Lemon Pistachio Cake Recipe

Lemon Pistachio Cake is a delightful and sophisticated dessert that pairs the zesty tang of fresh lemons with the nutty richness of pistachios. The cake is light yet moist, with a subtle crunch from the pistachios and a refreshing citrus flavor that comes from both lemon zest and juice. This combination makes it an ideal treat for special occasions, afternoon teas, or simply as a sweet ending to a meal.

Whether you prefer your cake with a simple glaze, frosting, or topped with whipped cream, Lemon Pistachio Cake can be customized to suit your tastes. It strikes the perfect balance between sweet and savory, making it appealing to a wide variety of palates.

In this guide, we will walk you through each step, including baking, frosting, and decorating the cake, as well as offering helpful tips and ideas for serving and storing.

Preparation & Cooking

Step 1: Preparing the Cake Batter

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and lining the bottom with parchment paper to ensure easy removal after baking. You can also lightly dust the pans with flour.

   - Advertisement -

2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pistachio flour (or ground pistachios), baking powder, baking soda, and salt. Set this mixture aside.

3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric hand mixer or stand mixer fitted with the paddle attachment. Beat on medium-high speed for about 3-4 minutes, or until the mixture is light and fluffy. This step is essential for creating a soft, airy cake.

4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated. Once the eggs are fully mixed in, add the vanilla extract, lemon zest, and lemon juice. Mix until everything is fully combined.

5. Add Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start with the dry ingredients, then add half of the buttermilk, followed by the remaining dry ingredients, and finish with the last of the buttermilk. Mix until just combined. Be careful not to overmix, as this can lead to a denser cake.

6. Final Mixing: Stir the batter gently with a spatula to ensure everything is evenly incorporated, especially the pistachio flour, which can sometimes settle at the bottom.

Step 2: Baking the Cake

1. Pour the Batter: Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops, ensuring the batter is level.

2. Bake the Cake: Place the pans in the preheated oven and bake for 25-30 minutes. The cakes are done when they are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

3. Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Step 3: Making the Lemon Syrup (Optional)

While the cakes are cooling, you can make a simple lemon syrup to soak into the cake layers. This step adds extra moisture and enhances the lemon flavor of the cake.

1. Prepare the Syrup: In a small saucepan, combine the lemon juice, sugar, and water. Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved. Allow the syrup to simmer for about 5 minutes.

2. Soak the Cake: Once the syrup is ready, use a pastry brush to lightly soak the tops of the cooled cake layers with the syrup. This will infuse the cake with a zesty lemon flavor and keep it extra moist.

Step 4: Making the Cream Cheese Frosting

1. Cream Together Butter and Cream Cheese: In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. This should take about 2-3 minutes.

2. Add Powdered Sugar: Gradually add the sifted powdered sugar, about 1 cup at a time, and mix until fully incorporated. This ensures the frosting is smooth and free of lumps.

3. Add Lemon Juice and Vanilla: Add the lemon juice and vanilla extract to the frosting and continue to beat on medium speed until the frosting is fluffy and light.

4. Chill the Frosting: If the frosting becomes too soft, place it in the refrigerator for 10-15 minutes to firm up before using it to frost the cake.

Step 5: Assembling the Cake

1. Layer the Cake: Once the cakes have cooled and the syrup has been applied (if using), place one layer of the cake on a serving platter or cake stand.

2. Frost the First Layer: Spread a generous amount of cream cheese frosting over the top of the first cake layer. Use an offset spatula to smooth the frosting into an even layer.

3. Add the Second Layer: Place the second cake layer on top of the frosted layer. Press down gently to ensure the layers are even and stable.

4. Frost the Top and Sides: Spread frosting over the top and sides of the entire cake. Try to achieve a smooth finish, but don’t worry about perfection—slight imperfections will add a homemade charm to the cake.

Step 6: Decorating the Cake

1. Add Garnishes: To finish, garnish the cake with chopped pistachios for a little crunch and extra color. You can also add edible flowers or thin lemon slices for a pop of elegance. A light sprinkling of lemon zest over the top can enhance the citrus flavor visually and in taste.

