Moist and flavorful, Lemon Pistachio Cake is the perfect dessert for any occasion. Its unique combination of zesty lemon and nutty pistachios creates a delightful balance that will impress your guests. This cake is not only delicious but also incredibly versatile, making it suitable for birthdays, brunches, or simply as a treat for yourself. The luscious cream cheese frosting adds an extra layer of indulgence, ensuring every bite is a celebration of flavor.
Why You’ll Love This Recipe
- Irresistible Flavor: The blend of lemon and pistachio offers a refreshing taste that’s both bold and comforting.
- Easy to Make: With straightforward steps, even novice bakers can create this stunning cake.
- Perfect for Any Occasion: Whether it’s a festive gathering or a cozy family dinner, this cake suits all celebrations.
- Moist and Tender: Thanks to the buttermilk soak, each slice remains soft and deliciously moist.
- Customizable Toppings: Add lemon curd or extra pistachios for a personalized touch.
Tools and Preparation
Before diving into the baking process, gather your tools. Having everything ready will make your experience smooth and enjoyable.
Essential Tools and Equipment
- Food processor
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Baking pan (9×9 inch)
- Offset spatula
Importance of Each Tool
- Food processor: This tool efficiently grinds pistachios to the perfect consistency for the cake.
- Mixing bowls: Essential for combining ingredients without creating a mess.
- Baking pan: A light metal pan ensures even baking and easy release of the cake.
Ingredients
Moist cake infused with pistachios and lemon, soaked in sweet milk mixture and topped with luscious cream cheese frosting.
Ingredients:
– 1 cup (140 g) pistachios, deshelled
– 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
– 1 1/2 tsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp salt
– 1 1/2 cups (300 g) granulated white sugar
– 3 tbsp (30 g) lemon zest (about 3 large lemons)
– 10 tbsp (140 g) unsalted butter, softened
– 3 eggs, at room temperature
– 1 tbsp (15 ml) vanilla extract
– 1 cup (240 ml) buttermilk, at room temperature
– 1/2 cup (120 ml) pistachio milk
– 1/2 cup (150 g) sweetened condensed milk
– 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
– 1/2 tsp vanilla extract
– 1/2 cup (70 g) pistachios, deshelled
– 1 cup (224 g) unsalted butter, softened
– 8 oz (226 g) cream cheese, cold
– 2 cups (260 g) powdered sugar
– 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon)
– Lemon curd for swirling (optional)
How to Make Lemon Pistachio Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a light metal baking pan measuring 9×9 inches and line it with parchment paper.
Step 2: Prepare Pistachios
Process the pistachios in a food processor until finely ground. Set them aside for later use.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later.
Step 4: Cream Butter and Sugar
In a large bowl, rub the lemon zest into the granulated sugar using your fingertips to release flavor. Add the softened butter to this mixture. Cream together on high speed for about 1–2 minutes until light and fluffy.
Step 5: Mix in Eggs and Vanilla
Add eggs and vanilla extract to the butter-sugar mixture. Mix on medium speed until pale and smooth—around one minute. Gradually add in the buttermilk along with your dry ingredients while mixing on low until just combined. Gently fold in the ground pistachios.
Step 6: Bake the Cake
Pour the batter into the prepared pan. Bake it in your preheated oven for about 38–42 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan on a wire rack for approximately 30 minutes, then remove using parchment paper to cool completely.
Step 7: Prepare Milk Soak Mixture
Combine pistachio milk, sweetened condensed milk, additional lemon zest, and vanilla extract in a small bowl. Let this mixture infuse for about 20 minutes, then strain through a sieve to remove zest before transferring it to a pouring vessel.
Step 8: Make Pistachio Paste
Process another portion of pistachios in your food processor until they form a smooth paste that resembles nut butter.
Step 9: Beat Butter & Cream Cheese
In a large mixing bowl, beat unsalted butter on high speed until pale and fluffy—around five minutes. Then add cold cream cheese; mix on high speed until fluffy—about one minute.
