Why You’ll Love This Recipe

Bright and Nutty: The zesty lemon flavor pairs perfectly with the crunchy, earthy pistachios, creating a unique and refreshing cake.
Simple and Quick: This recipe comes together in just 14 minutes of prep time, making it perfect for a last-minute dessert or a sweet weekend project.
Perfect Texture: The cake is light and fluffy with a slight crunch from the pistachios, making each bite a delightful experience.
Elegant Finish: A dusting of powdered sugar gives the cake a refined, professional look without requiring any extra effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
⅓ cup milk
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup shelled pistachios, roughly chopped
Powdered sugar, for dusting (optional)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prepare for the batter.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy.
Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Mix Wet Ingredients: Add the milk, lemon zest, and lemon juice to the butter mixture. Mix until well combined, ensuring the wet ingredients are fully blended.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cake light and airy.
Fold in Pistachios: Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the batter. Save a few pistachios to sprinkle on top before baking if you’d like.
Pour the Batter: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely.
Dust with Powdered Sugar: Before serving, dust the top of the cake with powdered sugar for a delicate and elegant finish.

Servings and Timing

Servings: 8 servings
Prep time: 14 minutes
Cook time: 30-35 minutes
Total time: 45-50 minutes

Variations

Add a Lemon Glaze: Drizzle a lemon glaze made of powdered sugar and lemon juice over the top for an extra sweet and tangy kick.
More Pistachios: For more crunch, add extra pistachios on top of the cake before baking or even sprinkle them on top after the cake is done.
Make it Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free without compromising the taste or texture.
Add Yogurt: Substitute the milk with plain Greek yogurt for a tangier and denser cake.

Storage/Reheating

Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
Reheating: If you prefer to enjoy the cake warm, simply microwave individual slices for 10-15 seconds, or warm in the oven at 350°F for about 5 minutes.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time and stored in an airtight container for up to 3 days. It even tastes better after sitting for a day, allowing the flavors to meld.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be substituted in a pinch.

Can I make this cake without pistachios?

Yes, you can omit the pistachios if you’re allergic or prefer a different flavor. Try substituting them with chopped almonds or walnuts for a similar texture and flavor.

Is this cake good for special occasions?

Absolutely! The light and refreshing lemon flavor, paired with the crunch of pistachios, makes this cake perfect for spring or summer gatherings, birthdays, or just a sweet treat anytime.

Conclusion

Lemon Pistachio Cake is a wonderfully fresh and light dessert that combines citrusy brightness with nutty richness. With simple ingredients and a quick prep time, this cake is perfect for a casual treat or an elegant finish to any meal. Enjoy it with a dusting of powdered sugar or a glaze for extra sweetness and sophistication!

Lemon Pistachio Cake: An Incredible Ultimate Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Pistachio Cake is a light and flavorful dessert that combines the tangy zest of lemon with the nutty richness of pistachios. With a fluffy texture and simple ingredients, it’s perfect for any occasion.

Author: Amy
Prep Time: 14 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, fully incorporating each before adding the next.
Mix in the milk, lemon zest, and lemon juice until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped pistachios, ensuring even distribution throughout the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving (optional).