If you’re on the hunt for a delightful dessert that bursts with bright citrus flavor and a satisfying nutty crunch, this Lemon Pistachio Cake is your go-to treat. Perfectly moist and tender, infused with zesty lemon, and studded with vibrant pistachios, it’s a cake that tastes as joyful as it looks. Whether for a special celebration, afternoon tea, or a sweet weekend baking project, this Lemon Pistachio Cake recipe delivers a scrumptious balance of tang and texture that’s truly irresistible.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
- Fresh and flavorful: The lemon zest and juice infuse the cake with a bright, refreshing taste that awakens the palate.
- Nutty crunch: Pistachios add a beautiful texture and a distinctive earthy flavor, elevating the cake beyond ordinary.
- Moist and tender crumb: Simple ingredients combine to create a soft, melt-in-your-mouth cake every time.
- Easy to make: With straightforward steps and accessible ingredients, this recipe is perfect for bakers of all levels.
- Versatile for occasions: Elegant enough for celebrations but cozy for everyday indulgence.
Ingredients You’ll Need
Creating this Lemon Pistachio Cake is a breeze with a handful of simple, wholesome ingredients that each bring something special to the table. Every element plays a role in the cake’s texture, flavor, and color, ensuring your finished cake is nothing short of perfect.
- All-purpose flour: Provides the structure and gives the cake a soft, tender crumb.
- Baking powder: Helps the cake rise beautifully for a light texture.
- Granulated sugar: Sweetens the cake and balances the tartness of the lemon.
- Eggs: Bind ingredients and add richness, ensuring the cake stays moist.
- Fresh lemons: Both zest and juice give that delightful citrus punch that defines this recipe.
- Unsalted butter: Adds a creamy richness and helps create a delicate crumb.
- Plain yogurt: Keeps the cake moist and tender, while adding a subtle tang.
- Chopped pistachios: Boost the texture with their crunch and add their signature nutty flavor.
- Vanilla extract: Enhances overall flavor with a warm, aromatic note.
- Salt: Balances sweetness and intensifies flavors.
Variations
One of the best things about this Lemon Pistachio Cake is how adaptable it is. Whether you want to accommodate dietary needs, switch up flavors, or add your own twist, this recipe invites creativity. Here are some inspiring ways to customize your cake.
- Gluten-free option: Substitute all-purpose flour with a gluten-free blend for a friendlier alternative without sacrificing texture.
- Dairy-free version: Use coconut yogurt and plant-based butter to accommodate lactose intolerance.
- Extra lemon glaze: Drizzle a simple lemon syrup over the cake for an intensified citrus experience.
- Almond pistachio mix: Mix toasted almonds along with pistachios to add more nuttiness and crunch.
- Fresh fruit topping: Add raspberries or blueberries on top for color, freshness, and added flavor complexity.
How to Make Lemon Pistachio Cake
Step 1: Prepare the Oven and Pans
Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust it with flour, or line it with parchment paper to prevent sticking and ensure easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mixture will provide the structure and leavening to create a perfectly risen cake.
Step 3: Cream Butter and Sugar
Using an electric mixer or by hand, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This process helps incorporate air, resulting in a light texture.
Step 4: Add Eggs and Flavorings
One at a time, beat in the eggs, making sure each is fully combined. Then, stir in the vanilla extract, fresh lemon zest, and freshly squeezed lemon juice for that signature bright flavor.
Step 5: Incorporate Dry Ingredients and Yogurt
Alternately add the dry ingredient mixture and the plain yogurt to the wet ingredients, starting and ending with the dry mix. Fold gently after each addition until everything is just combined — overmixing can toughen the cake.
Step 6: Fold in Pistachios
Finally, gently fold in the chopped pistachios. These little green gems will add amazing texture and a nutty flavor that’s the hallmark of this cake.
Step 7: Bake and Cool
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Pro Tips for Making Lemon Pistachio Cake
- Use room temperature ingredients: This ensures smoother mixing and a better crumb.
