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Lemon Pistachio Cake

Lemon Pistachio Cake That Will Brighten Your Day!

This Lemon Pistachio Cake combines bright tangy flavors with rich nuttiness, creating a delightful dessert perfect for spring celebrations and casual gatherings.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling Time 30 minutes
Total Time 1 hour 32 minutes
Servings: 16 slices
Course: DESSERTS
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pistachios Adds flavor and structure; substitute with other nuts if desired.
  • 2.25 cups All-Purpose Flour Provides the base structure; measure accurately.
  • 1.5 tsp Baking Powder Acts as a leavening agent for rise.
  • 0.25 tsp Baking Soda Complements baking powder for optimal texture.
  • 0.5 tsp Salt Balances sweetness and enhances flavor.
  • 1.5 cups Granulated Sugar Sweetens the cake.
  • 3 tbsp Lemon Zest Infuses citrus flavor; use fresh lemons.
  • 10 tbsp Unsalted Butter Provides richness; use softened.
  • 3 Eggs At room temperature.
  • 1 tbsp Vanilla Extract Enhances flavor.
  • 1 cup Buttermilk Adds moisture; can be substituted.
  • 0.5 cup Pistachio Milk Soaking liquid enhances flavor.
  • 0.5 cup Sweetened Condensed Milk Sweetens and moistens the cake soak.
For the Frosting
  • 2 cups Powdered Sugar For frosting sweetness.
  • 8 oz Cream Cheese Forms the creamy frosting base.
  • Lemon Curd Optional for swirling into frosting.

Equipment

  • mixing bowl
  • 9x9-inch baking pan
  • mixer
  • whisk
  • Measuring cups
  • measuring spoons

Method
 

How to Make Lemon Pistachio Cake
  1. Preheat your oven to 350°F (175°C). Prepare a 9x9 inch baking pan by greasing it.
  2. Blend the pistachios until finely ground and set aside.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Combine granulated sugar and lemon zest, rub them, and cream with softened butter until fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Gradually fold in buttermilk and dry mix alternately, then add ground pistachios.
  7. Pour the batter into the pan and bake for 38-42 minutes. Cool for 30 minutes in the pan.
  8. Prepare the pistachio milk mixture and let it sit for 20 minutes.
  9. Blend room temperature butter and cream cheese until fluffy, then add other frosting ingredients.
  10. Poke holes in the cooled cake, pour the soaking mixture over, and frost the cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 90mgIron: 1mg

Notes

Optional: Garnish with extra chopped pistachios or lemon zest.

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