Lemon Pistachio cake is the kind of little snack cake that makes you go back for one sliver after another. With lemon sugar, ground pistachios, and a glaze that makes the whole thing pop.
My lemon pistachio cake will be your signature dinner party dessert, but not after you’ve made it multiple times as a delicious little snack cake that sits on the kitchen counter, ready to be nibbled away, one little sliver at a time.
Why I love this lemon pistachio cake
➡ Bold lemon flavor. With my lemon sugar method lemon zest gets processed right into the sugar, so the whole cake is fragrant from the inside out.
➡ Ground pistachios. They add subtle nutty flavor and help create a soft, fine crumb.
➡ The lemon glaze. That bright finish is what makes the pistachio and lemon combination come alive.
➡ It’s easy and different. There’s a special satisfaction that comes from baking something unique.
A quick note about the pistachios
Pistachios are doing more here than decorating the top of this pistachio cake. I use finely ground pistachios in the batter, where they add a subtle nutty flavor and help give the cake that soft, fine crumb. The crushed pistachios go over the top add color and crunch.
For the best flavor and color, use roasted, unsalted pistachios. You can buy them already shelled, or shell them yourself. Process them in food processor until they are a fine grained ‘meal’ ~ but take care not to process so long that they become a paste.
Your lemon pistachio cake questions
Can I use a 9″ springform pan to make this lemon pistachio cake?
- Yes, your cake will be thinner, and the baking time shorter. Check at 30 minutes.
Can I bake this cake in a regular cake pan?
- Yes, be sure to line the bottom with parchment paper and grease well if you plan to turn it out of the pan.
Will other nuts work?
- Sure, I think almonds would work well.
My lemon glaze ran right off my cake!
- I like to test the glaze first, to make sure it’s the right consistency. Spoon a little in the center of the cake ~ it should stay nice and thick and white. If it sinks in, or runs off the side, stir in a bit more sugar to give it more body.
Can I make cupcakes with this batter?
- Yes. Fill the cups about 2/3 full and start checking around 18 minutes.
Can I make the pistachio flavor stronger?
- You can add 1/8 teaspoon of almond extract, which brings out the pistachio flavor without making the cake taste like almond. Go easy ~ a little goes a long way.
Sue’s Take
This lemon pistachio cake is one of my favorite cakes I’ve made to date. The texture is wonderful, and it’s got an unusual flavor combination that makes it fun to share with friends. It’s one more example of how my special lemon sugar can make a huge difference in your baking.
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Lemon Pistachio Cake
Equipment
- 8" springform pan
- stand mixer or electric beaters
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1/3 cup finely ground pistachios
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/4 cups sugar
- zest of 1 lemon, removed in wide strips with a vegetable peeler, yellow part only
- 15 Tbsp unsalted butter, softened
- 2 Tbsp vegetable or mild olive oil
- 3 large eggs, room temp
- 1/3 cup lemon juice
Icing
- 1 1/2 cups powdered sugar
- lemon juice
Garnish
- crushed pistachios
Instructions
- Preheat the oven to 350F. Grease and line the bottom of your 8" springform pan.
- Whisk together the 1 1/2 cups all-purpose flour, 1/3 cup finely ground pistachios, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp fine sea salt. Set aside.
- Make the lemon sugar: place the 1 1/4 cups sugar and lemon peel into a food processor and process until the peel is completely incorporated and there are no chunks or pieces of peel left. The sugar will be pale yellow and fragrant. This will take under a minute, and you may want to pulse the machine at first to get the peel broken up.
- Transfer the lemon sugar to a mixing bowl (or a stand mixer) and cream the lemon sugar with softened 15 Tbsp unsalted butter until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the 2 Tbsp vegetable or mild olive oil and the 3 large eggs, room temp, one at a time, allowing each egg to get incorporated before adding the next. Scrape the bowl.
- With your mixer on low, add the dry ingredients alternately with the 1/3 cup lemon juice ~ beginning and ending with the dry. Give the bowl a final sweep to make sure the sides and bottom are incorporated, and then turn the batter into your prepared pan. Smooth out the top.
- Bake the cake for 40-45 minutes, or until the center is set, the top springs back lightly, and a toothpick comes out without wet batter. My cake took 40 minutes.
- Let the cake cool in the pan on a rack for 10 minutes, then run an offset spatula around the edges to ensure they are loosened. Release the spring sides and allow the cake to cool completely before icing.
Make the icing
- Mix together the 1 1/2 cups powdered sugar and lemon juice until you have a thick glaze. Start with 3 Tbsp lemon juice, then add more as needed to make a thick but spreadable glaze. If there are small lumps, let the glaze sit for a few minutes and mix again.
- Spread the glaze over the top of the completely cooled cake. Dust with crushed pistachios. Let the glaze set up before slicing and serving.
- The cake is best the day it is made, but you can keep leftovers at room temperature loosely covered with foil or under a cake dome for up to 3 days. The cake will last for 5 days in the refrigerator.
- The cake can be frozen for up to 3 months, but I would add the glaze after thawing.
Notes
Nutrition
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