Step 10: Combine Frosting Ingredients
Add the prepared pistachio paste along with lemon zest into your butter mixture. Blend on medium-high speed until combined. Sift in powdered sugar; mix on low speed until incorporated before turning up to high speed for one minute until fluffy.
Step 11: Assemble Cake
Trim off a thin layer from the top of your completely cooled cake using a sharp knife. Transfer it to a serving plate and poke holes across its surface with either a wooden stick or handle.
Step 12: Soak Cake & Frost
Slowly pour over the prepared pistachio milk mixture allowing it to absorb into those holes. Spread a generous layer of lemon pistachio cream cheese frosting on top using an offset spatula. Optionally swirl some lemon curd into your frosting with the back of a spoon if desired.
Final Touches
Cut into 16 slices before serving this delightful dessert! Enjoy each moist piece bursting with flavor!
How to Serve Lemon Pistachio Cake
Serving Lemon Pistachio Cake is an enjoyable experience, as this dessert pairs well with various accompaniments. Whether for a special occasion or a casual gathering, you can enhance the flavors and presentation of this delightful cake.
Pair with Fresh Berries
- Raspberries or Blueberries: Fresh berries add a juicy contrast to the moist cake, enhancing its citrus notes.
- Strawberry Compote: A warm strawberry compote drizzled over the top offers a sweet and tangy balance.
Serve with Whipped Cream
- Classic Whipped Cream: A dollop of lightly sweetened whipped cream can elevate the cake’s richness.
- Citrus-Infused Whipped Cream: Adding lemon zest to your whipped cream brings a refreshing twist that complements the lemon pistachio flavors.
Accompany with Tea or Coffee
- Earl Grey Tea: The bergamot notes in Earl Grey tea pair beautifully with the flavors of lemon.
- Espresso or Coffee: A strong cup of coffee balances the sweetness of the cake.
How to Perfect Lemon Pistachio Cake
Achieving the perfect Lemon Pistachio Cake is all about attention to detail. Follow these tips to ensure a moist, flavorful dessert every time.
- Use Room Temperature Ingredients: Bring eggs and buttermilk to room temperature before mixing for better emulsification.
- Do Not Overmix Batter: Mix until just combined to keep your cake light and fluffy—overmixing can lead to a dense texture.
- Check for Doneness Early: Start checking your cake at 38 minutes to avoid overbaking, which can dry it out.
- Let Cake Cool Completely: Allowing the cake to cool fully before frosting ensures that your cream cheese frosting doesn’t melt off.
- Experiment with Flavors: Feel free to add extra lemon zest or even almond extract for a unique flavor twist.
- Store Properly: Keep leftovers in an airtight container in the fridge for up to 5 days to maintain moisture.
Best Side Dishes for Lemon Pistachio Cake
When serving Lemon Pistachio Cake, consider pairing it with side dishes that complement its vibrant flavors. Here are some great options.
- Citrus Salad: A mix of oranges and grapefruits enhances the citrus theme while adding freshness.
- Honey Yogurt Parfait: Layer yogurt with honey and granola for a creamy, crunchy contrast.
- Nutty Granola Bars: These bars add texture and can be made with similar nuts and flavors found in the cake.
- Cheese Platter: Include creamy cheeses like Brie or tangy goat cheese for a savory balance against the sweet cake.
- Lemon Sorbet: A scoop of lemon sorbet serves as a refreshing palate cleanser between bites of rich cake.
- Mini Fruit Tarts: These offer fruity sweetness that aligns nicely with chocolate desserts while keeping things light.
Common Mistakes to Avoid
When making Lemon Pistachio Cake, it’s easy to overlook some key steps that can affect the final product. Here are common mistakes and how to avoid them.
Skipping the Room Temperature Ingredients: Using cold eggs or buttermilk can result in a dense cake. Always allow your ingredients to reach room temperature for better mixing and texture.
