Zesty Lemon Pistachio Cake with Frosting

Name: Zesty Lemon Pistachio Cake with Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 cup unsalted butter, softened; 1½ cups granulated sugar; 2 large egg; 2 tsp vanilla extract; 2 tbsp lemon zest; 4 tbsp fresh lemon juice; 2 cups all-purpose flour; 1 cup finely ground pistachios; 2 tsp baking powder; ¼ tsp salt; 1 cup milk; 8 oz cream cheese, softened; 4 tbsp unsalted butter, softened; 2 cups powdered sugar; 2 tbsp lemon juice; 1 tsp lemon zest; 4 tbsp chopped pistachios; Extra lemon zest

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This lemon pistachio cake with frosting is one of those desserts I make when I want something that feels a little more special, but still simple enough that I don’t regret starting it. I’m not big on baking all the time, but when I do, I like flavors that aren’t overly sweet. The lemon keeps this delicious cake fresh, and the pistachios give it that slightly nutty depth I really enjoy.

If you enjoy cakes like this, you might also want to try my Summer Peach and almond Galette Recipe. Read on for the full recipe below.

Try This Recipe

I usually make this when I’m baking for friends or a small celebration. It looks impressive, but the steps are actually very manageable, which is exactly how I like it.

It’s also one of those cakes that feels light enough to have with coffee or tea, but still satisfying as a proper dessert.

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Why You’ll Love This Recipe

I like that it’s not too sweet: The lemon balances everything nicely, which is important for me.
It is not overly complicated: This is the kind of cake I make when I want something a little elevated.
Perfect for sharing: I usually make this when I’m baking for others, and it always gets good reactions.
The texture is soft and moist: Exactly what I want in a cake.
Works for different occasions: I’ve made this for tea, dessert, and even small celebrations.

Ingredients

Salted or Unsalted Butter: Gives the cake a rich and soft texture.
Sugar: Adds sweetness and helps create a light crumb.
Large Eggs: Help bind everything together.
Lemon (zest & juice): Brings that fresh, bright, zesty lemon flavor I really like. Fresh is better than lemon extract for flavor.
All purpose Flour: Provides structure to the cake. You can use a gluten free alternative.
Nutty Pistachios: Add a nutty taste and slightly unique texture. Both roasted and unsalted pistachios work.
Whole Milk: Keeps the cake moist and tender. I wouldn't use a substitute if possible because this can change the texture.
Cream cheese & butter (for frosting): Create a smooth and creamy topping. You can use Greek yogurt, heavy cream, or sour cream, but the protein content will be much higher. Find the full list of ingredients in the recipe card below.

How to Make Lemon Pistachio Cake with Frosting

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch (22 cm) round cake pan.

2. In a large bowl of a stand mixer or a large mixing bowl, beat butter and sugar until light and fluffy.

3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.

Cream butter and sugar, beat in eggs one at a time, then mix in vanilla, lemon zest, and juice.

4. In another bowl, whisk flour, ground pistachios, baking powder, and ¼ teaspoon salt.

5. Add the dry ingredients to the wet ingredients in two additions, alternating with milk. Mix until just combined.

6. Pour cake batter into the prepared pan with parchment paper and smooth the top. Bake for 30 - 35 minutes until a toothpick inserted in the center comes out clean.

Alternate adding dry ingredients and milk, mix just to combine, then bake 30–35 minutes until a toothpick comes out clean.

7. Allow the cake to cool completely to room temperature on a wire rack or place in the refrigerator before frosting. Using a sharp knife, slice the cake into two layers.

8. Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, and lemon zest. Mix until creamy and spreadable.

Cool the cake, slice into two layers, then beat cream cheese, butter, sugar, and lemon until smooth and spreadable.

9. Spread ⅓ of the cream cheese frosting over one cake layer and then place the second layer on top. Use the remaining frosting to cover the top of the cake and sides of the cake using an offset spatula or the back of a tablespoon.

10. Sprinkle with chopped pistachios and extra lemon zest.

Spread frosting between layers and over the cake, then finish with pistachios and lemon zest.

Expert Tip: I always make sure the cake is fully cooled before frosting. If not, the frosting melts, and everything becomes messy.

Recipe Tips

I don’t overmix the batter once the flour goes in; it helps keep the cake soft.
I grind the pistachios finely but stop before they turn into paste.
I always let the cake cool properly before frosting; otherwise it just slides off.
To freeze, cover the baked, cooled cake in plastic wrap and freeze for up to 2 months. Thaw before frosting it.

You might also enjoy these Coconut Mango Muffins for a light, fruity treat.