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Lemon Pistachio Cake Recipe

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4 from 7 reviews

This Lemon Pistachio Cake is a delightful, moist cake bursting with fresh lemon zest and finely ground roasted pistachios, topped with a creamy lemon-infused cream cheese frosting. Perfect for any occasion, this cake combines a subtle matcha flavor, tangy yogurt, and a light texture, offering a refreshing twist on a classic dessert.

Ingredients

Dry 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

Wet Ingredients

  • 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 (5ml)
  • ¼ tsp pure almond extract (optional)

Frosting Ingredients

  • ½ cup (125g) very soft cream cheese
  • ⅔ cup (160ml) 35% heavy whipping cream
  • 4 tbsp (50g) granulated sugar
  • 1 tsp (5ml) fresh lemon juice
  • ½ tsp pure vanilla extract
  • Crushed pistachios, for topping

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch square metal baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, matcha powder if using, and salt. Add granulated sugar and finely ground roasted salted pistachios and whisk thoroughly until evenly combined.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the olive oil, egg, yogurt, lemon zest, whole milk, vanilla extract, and almond extract (if using) until completely smooth and well incorporated.
  4. Fold Wet into Dry: Pour the wet ingredient mixture into the bowl with dry ingredients. Gently fold the batter together, ensuring you scrape the bottom of the bowl to eliminate dry pockets. Stop folding as soon as the batter is combined to avoid overmixing, which can affect the cake’s texture.
  5. Bake the Cake: Spread the batter evenly in the prepared baking pan. Bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
  6. Prepare Frosting: Beat the very soft cream cheese in a bowl until smooth. Add 2 tablespoons of heavy cream and continue beating until smooth without lumps. Gradually add the remaining cream and beat until soft peaks form. Slowly beat in the granulated sugar until the frosting thickens to a spreadable consistency. Mix in fresh lemon juice and vanilla extract for flavor.
  7. Assemble and Serve: Spread the lemon cream cheese frosting evenly over the completely cooled cake using an offset spatula. Sprinkle the top with crushed pistachios for garnish. Slice and serve.

Notes

  • You can grind the pistachios using a small food processor; grinding about ½ cup of whole roasted pistachios is recommended, reserving extra for decoration.
  • Room temperature ingredients, especially the egg and milk, ensure better batter consistency and cake texture.
  • If you do not have matcha powder, you can omit it without affecting the overall flavor significantly.
  • Using olive oil adds a subtle fruity note, but neutral oils like canola or vegetable oil are good alternatives.
  • Ensure the cake is completely cooled before frosting to prevent melting or slipping.
  • The frosting can be made ahead and kept refrigerated; bring it to room temperature and re-whip if needed before spreading.
  • This cake keeps well stored covered in the refrigerator for up to 3 days.

Find it online: http://bitezly.com/lemon-pistachio-cake-recipe/