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 it 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 No Bake Pistachio Cheesecake. That’s what I usually make when I want something rich but still simple to put together.
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
- Butter: Gives the cake a rich and soft texture.
- Sugar: Adds sweetness and helps create a light crumb.
- Eggs: Help bind everything together.
- Lemon (zest & juice): Brings that fresh, bright flavor I really like.
- Flour: Provides structure to the cake.
- Pistachios: Add a nutty flavor and slightly unique texture.
- Milk: Keeps the cake moist and tender.
- Cream cheese & butter (for frosting): Create a smooth and creamy topping.
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 bowl, beat butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla, lemon zest, and lemon juice.
4. In another bowl, whisk flour, ground pistachios, baking powder, and salt.
5. Add the dry ingredients to the wet mixture in two additions, alternating with milk. Mix until just combined.
6. Pour batter into the prepared pan and smooth the top. Bake for 30 - 35 minutes until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely 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.
9. Spread ⅓ of the frosting over one cake layer and then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake.
10. Sprinkle with chopped pistachios and extra 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.
You might also enjoy these Coconut Mango Muffins for a light, fruity treat.
What Can You Serve With This?
- Coffee
- Tea
- Fresh berries
- Whipped cream
Try these Brown Butter Pancakes for a simple, indulgent twist.
Lemon Pistachio Cake With Frosting FAQs
Yes, I’ve done it before. Just reduce the baking time slightly.
Yes, you can add a little pistachio extract if you want a stronger flavor.
Yes, I usually bake the cake a day before and frost it later.
Recipe
Zesty Lemon Pistachio Cake with Frosting
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large egg
- 2 teaspoon vanilla extract
- 2 tablespoon lemon zest
- 4 tablespoon fresh lemon juice
- 2 cups all-purpose flour
- 1 cup finely ground pistachios
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
For the Lemon Frosting
- 8 oz cream cheese, softened
- 4 tablespoon unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
Optional Garnish
- 4 tablespoon chopped pistachios
- Extra lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 9-inch (22 cm) round cake pan.
- In a bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.Stir in vanilla, lemon zest and lemon juice.
- In another bowl, whisk flour, ground pistachios, baking powder and salt.
- Add the dry ingredients to the wet mixture in two additions, alternating with milk.Mix until just combined.
- Pour batter into the prepared pan and smooth the top.Bake for 30 - 35 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.Using a sharp knife, slice the cake into two layers.
- Beat cream cheese and butter until smooth.Add powdered sugar, lemon juice and lemon zest. Mix until creamy and spreadable.
- Spread ⅓ of the frosting over one cake layer then place the second layer on top.Use the remaining frosting to cover the top and sides of the cakeSprinkle with chopped pistachios and extra lemon zest.
Notes
Cooking Time and Temperature
I bake this at 350°F (175°C) for about 30–35 minutes. I usually check a bit early to make sure it doesn’t overbake.Serving Recommendations
I like serving this with coffee or tea. It feels light enough but still satisfying. If I want to make it feel a bit more special, I’ll add fresh berries on the side.Recipe Variations and Substitutions
You can use different milk options if needed. Lemon buttercream can replace the cream cheese frosting. You can add a little pistachio extract for a stronger flavor.Proper Storage Tips
Let the cake cool completely before storing. Keep it in the fridge in an airtight container. Bring to room temperature before serving for best texture.Pro Tips
Don’t overmix the batter. Make sure pistachios are finely ground but not paste. Always frost when the cake is fully cooled.You can find the video in the post above. If you don't see a video, please check your browser settings.
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