2. Chill Before Serving: If you have time, place the cake in the refrigerator for 30 minutes to an hour before serving. This helps the frosting firm up and makes it easier to slice.

Serving Suggestions

• Tea Time: Lemon Pistachio Cake is perfect for tea parties or as an afternoon snack. Pair it with a light Earl Grey or chamomile tea for a refreshing treat.
• Dessert Platter: Slice the cake into smaller pieces and serve it as part of a dessert platter. It pairs wonderfully with other light desserts like lemon bars, macarons, or shortbread cookies.
• Fruit Pairings: Serve the cake with fresh fruits like berries, citrus slices, or a scoop of lemon sorbet for an extra citrus burst.
• Special Occasions: This cake works well for birthdays, holidays, or as a sweet addition to a wedding dessert table. The bright lemon flavor and vibrant pistachio color make it a festive choice.

Variations & Substitutions

1. Nut-Free Version: If you need a nut-free version, you can replace the pistachio flour with more all-purpose flour or use a gluten-free flour blend. However, you’ll lose the characteristic nutty flavor.
2. Other Nuts: If you prefer another type of nut, you can substitute pistachios with almonds or hazelnuts. Ground almonds will work especially well, adding richness to the cake.
3. Gluten-Free: To make this cake gluten-free, swap the all-purpose flour with a gluten-free flour blend. Ensure that the pistachio flour is also gluten-free (most store-bought varieties are).
4. Lemon Curd Filling: For a more intense lemon flavor, you can add a layer of homemade lemon curd between the cake layers. This will give the cake a tangy and creamy element.
5. Frosting Variations: For a lighter frosting, try using whipped cream cheese frosting or even a simple glaze made from powdered sugar and lemon juice.

Conclusion

Lemon Pistachio Cake is a delightful dessert that combines the best of both citrus and nutty flavors. Its light, moist texture makes it a perfect treat for any occasion, from casual family dinners to elegant celebrations. By following the detailed steps above, you’ll be able to create a beautifully flavored and visually stunning cake that will impress anyone who tastes it.

With customizable frosting options, garnishes, and serving ideas, this cake offers plenty of room for creativity, allowing you to adapt it to your specific preferences. Enjoy baking this refreshing and indulgent cake that’s sure to become a favorite in your dessert repertoire.

Yield: 8-10

Lemon Pistachio Cake Recipe

Print

Lemon Pistachio Cake is a delightful and sophisticated dessert that pairs the zesty tang of fresh lemons with the nutty richness of pistachios. The cake is light yet moist, with a subtle crunch from the pistachios and a refreshing citrus flavor that comes from both lemon zest and juice. This combination makes it an ideal treat for special occasions, afternoon teas, or simply as a sweet ending to a meal.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the Cake:
• 1 1/2 cups all-purpose flour
• 1/2 cup ground pistachios (or pistachio flour)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (from about 1 lemon)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup whole milk or buttermilk
• For the Lemon Glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Grease and flour an 8-inch round or square cake pan (or line with parchment paper for easier removal).

2. Make the Cake Batter:

• In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
• Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and lemon juice.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk (start and end with the dry ingredients). Mix until just combined. Do not overmix.

3. Bake the Cake:

• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
• Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

4. Make the Lemon Glaze:

• While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar, fresh lemon juice, and lemon zest (if using) in a small bowl until smooth. If the glaze is too thick, you can add a little more lemon juice until you reach your desired consistency.

5. Glaze and Serve:

• Once the cake has cooled completely, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
• Slice and serve!

Notes

• Pistachios: If you can’t find ground pistachios, you can pulse whole pistachios in a food processor until they’re finely ground. Just be careful not to over-process them into pistachio butter.
• Milk or Buttermilk: Buttermilk will give the cake a slightly tangier flavor and a more tender crumb, but regular milk works just as well.
• Variations: You can add chopped pistachios to the batter for extra crunch or use almond flour instead of pistachio flour for a different flavor.