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Lemon Pistachio Cake

Lemon Pistachio Cake: A Moist Twist on Classic Delight

Discover the delightful marriage of nutty and citrus in this Lemon Pistachio Cake, a comforting dessert that is both easy to prepare and impressive for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Baking
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 142 g All-Purpose Flour Provides structure; avoid over-measuring!
  • 1 tsp Baking Powder Helps the cake rise; ensure freshness.
  • 1/2 tsp Baking Soda Another leavening agent; check expiration.
  • Pinch Salt Enhances flavor; adjust for unsalted pistachios.
  • 150 g Granulated Sugar Sweetens the cake and contributes to texture.
  • 3/4 cup Ground Roasted Salted Pistachios Adds nutty richness; finely ground.
  • 1/2 cup Olive Oil Provides moisture; can use neutral oil.
  • 1 Egg Acts as a binder; use room temperature.
  • 1/2 cup Full-Fat Plain Yogurt Adds moisture and tang.
  • 1 Lemon Zest Infuses citrus flavor; freshly grated is best.
  • 1/2 cup Whole Milk Maintains moisture balance; at room temperature.
  • 1 tsp Pure Vanilla Extract Enhances sweetness and flavor complexity.
  • 1/2 tsp Almond Extract Optional but adds nutty note.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Forms base; ensure very soft for mixing.
  • 1 cup Heavy Whipping Cream Lightens frosting; use 35% fat.
  • 1/2 cup Granulated Sugar Sweetens frosting; mix gradually.
  • 2 tbsp Fresh Lemon Juice Brightens flavor; adjust as needed.
  • 1 tsp Vanilla Extract Adds sweetness; opt for pure.

Equipment

  • mixing bowls
  • 8x8 inch baking pan
  • spatula
  • whisk
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Sift together the flour, baking powder, baking soda, and salt in a mixing bowl.
  3. Mix the granulated sugar and ground pistachios with the sifted flour mixture until blended.
  4. In a separate bowl, whisk together the olive oil, egg, yogurt, lemon zest, milk, vanilla extract, and almond extract until smooth.
  5. Fold the wet mixture into the dry ingredients until just combined.
  6. Pour the batter into the prepared baking pan and bake for 20-25 minutes until a skewer comes out clean.
  7. Let the cake cool in the pan for 20 minutes before transferring to a wire rack.
  8. For the frosting, beat the cream cheese until smooth, gradually adding the whipping cream to form soft peaks, then blend in sugar, lemon juice, and vanilla.
  9. Once the cake cools, frost it generously with the cream cheese mixture and garnish with crushed pistachios.

Notes

Ensure to use fresh ingredients for the best results and allow the cake to cool completely before frosting.