Name: Lemon Pistachio Cake with Lovely Lemon Frosting
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup plain Greek yogurt or sour cream; 1 tbsp lemon zest; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; 3/4 cup ground pistachios (unsalted, shelled); 2–4 tbsp milk (if needed for batter consistency); For the frosting:; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1–2 tbsp lemon juice; 1 tsp lemon zest; 1 tbsp milk or cream (optional, to adjust consistency); Optional toppings: chopped pistachios, lemon slices, edible flowers

Jump to Recipe·Leave a Review

Lemon Pistachio Cake with Lovely Lemon Frosting is a soft, moist, and vibrant dessert bursting with fresh citrus flavor and nutty pistachios. I love how this cake combines the richness of ground pistachios with the brightness of lemon, all topped with a silky, tangy lemon frosting that makes every bite feel special.

Why You’ll Love This Recipe

I love this cake because it’s packed with flavor but not overly sweet. The ground pistachios add a unique texture and nutty richness that pairs beautifully with the fresh lemon zest and juice. The lemon frosting is smooth and creamy with just enough tartness to balance the cake. It’s perfect for spring celebrations, afternoon tea, or anytime I want to bake something a little extra special. Lemon Pistachio Cake with Lovely Lemon Frosting

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:
all-purpose flour
baking powder
salt
unsalted butter (softened)
granulated sugar
eggs
plain Greek yogurt or sour cream
lemon zest and lemon juice
vanilla extract
ground pistachios (unsalted, shelled)
milk (if needed for consistency)

For the lovely lemon frosting:
unsalted butter (softened)
powdered sugar
lemon juice
lemon zest
a splash of milk or cream (if needed to adjust consistency)

optional toppings: chopped pistachios, lemon slices, or edible flowers

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch round or loaf cake pan.
In a bowl, I whisk together the flour, baking powder, and salt.
In another large bowl, I cream the butter and sugar until light and fluffy.
I add the eggs one at a time, then mix in the lemon zest, juice, vanilla extract, and yogurt.
I stir in the ground pistachios, then gently fold in the dry ingredients until just combined.
I pour the batter into the prepared pan and smooth the top.
I bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the frosting, I beat the softened butter until smooth, then gradually mix in the powdered sugar, lemon juice, and zest. I adjust with a little milk if needed to make it spreadable.
Once the cake is cool, I frost the top and sprinkle with chopped pistachios or lemon zest for a finishing touch.

Servings and timing

This recipe makes one 9-inch cake or loaf, serving about 8–10 people. It takes around 20 minutes to prep, 40–50 minutes to bake, and 15 minutes to frost and decorate — so I usually have it done in about 1 hour and 15 minutes.

Variations

I make it gluten-free by using a 1:1 gluten-free flour blend.
For a more intense lemon flavor, I add a bit of lemon extract to the cake batter.
I’ve swapped pistachios for almonds or hazelnuts for a different nutty flavor.
Instead of frosting, I sometimes drizzle the cake with a lemon glaze made from powdered sugar and lemon juice.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. The flavors develop beautifully over time. If chilled, I let it come to room temperature before serving. It also freezes well — I wrap individual slices and freeze them for up to 2 months. Lemon Pistachio Cake with Lovely Lemon Frosting

FAQs

Can I use roasted pistachios?

Yes, but I use unsalted roasted pistachios and grind them finely. If they’re salted, I reduce the added salt in the cake batter.

Do I need a food processor to grind the pistachios?

I prefer a food processor or high-powered blender to get them fine and even, but I’ve also used pre-ground pistachio flour when I have it.

Can I make this cake in advance?

Absolutely. I often bake the cake a day ahead and frost it just before serving. The lemon flavor becomes even more pronounced after resting.

Can I use bottled lemon juice?

Fresh lemon juice and zest give the best flavor, but if I’m in a pinch, I use bottled juice — just know it may be slightly less vibrant.

What kind of frosting works best?

The lemon buttercream is my favorite because it’s light and tangy, but a lemon cream cheese frosting also works beautifully if I want something richer.

Conclusion

Lemon Pistachio Cake with Lovely Lemon Frosting is a bright, beautiful dessert that’s just as delicious as it looks. I love how the sweet-tart lemon balances the nutty pistachio, and the soft crumb makes it irresistible. Whether I’m baking for a celebration or simply treating myself, this cake always brings a little sunshine to the table.