Description
This Lemon Pistachio Cake recipe is a bright, elegant dessert combining fresh lemon zest, crunchy pistachios, and a moist tender crumb. Perfect for spring or any celebration, this pistachio lemon cake is easy to bake, stays moist for days, and pairs beautifully with berries, cream, or ice cream.
Ingredients
1 cup unsalted shelled pistachios (plus extra for garnish)
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter (softened)
1 cup granulated sugar
3 large eggs
2 lemons (zest and juice)
Instructions
1. Preheat your oven to 350°F (175°C) and butter a 9-inch round cake pan. Line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and ground pistachios.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time, followed by the lemon zest and juice.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Pour the batter into the prepared pan, smooth the top, and bake for 35–40 minutes. Cool completely.
7. Dust with powdered sugar, drizzle with glaze, and sprinkle with chopped pistachios before serving.
Notes
Keep the cake wrapped tightly to maintain moisture.
Don’t overmix the batter to keep it tender.
Use unsalted, shelled pistachios for best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg