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Lemon Pistachio Cake Recipe

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4.4 from 10 reviews

This delightful Lemon Pistachio Cake combines a moist, flavorful matcha-infused batter with the nutty crunch of roasted pistachios. Finished with a luscious creamy lemon frosting, it’s a perfect balance of tangy, sweet, and nutty flavors. Ideal for afternoon tea or a light dessert, this cake is simple to make and sure to impress.

Ingredients

Cake Batter

  • 1 cup (142g) all purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp matcha powder
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (40g) finely ground roasted salted pistachios
  • ¼ cup (60ml) olive oil (or any neutral liquid oil like canola, vegetable or sunflower oil)
  • 1 large egg (at room temperature)
  • ½ cup (120ml) full fat plain yogurt
  • 1 tbsp lemon zest
  • ¼ cup (60ml) whole milk (at room temperature)
  • ½ tsp (5ml) pure vanilla extract
  • ¼ tsp pure almond extract

Frosting

  • ½ cup (125g) very soft cream cheese
  • ⅔ cup (160ml) 35% heavy whipping cream
  • 3 tbsp (40g) granulated sugar
  • 1 tsp (5ml) fresh lemon juice
  • ½ tsp pure vanilla extract

Garnish

  • Additional crushed roasted salted pistachios for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch square metal baking pan with parchment paper to ensure the cake doesn’t stick and is easy to remove.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, matcha powder, and salt. Add the sugar and finely ground roasted salted pistachios, then whisk until all ingredients are evenly combined.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together olive oil, the large egg, full fat plain yogurt, lemon zest, whole milk, vanilla extract, and almond extract until the mixture is completely smooth.
  4. Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold using a spatula until just combined, making sure to scrape down the sides and bottom to incorporate all dry pockets. Be careful not to overmix to keep the cake tender.
  5. Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes before transferring it to a cooling rack to cool completely.
  6. Prepare the Frosting: Using an electric handheld mixer, whip the softened cream cheese in a medium bowl until smooth. Add 2 tablespoons of heavy cream and beat until smooth and lump-free. Gradually add the remaining cream and continue whipping until soft peaks form. Slowly mix in the granulated sugar until the frosting is thick and spreadable. Stir in fresh lemon juice and vanilla extract. Optionally, add a drop or two of almond extract for added depth.
  7. Frost and Garnish: Spread the frosting evenly over the cooled cake with an offset spatula. Sprinkle the top with crushed roasted pistachios for texture and an attractive finish. Serve and enjoy!

Notes

  • Grinding pistachios finely ensures they blend smoothly into the batter, but reserving some to crush on top adds a pleasing texture.
  • Make sure all refrigerated ingredients, like egg, milk, and yogurt, are at room temperature to promote even mixing and a better cake texture.
  • If matcha powder is unavailable, you can omit it, though it adds a subtle earthy note and a vibrant color.
  • The almond extract is optional but enhances the nutty flavor; use sparingly to avoid overpowering the cake.
  • Store leftover cake in the refrigerator for up to 3 days, covered to maintain freshness.

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