Lemon Pistachio Cake

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Bright, zesty lemon meets the rich, nutty crunch of pistachios in this Lemon Pistachio Cake — a dessert that’s as beautiful as it is delicious. The moist, tender crumb carries the delicate fragrance of citrus, while the creamy glaze on top adds just the right touch of sweetness. Each slice is crowned with chopped pistachios, creating a symphony of textures you’ll crave again and again.

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Perfect for spring gatherings, afternoon tea, or simply to satisfy your sweet tooth, this cake brings a refreshing twist to classic nut-based desserts. Its balance of tang and sweetness makes it an impressive yet approachable bake, whether you’re an experienced baker or just trying something new.

What Kind of Pistachios Should I Use?

For the best flavor and texture, use raw or lightly roasted unsalted pistachios. Salted pistachios can overpower the delicate lemon notes. Chopped pistachios not only go inside the batter but also decorate the top, adding a delightful crunch and visual appeal.

Ingredients for the Lemon Pistachio Cake

  • Pistachios: Provide nuttiness, color, and crunch inside and on top of the cake.
  • Lemon zest and juice: Deliver bright, tangy flavor throughout the batter and glaze.
  • All-purpose flour: Forms the structure of the cake, keeping it tender.
  • Sugar: Sweetens the cake and balances the tart lemon.
  • Butter: Adds richness and a soft crumb texture.
  • Eggs: Bind the batter and provide lift for a fluffy cake.
  • Baking powder: Helps the cake rise beautifully.
  • Milk or yogurt: Ensures a moist, delicate crumb.
  • Powdered sugar: Used in the glaze for a smooth, sweet finish.

How To Make the Lemon Pistachio Cake

Step 1: Prep the Ingredients

Preheat your oven and line a cake pan. Finely chop the pistachios and zest the lemons. Measure out all your ingredients to keep things smooth.

Step 2: Make the Batter

Cream the butter and sugar until fluffy, then beat in the eggs one at a time. Stir in lemon zest and juice. In a separate bowl, mix flour and baking powder, then fold into the wet mixture along with milk or yogurt. Finally, gently fold in the chopped pistachios.

Step 3: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean. Let cool completely before glazing.

Step 4: Glaze and Top

Whisk powdered sugar with a little lemon juice to create a pourable glaze. Drizzle over the cooled cake, then sprinkle generously with extra chopped pistachios.

Serving and Storing Lemon Pistachio Cake

Serve slices slightly chilled or at room temperature for the best flavor. The cake keeps well in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. For longer storage, wrap tightly and freeze for up to 2 months.

Frequently Asked Questions

Can I use gluten-free flour?

Yes, a good 1:1 gluten-free flour blend works well here.

Can I make it dairy-free?

Swap butter for vegan butter and use plant-based yogurt or milk.

How do I keep the cake moist?

Don’t overbake and store it well-wrapped. Adding yogurt also helps keep moisture.

Can I skip the glaze?

You can, but it adds lovely sweetness. Try a dusting of powdered sugar as an alternative.

Can I use orange instead of lemon?

Absolutely! Orange zest and juice make a delicious variation.

Want More Dessert Ideas?

You might also like the Indulgent Chocolate Chess Pie for a rich, fudgy treat. Or try Apple Enchiladas for a cozy, cinnamon-filled dessert.

For more elegant options, check out the Moist Apple Crumble Coffee Cake or the fun Raspberry Crescent Rolls. If you want something extra creamy, the Cheesecake Deviled Strawberries are a showstopper.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you try it with orange? Did you double the pistachios? Leave a comment below — I’m always curious how others make it their own!

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Lemon Pistachio Cake

  • Author: Julia Koch
  • Total Time: 1 hour
  • Yield: 8–10 servings
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Description

A moist, zesty cake that combines bright lemon flavor with the rich crunch of pistachios, finished with a sweet lemon glaze for a perfect dessert centerpiece.

Ingredients

1 cup unsalted pistachios, chopped

1 tablespoon lemon zest

2 tablespoons lemon juice

1 1/2 cups all-purpose flour

1 cup sugar

1/2 cup unsalted butter, softened

3 large eggs

1 1/2 teaspoons baking powder

1/2 cup milk or yogurt

1 cup powdered sugar (for glaze)

2 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line or grease an 8-inch cake pan.
  2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
  3. Stir in lemon zest and juice.
  4. In a separate bowl, whisk together flour and baking powder.
  5. Gradually fold dry ingredients into the wet mixture. Add milk or yogurt and mix until smooth.
  6. Fold in chopped pistachios.
  7. Pour batter into prepared pan, smooth the top, and bake for 35–40 minutes or until a toothpick comes out clean.
  8. Let the cake cool completely.
  9. Make glaze by whisking powdered sugar with lemon juice. Drizzle over cooled cake.
  10. Sprinkle with extra chopped pistachios before serving.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Desserts

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