Go Back

Luscious Lemon Pistachio Cake

A bright and moist cake with a zesty lemon flavor, complemented by a crunchy pistachio finish. Perfect for any occasion!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups all-purpose flour 190g
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp fine salt
  • 1 cup granulated sugar 200g
  • 2 large eggs room temperature
  • 0.5 cup unsalted butter, melted and slightly cooled 115g
  • 0.5 cup plain Greek yogurt (or sour cream)
  • 0.5 cup whole milk room temperature
  • 2 tbsp zest of lemons (about 2 lemons)
  • 0.25 cup fresh lemon juice (from about 1–2 lemons)
  • 0.5 cup shelled unsalted pistachios, finely chopped (plus extra for garnish, 60g)
For the lemon glaze
  • 1.5 cups powdered sugar sifted (180g)
  • 2-3 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest (optional for extra zing)
Optional finishing touches
  • Crushed pistachios for sprinkling
  • Thin lemon slices or candied lemon peel for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round pan, or line an 8x8 square pan with parchment.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing
  1. In a large mixing bowl, beat the sugar and eggs for 1–2 minutes until slightly pale.
  2. Stir in the melted butter, Greek yogurt, milk, lemon zest, and lemon juice until well combined.
  3. Fold the dry ingredients into the wet mixture until just combined.
  4. Fold in the chopped pistachios gently.
Baking
  1. Pour batter into the prepared pan and bake for 30–40 minutes for a round pan or 30–35 minutes for an 8x8 pan.
  2. Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack.
Glazing
  1. Whisk the powdered sugar and lemon juice until glossy.
  2. Drizzle the lemon glaze over the slightly warm cake and sprinkle with extra chopped pistachios.
Serving
  1. Let the glaze set for 20–30 minutes before slicing.

Notes

For a more intense lemon flavor, add 1/2 tsp of lemon extract or extra lemon juice. Chill the cake for cleaner slices.