| |

Lemon Pistachio Cake Recipe

Avatar photoByStacy
Jump to Recipe· 4.5 from 60 reviews

If you’re on the hunt for a dessert that’s bursting with fresh, nutty flavor and a touch of citrusy brightness, this Lemon Pistachio Cake Recipe is exactly what you need in your life. I absolutely love how the tang of lemon perfectly complements the rich earthiness of pistachios, creating a cake that’s moist, tender, and a little bit fancy without being intimidating. Trust me, once you try this, you’ll want to make it again and again.

💚

Why You’ll Love This Recipe

  • Bright & Nutty Flavor: The lemon zest adds a fresh zing, while the pistachios bring warmth and a lovely crunch.
  • Moist & Tender Texture: Buttermilk and a pistachio milk soak make this cake wonderfully soft and flavorful through and through.
  • Creamy Frosting With a Twist: The pistachio cream cheese frosting is a game-changer—rich, smooth, and subtly nutty.
  • Perfect for Any Occasion: Whether it’s a casual afternoon treat or a showstopping dessert, it always impresses.
The image shows a tray of square lemon cake pieces, each with one thick layer of light yellow lemon frosting topped with small bits of crushed pistachios and a drizzle of lemon glaze. One cake piece is laid on its side, showing a single dense, light brown cake layer speckled with nuts or grains. Next to the cake is a small white bowl filled with whole pistachios and slices of lemon. A half lemon sits nearby on a white marbled surface beneath a wooden board, adding fresh, bright yellow color. The whole scene has a warm, inviting look with soft textures and natural light. photo taken with an iphone --ar 2:3 --v 7 - Lemon Pistachio Cake, Lemon Pistachio Cake Recipe, Lemon Cake with Pistachios, Citrus Nut Cake, Easy Lemon Dessert

Ingredients You’ll Need

This Lemon Pistachio Cake Recipe balances simple pantry staples with a few special ingredients that pack a punch. You’ll find that the combination of zesty lemon and crunchy pistachios really takes the flavor profile to the next level. When shopping, try to pick fresh lemons and good-quality nuts for the best results.

Flat lay of a small pile of deshelled pistachios, a simple white ceramic bowl with all-purpose flour, a small white bowl containing baking powder, a small white bowl with baking soda, a small white bowl of salt, a small white bowl filled with granulated white sugar, thin strands of bright yellow lemon zest, a solid piece of unsalted butter, three whole brown eggs with clean shells, a small white bowl of vanilla extract, a small white bowl holding creamy buttermilk, a small white bowl with pistachio milk, a small white bowl containing sweetened condensed milk, a smooth block of cold cream cheese, a small white bowl filled with powdered sugar, and a small white bowl with glossy lemon curd, all arranged with perfect symmetry, natural fresh ingredients, on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lemon Pistachio Cake, Lemon Pistachio Cake Recipe, Lemon Cake with Pistachios, Citrus Nut Cake, Easy Lemon Dessert
  • Pistachios: Use shelled pistachios; they’ll get ground into a luscious nutty base without being too oily.
  • All-purpose flour: Make sure to spoon and level it for accuracy so the cake rises properly.
  • Baking powder and baking soda: These are your secret weapons for a light, fluffy crumb.
  • Granulated sugar: I love rubbing the lemon zest into the sugar to really bring out that citrusy aroma.
  • Lemon zest: Freshly grated zest, not dried, to keep the brightness true and fresh.
  • Unsalted butter: Room temperature butter blends easier for that perfect creaminess.
  • Eggs: Room temperature eggs mix better, giving the batter a smoother texture.
  • Vanilla extract: Adds a layer of warmth that balances the tart lemon.
  • Buttermilk: It’s what makes this cake tender and moist with a slight tang.
  • Pistachio milk: A lovely twist on the usual soak – you can find this in some stores or make your own!
  • Sweetened condensed milk: Adds sweetness and richness to the soak.
  • Cream cheese: Cold and smooth, it’s key for the luscious frosting.
  • Powdered sugar: Sifted into the frosting so there are no lumps.
  • Lemon curd (optional): Swirled into the frosting for an extra punch of tang and beautiful presentation.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Lemon Pistachio Cake Recipe is how adaptable it is! Whether you want to adjust for dietary needs, experiment with flavors, or add a special twist for the holidays, there’s room to play. Don’t be afraid to get creative with it.

