Introduction

This Lemon Pistachio Cake is a delightful blend of bright citrus and nutty flavors, perfect for any occasion. Moist and tender, it’s layered with a luscious pistachio cream cheese frosting that elevates this dessert to a special treat.

The image shows six square pieces of lemon cake arranged close together on a wooden surface with a white marbled texture background. Each cake piece has two visible layers: a light brown, moist and nutty sponge base speckled with small bits, topped with a thick, creamy pale yellow frosting. The frosting is smooth with scattered crushed pistachio bits and a drizzle of yellow glaze. A thin slice of lemon with its rind is placed on the frosting of a front piece. Behind the cakes are whole lemons and a jar of lemon curd. To the left of the cake is a wooden bowl filled with pistachios. A few lemon slices are in the front right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (140 g) pistachios (deshelled)
2 1/4 cups (281 g) all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups (300 g) granulated white sugar
3 tbsp (30 g) lemon zest (about 3 large lemons)
10 tbsp (140 g) unsalted butter, softened
3 eggs, at room temperature
1 tbsp (15 ml) vanilla
1 cup (240 ml) buttermilk, at room temperature
1/2 cup (120 ml) pistachio milk
1/2 cup (150 g) sweetened condensed milk
1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
1/2 tsp vanilla
1/2 cup (70 g) pistachios (deshelled)
1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
Lemon curd, for swirling into the frosting (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
Step 2: Add the pistachios to a food processor and pulse until finely ground. Set aside.
Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, rub the lemon zest and sugar together with your fingertips to release the lemon oils.
Step 5: Add the softened butter and cream together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
Step 6: Add the eggs and vanilla; mix on medium speed until the batter is pale and smooth, about 1 minute.
Step 7: Alternately add the buttermilk and dry ingredients to the wet mixture, mixing on low speed until combined. Scrape the bowl as needed.
Step 8: Fold in the ground pistachios gently.
Step 9: Pour the batter into the prepared pan and bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift it out using the parchment paper and cool completely on the rack.
Step 11: For the milk soak, mix the pistachio milk, sweetened condensed milk, lemon zest, and vanilla in a small bowl. Let sit 20 minutes, then strain to remove zest.
Step 12: For the frosting, pulse the pistachios in a food processor until a smooth paste forms.
Step 13: Beat the butter in a large bowl on high speed until pale and fluffy, about 5 minutes.
Step 14: Add cream cheese and beat until fluffy, about 1 minute.
Step 15: Mix in the pistachio paste and lemon zest on medium-high speed until combined.
Step 16: Sift in powdered sugar and mix on low speed until combined, then beat on high for 1 minute until fluffy.
Step 17: When the cake is fully cooled, cut a thin layer off the top to help the soak absorb.
Step 18: Transfer the cake to a serving plate and poke holes in the surface with a wooden stick or spoon handle.
Step 19: Slowly pour the milk soak over the cake, allowing it to absorb fully.
Step 20: Spread the frosting thickly over the top. Swirl lemon curd into the frosting if using.
Step 21: Cut into 16 slices and serve.

Tips & Variations

To toast the pistachios for a deeper flavor, spread them on a baking sheet and roast at 350°F for 5-7 minutes before processing.
Use homemade pistachio milk or a quality store-bought variety for best flavor in the soak.
If you prefer a stronger lemon flavor, increase the lemon zest slightly in both the cake and frosting.
Lemon curd is optional but adds a lovely tangy contrast when swirled into the frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring slices to room temperature before serving for the best texture. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows several pieces of square lemon pistachio cake arranged on a wooden board placed on a white marbled surface. Each cake has two layers: the bottom layer is a moist, light brown cake with visible specks of pistachio and lemon zest, and the top layer is a creamy, pale yellow frosting with smooth swirled texture, drizzled with a glossy lemon glaze and sprinkled with small green pistachio pieces. One piece is tilted, showing both the cake and the frosting thickness clearly. The board is decorated with lemon slices and some unshelled pistachio nuts scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute dairy ingredients with plant-based alternatives, such as vegan butter, almond or oat-based buttermilk, and dairy-free cream cheese. Make sure to use a suitable pistachio milk or a nut milk you like.

How do I grind pistachios if I don’t have a food processor?

You can finely chop pistachios with a sharp knife or use a mortar and pestle to crush them. It may take longer, but you can achieve a good texture for the cake and frosting.