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Lemon Pistachio Cake Recipe

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4.4 from 15 reviews

This Lemon Pistachio Cake is a delightful, moist dessert featuring a subtle lemon flavor paired with the nutty crunch of roasted pistachios. Topped with a luscious cream cheese and whipped cream frosting infused with fresh lemon juice and vanilla, it’s a perfect balance of tangy and sweet with a beautiful touch of pistachio garnish. A great treat to brighten up any occasion or afternoon tea.

Ingredients

Cake

  • 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, plus extra for decorating
  • 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 (5ml) pure vanilla extract
  • ¼ tsp pure almond extract (optional)

Frosting

  • ½ cup (125g) very soft cream cheese
  • ⅔ cup (160ml) 35% heavy whipping cream
  • 3 tbsp (40g) granulated sugar
  • 1 tsp (5ml) fresh lemon juice
  • ½ tsp pure vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch square metal baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Mix dry ingredients: In a large bowl, sift together all purpose flour, baking powder, baking soda, matcha powder (if using), and salt. Add the granulated sugar and finely ground roasted salted pistachios. Whisk these dry ingredients thoroughly until evenly combined. (If you don’t have pre-ground pistachios, you can grind about ½ cup of whole roasted pistachios in a small food processor.)
  3. Prepare wet ingredients: In a separate medium bowl, whisk together olive oil, the large egg, full fat plain yogurt, lemon zest, whole milk, vanilla extract, and almond extract if using, until the mixture is completely smooth and uniform.
  4. Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients bowl. Gently fold the ingredients together, making sure to scrape down the sides and bottom of the bowl to incorporate all dry bits. Fold just until combined; do not overmix to keep the cake light and tender.
  5. Bake the cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 20-25 minutes or until a skewer inserted in the center comes out clean. Remove from oven and let cool for about 20 minutes in the pan before transferring the cake to a cooling rack to cool completely.
  6. Make the frosting: In a medium bowl, whip the softened cream cheese with an electric handheld mixer until smooth. Add 2 tablespoons of the heavy cream and mix thoroughly until smooth. Gradually add the remaining cream, continuing to whip until soft peaks form. Then slowly add sugar, whipping until the frosting is thick and spreadable. Mix in fresh lemon juice and vanilla extract. Optionally, add a few drops of almond extract for additional flavor.
  7. Frost and garnish the cake: Using an offset spatula or knife, spread the cream cheese frosting evenly over the cooled cake. Sprinkle crushed pistachios on top for decoration. Serve and enjoy!

Notes

  • You can substitute olive oil with a neutral oil like canola, vegetable, or sunflower oil.
  • Matcha powder is optional and adds a subtle green tea flavor and a slight earthy note.
  • Ensure the egg and milk are at room temperature to avoid curdling the batter.
  • Be careful not to overmix the batter to keep the cake tender.
  • The frosting can be flavored with almond extract optionally for a richer taste.
  • Grinding your own pistachios fresh enhances the nutty flavor.
  • If cream cheese is too cold, softening it well before whipping ensures a smooth frosting.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://bitezly.com/lemon-pistachio-cake-recipe-2/