  • Gluten-Free Version: I’ve swapped all-purpose flour with a gluten-free blend a few times, just make sure it’s one designed for baking to keep the texture light.
  • Vegan Twist: Replace butter with vegan butter, eggs with flax eggs, and use a plant-based milk alternative—just note the texture will be slightly different but still delicious!
  • Orange Pistachio Variation: Swap some of the lemon zest with fresh orange zest for a citrus medley that’s just as amazing.
  • Nut-Free Option: If you want to avoid nuts, swap pistachios in the cake and frosting with toasted sunflower seeds for a surprising, tasty alternative.

How to Make Lemon Pistachio Cake Recipe

Step 1: Prep and Grind

Begin by preheating your oven to 350°F (175°C), then grease a 9×9 inch light metal baking pan and line it with parchment paper — I find this helps the cake come out perfectly without sticking. Pop your shelled pistachios into a food processor and pulse until they’re finely ground, almost like a coarse flour. This fresh ground nut layer is what gives the cake its signature texture and flavor, so don’t skip this step!

Step 2: Mix Dry Ingredients

Next up, whisk together your all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Setting this aside will make it easy to fold into the wet ingredients later without overmixing.

Step 3: Infuse the Sugar with Lemon

I discovered this trick a while back: rubbing your lemon zest into the granulated sugar with your fingertips right in the mixing bowl releases so much more of that vibrant citrus aroma and flavor – way better than just adding zest at the end. Then add softened butter and beat everything together until the mixture is light and fluffy, about 1-2 minutes using an electric mixer on high. This step is crucial for the cake’s texture!

Step 4: Add Eggs and Vanilla

One at a time, beat in your room temperature eggs and vanilla extract on medium speed until the batter looks pale and smooth – my mixer usually takes about a minute or so. This is where your batter really starts getting that lovely, airy structure.

Step 5: Combine Wet and Dry

Pour in the buttermilk little by little alternating with the dry ingredients, mixing on low speed to avoid overworking the batter — then fold in the ground pistachios gently with a spatula. You’ll notice how moist and inviting the batter already looks, thanks to the buttermilk and nuts.

Step 6: Bake and Cool

Pour your batter into the prepared pan and bake for about 38-42 minutes. A toothpick inserted in the center should come out clean. Once it’s out of the oven, let it cool for 30 minutes in the pan on a wire rack, then carefully lift it out by the parchment paper and let it cool completely. This patience pays off—you don’t want to frost a warm cake!

Step 7: Prepare the Lemon Pistachio Milk Soak

While your cake cools, mix pistachio milk, sweetened condensed milk, lemon zest, and vanilla in a small bowl. Let this sit for 20 minutes so the flavors meld, then strain out the zest to keep the soak smooth. This extra step is what really elevates the moistness and flavor intensity of the cake—you’re going to love it.

Step 8: Make the Frosting

Pulse the pistachios again but this time until they become a smooth paste, almost like nut butter. Beat room temperature butter in a large bowl until pale and fluffy, about 5 minutes on high speed, then add cold cream cheese and beat again until fluffy. Mix in the pistachio paste and lemon zest, then sift in powdered sugar, mixing low at first, then high to get a beautifully airy frosting. If you’re feeling fancy, swirl a bit of lemon curd into the frosting for extra zing and gorgeous presentation.

Step 9: Assemble the Cake

Once cooled, carefully slice off a thin layer from the top of the cake—this helps the soak seep in evenly. Transfer it to a serving plate, then poke lots of little holes (I use the handle of a wooden honey dipper for tiny holes) so the pistachio milk soak can melt right in. Pour the soak slowly over the cake and be patient as it absorbs. Finally, frost the top generously with the lemon pistachio cream cheese frosting and, if you’re using lemon curd, swirl a little on top with a spoon’s back. Cut into 16 slices and get ready for your taste buds to dance!