Overmixing the Batter: Mixing too much after adding flour can lead to a tough cake. Mix until just combined to keep the cake light and airy.
Not Measuring Flour Correctly: Scooping flour directly from the bag can pack it down, leading to too much flour in your batter. Use the spoon-and-level method for accurate measurements.
Ignoring Baking Times: Every oven is different, so don’t rely solely on the timer. Check for doneness a few minutes before the suggested time by inserting a toothpick into the center of the cake.
Forgetting to Cool Properly: Cooling the cake in the pan for too long can lead to sogginess. Make sure to cool it on a wire rack after 30 minutes in the pan.
Refrigerator Storage
- Store leftover Lemon Pistachio Cake in an airtight container.
- It will stay fresh in the refrigerator for up to 5 days.
- If frosted, keep it covered tightly to prevent drying out.
Freezing Lemon Pistachio Cake
- Wrap slices or whole cakes tightly in plastic wrap.
- Freeze for up to 2 months for best quality.
- Thaw overnight in the refrigerator before serving.
Reheating Lemon Pistachio Cake
Oven: Preheat your oven to 350°F (175°C). Place slices on a baking sheet and warm for about 10-15 minutes.
Microwave: Heat individual slices for about 10-15 seconds. Be careful not to overheat, as this can dry out the cake.
Stovetop: Place a slice in a skillet over low heat with a lid on. Heat for about 5 minutes, checking frequently.
Frequently Asked Questions
Can I make Lemon Pistachio Cake ahead of time?
Yes, you can prepare the cake a day ahead and store it wrapped in plastic wrap at room temperature or refrigerate it if frosted.
What can I substitute for buttermilk?
You can use regular milk with a tablespoon of lemon juice or vinegar added, letting it sit for about 5 minutes before using.
How do I know when my cake is done?
Insert a toothpick into the center; if it comes out clean or with just a few crumbs, your Lemon Pistachio Cake is ready!
Can I customize this recipe?
Absolutely! You can add different nuts or fruits according to your preference, or even try different frostings like chocolate ganache.
Final Thoughts
Lemon Pistachio Cake is an irresistible dessert that combines moistness with nutty flavors and zesty brightness. Its versatility allows for various customizations, making it perfect for any occasion. Don’t hesitate—try this delightful recipe today!
SEO Information
Lemon Pistachio Cake
Lemon Pistachio Cake is a delightful dessert that beautifully combines the zesty brightness of lemon with the rich, nutty flavor of pistachios. Moist and tender, this cake is enhanced with a luscious cream cheese frosting, making it an irresistible treat for any occasion. Perfect for birthdays, brunches, or simply as a sweet indulgence, this recipe is easy to follow, ensuring that even novice bakers can impress their guests. With its refreshing taste and customizable toppings like lemon curd and extra pistachios, every slice promises a burst of flavor that will leave everyone wanting more.
- Total Time: 1 hour
- Yield: Approximately 16 servings 1x
Ingredients
- 1 cup pistachios (deshelled)
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3 tbsp lemon zest (about 3 large lemons)
- 10 tbsp unsalted butter (softened)
- 3 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup buttermilk (room temperature)
- 1/2 cup pistachio milk
- 1/2 cup sweetened condensed milk
- Cream cheese frosting ingredients
Instructions
- Preheat your oven to 350°F (175°C) and prepare a greased and lined 9×9 inch baking pan.
- Process pistachios in a food processor until finely ground.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Rub lemon zest into granulated sugar in a large bowl before creaming with softened butter.
- Beat in eggs and vanilla until smooth; gradually add buttermilk and dry ingredients while mixing on low speed.
- Fold in ground pistachios and bake for about 38–42 minutes until cooked through.
- Cool the cake before soaking it with the milk mixture and frosting it with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 36g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: <0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Use room temperature ingredients for better mixing results. Avoid overmixing to keep the cake light and fluffy. Check your cake for doneness early to prevent dryness.
