For a more intense lemon flavor, add 1/2 teaspoon lemon extract.
- This cake pairs beautifully with tea or coffee and can be made a day ahead for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