👨‍🍳

Pro Tips for Making Lemon Pistachio Cake Recipe

  • Fresh Zesting: Always zest lemons before juicing to preserve the zest and maximize flavor.
  • Room Temperature Ingredients: Using eggs, butter, and buttermilk at room temp ensures your batter mixes evenly and rises well.
  • Don’t Skip the Soak: The pistachio milk soak adds moisture and flavor—pour it slowly and let the cake absorb naturally for the best results.
  • Frost Cold Cake: Make sure the cake is completely cool before frosting to avoid melting and slipping.

How to Serve Lemon Pistachio Cake Recipe

A single square piece of moist lemon cake sits on a white plate with a light beige rim. The cake has two layers: the bottom layer is a speckled yellowish sponge with visible bits of lemon zest and a soft crumbly texture, and the top layer is thick, creamy, light yellow frosting with small bits of lemon zest and a slight glossy drizzle on top. In the blurred background, a larger tray of similar cake pieces is seen along with lemon halves and a small wooden bowl of crushed nuts. The whole scene is set on a wooden table with a white marbled surface underneath the plate photo taken with an iphone --ar 2:3 --v 7 - Lemon Pistachio Cake, Lemon Pistachio Cake Recipe, Lemon Cake with Pistachios, Citrus Nut Cake, Easy Lemon Dessert

Garnishes

I like to keep it simple with some extra chopped pistachios sprinkled on top for crunch and color. A few delicate lemon zest curls or thin lemon slices make it look stunning without overwhelming the cake. If you’re feeling indulgent, a small dollop of lemon curd on each slice is a winner every time.

Side Dishes

This cake pairs wonderfully with a cup of freshly brewed tea or a bright glass of lemonade. For a brunch setting, I like serving it alongside fresh berries or a light citrus salad to complement the flavors without competing.

Creative Ways to Present

For special occasions, I’ve topped the frosted cake with edible flowers and made a pistachio crumb topping using extra ground nuts and a little brown sugar. Layer the cake in a trifle bowl with whipped cream and lemon segments for an impressive, no-fuss dessert that guests adore.

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered loosely with plastic wrap in the fridge for up to 4 days, and it stays moist and delicious throughout. Just remember to bring it to room temperature before serving to really appreciate the flavors.

Freezing

Yes, you can freeze this cake! I recommend freezing it without the frosting first, wrapped tightly in plastic wrap and then foil, for up to 2 months. When ready, thaw in the fridge overnight and frost just before serving for that freshly baked taste.

Reheating

Because this cake is best enjoyed chilled or at room temperature, I don’t recommend reheating it in the microwave. If you want to slightly soften the frosting, let the slice sit at room temp for 20-30 minutes before eating.

FAQs

  1. Can I use regular milk instead of buttermilk?

    You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk. Let it sit for 5 minutes before using. This helps maintain the tender crumb and tangy flavor essential to this cake.

  2. What if I don’t have pistachio milk for the soak?

    You can use regular milk infused with a few crushed pistachios for a few hours, then strained, or try almond milk for a slightly different but still delicious flavor. The soak adds moisture and subtle nuttiness, so feel free to experiment.

  3. How do I prevent the frosting from being too soft?

    Make sure your cream cheese is cold and your butter is softened but not melted. Chill the frosting for 15-20 minutes if it gets too warm during mixing, which helps it firm up for easier spreading.

  4. Can I make this cake in a different pan size?

    Yes! Just adjust the baking time accordingly. If you use a larger pan, the cake will be thinner and bake faster; a smaller pan will yield a thicker cake needing more baking time. Keep an eye on it and test with a toothpick.

Final Thoughts

This Lemon Pistachio Cake Recipe has become one of my absolute go-tos whenever I want to impress without stress. It’s bright, fresh, and indulgent all at once—a true crowd-pleaser that makes great memories around the table. I hope you’ll give it a try soon, and get as much joy out of baking and sharing it as I do. Happy baking, friend!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Pistachio Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 60 reviews
  • Author: Stacy
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This moist and tangy Lemon Pistachio Cake combines the nutty richness of pistachios with bright, zesty lemon flavors. Layered with a luscious lemon pistachio cream cheese frosting and soaked with a pistachio milk mixture, this cake is perfect for celebrations or as a delightful treat to brighten any day.

