Lemon Pistachio Cake

This Lemon Pistachio Cake is a little unexpected—in the best way. Bright, citrusy lemon pairs up with subtle, nutty pistachio to create a unique flavor profile that's tangy, rich, and just sweet enough. It’s the kind of cake you’ll want to share with friends (or maybe keep to yourself). Either way, it’s a delightful twist on classic flavors.

Lemon Pistachio Cake
Servings 16 servings
Author Joshua Snyder
Prep time
30 Min
Cook time
40 Min
Inactive time
1 Hour
Total time
2 H & 10 M

Lemon Pistachio Cake

This Lemon Pistachio Cake is a little unexpected—in the best way. Bright, citrusy lemon pairs up with subtle, nutty pistachio to create a unique flavor profile that's tangy, rich, and just sweet enough. It’s the kind of cake you’ll want to share with friends (or maybe keep to yourself). Either way, it’s a delightful twist on classic flavors.

Ingredients

Cake
  • 1 cup unsalted pistachios, shelled
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ cups granulated sugar
  • 3 tablespoons lemon zest (from about 3 lemons)
  • 10 tablespoons unsalted butter, softened
  • 3 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature
Lemon Simple Syrup
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1/2 tablespoon lemon zest
Frosting
  • 1/2 cup unsalted pistachios, shelled
  • 3/4 cup unsalted butter, softened
  • 8 oz mascarpone cheese, softened
  • 2 cups powdered sugar
  • 1/2 tablespoon lemon zest
  • 1/2 cup lemon curd (optional, for swirling into frosting)

Instructions

Make the cake
Make the simple syrup
Make the frosting

Notes

Buttermilk Substitute: If you don't have buttermilk on hand, you can easily substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk. Allow to sit for about 10 minutes before using.

Grinding Pistachios: Be careful not to over-process pistachios when making the cake batter; over-processing releases their oils and can create a paste-like texture. Pulse just until they resemble coarse flour.

Smooth Pistachio Paste: For smoother pistachio paste, pulse pistachios continuously for a few minutes, scraping the sides occasionally, until it becomes creamy. If necessary, add a teaspoon of neutral oil (like canola or vegetable) to help achieve a creamy consistency.

Mascarpone Sub: If you don't have mascarpone, substitute it with 8 ounces of cream cheese, softened.

Garnish Ideas: For presentation, sprinkle finely chopped pistachios, additional lemon zest curls, or fresh berries atop the frosting for added color and texture.

Nutrition Facts

Calories

291

Fat (grams)

12 g

Sat. Fat (grams)

6 g

Carbs (grams)

42 g

Fiber (grams)

1 g

Net carbs

40 g

Sugar (grams)

27 g

Protein (grams)

5 g

Sodium (milligrams)

176 mg

Cholesterol (grams)

51 mg
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Directions

Make the cake

1. Preheat the oven to 350 degrees.  Grease a 9x9 inch baking pan with baking spray. Set aside.

2. Add 1 cup pistachios to a food processor and pulse until finely ground. Set aside.

3. In a medium bowl whisk together the flour, baking powder, baking soda and salt until combined.

4. In a second medium bowl combine the sugar and lemon zest. Rub together in your fingers until it becomes fragrant.

5. In a large bowl with a hand mixer, or in the bowl of a stand mixer, cream the butter medium speed for about 1 minute.

6. Add the lemon/sugar mixture and beat for 1-2 minutes. 

7. Add the eggs and vanilla, mixing until they are well incorporated.

8. Gradually add half of the dry ingredients to the wet mixture, followed by half of the buttermilk, mixing until just combined. Repeat with the remaining dry ingredients and buttermilk, mixing until fully incorporated.

9. Fold in ground pistachios reserving a small amount for topping.

10. Transfer the batter into the prepared baking dish. 

11. Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. 

 

12. Remove from the oven and allow the cake to cool in the pan for 30 minutes.  While cake is cooling, make the simple syrup.

Make the simple syrup

1. In a small saucepan, combine the water, sugar, lemon juice, and lemon zest. 

2. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.

3. Reduce heat to medium-low and let it simmer for 5 minutes.

4. Remove from heat and set aside to cool.

5. Once cake and syrup are cool, use a straw or the end of a wooden spoon to poke holes evenly across the entire cake around 1 1/2 -inches apart.

6. Evenly pour the lemon syrup over the cake making sure it seeps into all the holes. Cover with plastic wrap and refrigerate for at least an hour. 

Make the frosting

1. Add 1/2 cup pistachios to a food processor and pulse until smooth paste forms. Set aside.

2. Using a stand mixer with the paddle attachment, or a large bowl with a hand mixer, beat the softened butter on medium-high speed for 1-2 minutes until light and fluffy. 

3. Add mascarpone cheese, whipping for another minute.

4. Mix in ground pistachio paste and lemon zest. Whip until combined. 

5. Add the powdered sugar, then turn the mixer to low speed (to avoid making a mess) until the sugar is fully combined with the butter mixture.

6. Beat everything together for 2-3 minutes until it becomes whipped, fluffy, and creamy.

7. Gently fold the lemon curd into the frosting.

8. Remove cake from refrigerator and spread frosting evenly over the cake using an offset spatula or a knife. Sprinkle reserved ground pistachios over the top evenly.