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Lemon Pistachio Cake

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A soft and fragrant lemon pistachio cake with a moist crumb, topped with a light lemon cream cheese frosting and finished with crushed pistachios. This elegant single-layer cake balances nutty pistachio flavor with bright citrus for a fresh and delicate dessert.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup (142 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon matcha powder (optional)
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (40 g) finely ground roasted salted pistachios
  • Extra pistachios for garnish
  • 1/4 cup (60 ml) olive oil or neutral oil
  • 1 large egg, room temperature
  • 1/2 cup (120 ml) full-fat plain yogurt
  • 1 tablespoon lemon zest
  • 1/4 cup (60 ml) whole milk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup (125 g) very soft cream cheese
  • 2/3 cup (160 ml) heavy whipping cream
  • 4 tablespoons (50 g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper.
  2. In a large bowl sift together the flour, baking powder, baking soda, matcha powder (if using), and salt.
  3. Add the granulated sugar and finely ground pistachios and whisk to combine.
  4. In a separate bowl whisk together olive oil, egg, yogurt, lemon zest, milk, vanilla extract, and almond extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 20–25 minutes until lightly golden and a skewer inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat the softened cream cheese until smooth.
  10. Add 2 tablespoons of whipping cream and beat again until completely smooth.
  11. Gradually add the remaining cream and beat until soft peaks form.
  12. Slowly beat in the sugar until the frosting becomes thick and spreadable.
  13. Mix in the lemon juice and vanilla extract.
  14. Spread the frosting evenly over the cooled cake.
  15. Sprinkle crushed pistachios over the top before slicing and serving.

Notes

  • Roasted pistachios provide the best nutty flavor.
  • Matcha powder is optional and mainly enhances the cake’s green color.
  • Use room-temperature ingredients for a smoother batter and lighter texture.
  • The cake can also be baked in a 9-inch round pan instead of a square pan.
  • Sour cream can replace yogurt if needed for similar moisture and tang.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-pistachio-cake/