Ingredients

Scale

For the Lemon Pistachio Cake:

  • 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 extract
  • 1 cup (240 ml) buttermilk, at room temperature

For the Lemon Pistachio Milk Soak:

  • 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 extract

For the Lemon Pistachio Cream Cheese Frosting:

  • 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
  • lemon curd, for swirling into the frosting (optional)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure easy removal of the cake after baking.
  2. Grind Pistachios: Add 1 cup of deshelled pistachios to a food processor and pulse until finely ground. Set this aside to incorporate into the batter later.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  4. Combine Sugar and Lemon Zest: In a large bowl, rub 1 1/2 cups sugar and 3 tbsp lemon zest together with your fingertips to release the lemon oils and enhance flavor.
  5. Cream Butter and Sugar: Add 10 tbsp softened unsalted butter to the sugar and zest mixture. Using an electric mixer on high speed, cream together for 1-2 minutes until light and fluffy.
  6. Add Eggs and Vanilla: Mix in 3 eggs and 1 tbsp vanilla extract on medium speed until the batter is pale and smooth, about 1 minute.
  7. Combine Wet and Dry Ingredients: Gradually add the buttermilk and dry flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape down the bowl as needed to ensure even mixing.
  8. Fold in Ground Pistachios: Gently fold the finely ground pistachios into the batter until evenly distributed.
  9. Pour Batter and Bake: Pour the batter into your prepared baking pan and bake for 38-42 minutes. The cake is done when a toothpick inserted in the center comes out clean.
  10. Cool Cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then, lift the cake out using the parchment paper and let it cool completely on the rack.
  11. Prepare Milk Soak: In a small bowl, mix together pistachio milk, sweetened condensed milk, 1/2 tbsp lemon zest, and 1/2 tsp vanilla. Let it sit for 20 minutes, then strain through a sieve to remove zest, setting the mixture aside for soaking.
  12. Make Pistachio Frosting Paste: Pulse 1/2 cup pistachios in a food processor until you achieve a very smooth paste, close to nut butter consistency.
  13. Cream Butter: With an electric mixer on high speed, beat 1 cup softened unsalted butter in a large bowl until pale and fluffy, approximately 5 minutes.
  14. Add Cream Cheese: Mix 8 oz cold cream cheese into the butter on high speed until fluffy, about 1 minute.
  15. Combine Pistachio Paste and Lemon Zest: Add the pistachio paste and 1/2 tbsp lemon zest to the frosting mixture, mixing on medium-high speed until blended.
  16. Add Powdered Sugar: Sift in 2 cups powdered sugar and mix first on low speed until combined, then beat on high speed for 1 minute until the frosting is fluffy.
  17. Prepare Cake Surface: Once the cake is cool, slice off a very thin top layer to help with soak absorption. Transfer the cake to a serving plate and poke holes on the surface with a wooden stick or spoon handle.
  18. Apply Milk Soak: Slowly pour the prepared pistachio milk soak over the cake, allowing it to absorb fully through the holes. Be patient for even soaking.
  19. Frost the Cake: Spread a thick, even layer of the lemon pistachio cream cheese frosting on top using an offset spatula. If desired, swirl lemon curd into the frosting with the back of a spoon for extra flavor and decoration.
  20. Serve: Cut the cake into 16 slices and serve immediately for best flavor and texture.

Notes

  • Ensure eggs and buttermilk are at room temperature to help create a smooth batter and even baking.
  • Grinding pistachios finely is crucial for texture and flavor infusion in cake and frosting.
  • Letting the milk soak sit before straining ensures maximum zest flavor extraction without harsh bits.
  • Poking holes and removing the top layer aids the milk soak in penetrating and moistening the cake thoroughly.
  • Swirling lemon curd into the frosting is optional but adds a beautiful tart contrast and visual appeal.
  • Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.

Nutrition

  • Serving Size: 1 slice (approximately 1/16 of cake)
  • Calories: 390
  • Sugar: 32g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 95mg
Avatar photo

Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star