Lemon Pistachio Matcha Cake with Cream Cheese Frosting Recipe
This Lemon Pistachio Cake is a delightful blend of zesty lemon and rich pistachio flavors, combined with a soft, moist crumb enhanced by matcha powder and topped with a creamy, tangy cream cheese frosting. Perfectly balanced between citrus brightness and nutty depth, this cake is an elegant treat ideal for afternoon tea or celebrations.
- 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 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
- Optional: a drop or two of almond extract
- Additional crushed pistachios for decoration
Instructions
- Preheat and Prepare Pan: Preheat your 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.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, matcha powder, and salt. Add the sugar and finely ground roasted salted pistachios to the dry mix and whisk thoroughly to combine evenly. If you’re grinding pistachios yourself, grind about ½ cup and save extra for garnish.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the olive oil, egg, full fat plain yogurt, lemon zest, whole milk, vanilla extract, and almond extract (if using) until the mixture is completely smooth and uniform.
- Make the Batter: Pour the wet ingredient mixture into the dry ingredients. Gently fold them together using a spatula, ensuring you scrape the bottom and incorporate all dry pockets without overmixing. Stop folding once the batter is just combined to keep the cake light and tender.
- Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 20 to 25 minutes or until a toothpick or skewer inserted in the center comes out clean. After baking, let the cake cool in the pan for 20 minutes, then transfer it onto a cooling rack to cool completely.
- Prepare the Frosting: Using an electric handheld mixer, whip the very soft cream cheese in a medium bowl until smooth and creamy. Add 2 tablespoons of the heavy whipping cream and mix until very smooth without lumps. Gradually add the remaining cream and whip until soft peaks form. Slowly incorporate the sugar while continuing to whip the frosting until thick and spreadable. Finally, mix in fresh lemon juice and vanilla extract, adding almond extract drops if desired.
- Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake using an offset spatula. Sprinkle crushed pistachios over the top for a decorative and flavorful finish. Slice and serve.
Notes
- You can substitute olive oil with other neutral oils like canola, vegetable, or sunflower oil.
- Grinding your own pistachios fresh will enhance the flavor and texture.
- Ensure ingredients like egg and milk are at room temperature for better batter consistency.
- Be careful not to overmix the batter to keep the cake tender and fluffy.
- The frosting can be adjusted in sweetness or lemon intensity according to preference.
- Store the cake refrigerated due to the cream cheese frosting and consume within 3 days for optimum freshness.