- Fresh lemons matter: Freshly grated zest and juice make all the difference compared to bottled lemon juice.
- Don’t overmix: To keep your cake tender, mix batter just until combined, especially after adding flour.
- Toast your pistachios: For an even more intense flavor, lightly toast the nuts before folding them in.
- Check doneness early: Ovens vary, so start checking your cake at the 30-minute mark to avoid drying it out.
How to Serve Lemon Pistachio Cake
Garnishes
Sprinkle additional chopped pistachios and lemon zest on top for a festive look and added flavor. A dusting of powdered sugar or a smooth lemon glaze just before serving also creates a beautiful presentation and extra burst of citrus.
Side Dishes
Pair your Lemon Pistachio Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Fresh berries or a light berry compote complement the nutty and citrusy notes wonderfully.
Creative Ways to Present
Serve slices on pretty pastel plates with edible flowers for a springtime celebration, or layer the cake in a trifle bowl with lemon curd and whipped cream for a show-stopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep leftover Lemon Pistachio Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
Freezing
This cake freezes beautifully. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Reheating
Warm individual slices in the microwave for 15-20 seconds or briefly in a preheated oven at 300°F (150°C) to revive freshness and softness before serving.
FAQs
Can I substitute pistachios with other nuts?
Yes, almonds or walnuts work nicely as alternatives, though pistachios give the cake its unique flavor and beautiful color.
Is this Lemon Pistachio Cake gluten-free?
The basic recipe uses all-purpose flour, but you can easily make it gluten-free by using a gluten-free baking flour blend.
How long does the cake stay fresh?
Stored properly, it stays fresh for about 2 days at room temperature and up to 5 days in the fridge.
Can I make this cake vegan?
With substitutions like flax eggs, vegan butter, and dairy-free yogurt, you can create a vegan version that still tastes amazing.
What’s the best way to toast pistachios?
Simply spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes until fragrant, watching carefully to prevent burning.
Final Thoughts
This Lemon Pistachio Cake is truly one of those irresistible desserts that bring sunshine to your table. With its perfect balance of bright lemon and crunchy pistachios, it’s a recipe that’s sure to impress and delight every time you bake it. Don’t wait to try this joyful cake — your taste buds will thank you!
Related Posts
Print
Lemon Pistachio Cake
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with gluten-free flour substitution)
Description
This Lemon Pistachio Cake is a moist, tender dessert bursting with bright citrus flavor and a satisfying nutty crunch. Infused with fresh lemon zest and juice, studded with chopped pistachios, and balanced with creamy yogurt and butter, this cake is perfect for celebrations, teatime, or a delightful weekend treat.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1/2 cup plain yogurt
Add-ins
- 3/4 cup chopped pistachios (lightly toasted if desired)
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust it with flour, or line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mixture will provide the structure and leavening to create a perfectly risen cake.
- Cream Butter and Sugar: Using an electric mixer or by hand, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This process helps incorporate air, resulting in a light texture.
- Add Eggs and Flavorings: One at a time, beat in the eggs, making sure each is fully combined. Then, stir in the vanilla extract, fresh lemon zest, and freshly squeezed lemon juice for that signature bright flavor.
- Incorporate Dry Ingredients and Yogurt: Alternately add the dry ingredient mixture and the plain yogurt to the wet ingredients, starting and ending with the dry mix. Fold gently after each addition until everything is just combined to avoid toughening the cake.
- Fold in Pistachios: Gently fold in the chopped pistachios. These add amazing texture and nutty flavor that’s the hallmark of this cake.
- Bake and Cool: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients for smoother mixing and better crumb.
- Freshly grated lemon zest and juice make the brightest, freshest flavor.
- Don’t overmix the batter after adding flour to keep the cake tender.
- Lightly toast pistachios in a 350°F oven for 5-7 minutes for more intense flavor.
- Check cake doneness starting at 30 minutes to prevent overbaking and drying out.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 85mg