Go Back
–+ servings
Lemon Pistachio Cake

Lemon Pistachio Cake

This Lemon Pistachio Cake is a moist and flavorful dessert featuring a pistachio cake base topped with creamy lemon frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 8x8-inch square metal baking pan
  • medium bowl
  • Large bowl
  • offset spatula

Ingredients
  

Pistachio Cake Batter

  • 1 cup all purpose flour 142g
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon matcha powder optional
  • ¾ cup granulated sugar 150g
  • ⅓ cup finely ground roasted salted pistachios plus extra for decorating, 40g
  • ¼ cup olive oil or any neutral oil
  • 1 large egg at room temperature
  • ½ cup full fat plain yogurt 120ml
  • 1 tablespoon lemon zest
  • ¼ cup whole milk at room temperature, 60ml
  • ½ teaspoon pure vanilla extract 5ml
  • ¼ teaspoon pure almond extract

Cream Cheese Frosting

  • ½ cup very soft cream cheese 125g
  • ⅔ cup 35% heavy whipping cream 160ml
  • 4 tablespoon granulated sugar 50g
  • 1 teaspoon fresh lemon juice 5ml
  • ½ teaspoon pure vanilla extract

Instructions
 

Make the Cake

  • Preheat the oven to 350°F and line an 8x8-inch square metal baking pan with parchment paper.
  • Sift flour, baking powder, baking soda, matcha powder (if using) and salt into a large bowl. Add sugar and ground pistachios and whisk until evenly blended.
  • Combine oil, egg, yogurt, lemon zest, milk, vanilla and almond extract in a medium bowl and whisk until smooth.
  • Pour the wet ingredients into the bowl with dry ingredients and gently fold until combined, being careful not to over mix.
  • Spread batter into the prepared pan and bake for 20-25 minutes until a skewer inserted comes out clean. Let cool for 20 minutes in the pan then transfer to a cooling rack.

Make the Frosting

  • Beat soft cream cheese until smooth. Add 2 tablespoons of cream and beat until smooth. Gradually add remaining cream and beat until soft peaks form.
  • Gradually beat in sugar until thickened, then mix in lemon juice and vanilla extract. Spread frosting over cooled cake and top with crushed pistachios before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword cake, Dessert, frosting, lemon, Lemon Pistachio Cake, Pistachio
Tried this recipe?Let us know how it was!