Lemon Pistachio Cake with Matcha Frosting Recipe
This Lemon Pistachio Cake is a delightful and moist cake infused with fresh lemon zest and topped with a luscious cream cheese frosting. The addition of matcha powder adds a subtle earthy note, while the roasted salted pistachios provide a wonderful crunchy contrast. Perfect for any occasion, this cake combines bright citrus flavors with the richness of cream cheese and pistachios for a deliciously elegant treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup (142g) all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp matcha powder
- 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 (5ml) pure vanilla extract
- ¼ tsp pure almond extract
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
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C) and line an 8×8-inch square metal baking pan with parchment paper to ensure the cake does not stick and bakes evenly.
- Mix Dry Ingredients. In a large bowl, sift together the all purpose flour, baking powder, baking soda, matcha powder, and salt. Add the granulated sugar and finely ground roasted salted pistachios, then whisk until all dry ingredients are evenly combined.
- Combine Wet Ingredients. In a separate medium bowl, whisk together the olive oil, egg, full fat yogurt, lemon zest, whole milk, vanilla extract, and almond extract until the mixture is completely smooth.
- Mix Wet and Dry. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together, scraping the bottom of the bowl to ensure no dry pockets remain. Be careful to stop folding as soon as the batter is fully combined to avoid overmixing.
- 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 into the center comes out clean. Once baked, let the cake cool for 20 minutes in the pan before transferring it to a cooling rack to cool completely.
- Prepare the Frosting. Beat the very soft cream cheese until smooth. Gradually add 2 tablespoons of the heavy whipping cream and continue beating until smooth and lump-free. Slowly incorporate the remaining cream, beating until soft peaks form.
- Sweeten and Flavor Frosting. Gradually beat in the granulated sugar until the frosting thickens to a spreadable consistency. Stir in the fresh lemon juice and vanilla extract to enhance the flavor.
- Frost and Garnish Cake. Using an offset spatula, spread the frosting evenly over the cooled cake. Top with crushed roasted pistachios for a crunchy garnish. Serve and enjoy!
Notes
- If you don’t have matcha powder, you can omit it; the cake will still taste delicious.
- Grinding pistachios fresh in a food processor enhances their flavor and texture.
- Ensure all wet ingredients are at room temperature for better batter consistency.
- You can substitute olive oil with a neutral oil like canola or vegetable oil if preferred.
- For best results, chill the cream cheese before softening to get a smoother frosting.
