Zesty Lemon Pistachio Cake with Frosting

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Zesty Lemon Pistachio Cake with Frosting

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.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 876kcal

Author: Geraldine Julie

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 cake
Sprinkle with chopped pistachios and extra lemon zest.

Video

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.

Nutrition