Description
Lemon Pistachio Cake with Lovely Lemon Frosting is a moist, tender dessert infused with the fresh brightness of lemon and the rich nuttiness of pistachios. Topped with a silky lemon frosting, it’s a perfect centerpiece for spring gatherings or anytime you crave a vibrant treat.
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
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round or loaf cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time. Mix in lemon zest, lemon juice, vanilla, and yogurt.
- Stir in ground pistachios, then gently fold in dry ingredients. Add a splash of milk if the batter is too thick.
- Pour into prepared pan, smooth the top, and bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat softened butter until smooth. Gradually add powdered sugar, lemon juice, zest, and a bit of milk or cream if needed for spreading consistency.
- Frost cooled cake and top with chopped pistachios or your favorite garnish.
Notes
- Use pre-ground pistachio flour for ease, or grind your own in a food processor.
- Add lemon extract to the batter for a stronger citrus flavor.
- Swap pistachios for almonds or hazelnuts for variation.
- Replace frosting with a simple lemon glaze for a lighter finish.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 360
- Sugar: 28g
- Sodium: 115mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
