lemon pistachio cake

This Pistachio Loaf Cake with Roast Ground Pistachios, Almonds, Cardamom and Lime is absolutely scrumptious. 

Pistachio Loaf Cake

150 g Unsalted Butter

Sugar

Lime (Juice and Zest)

1½ tsp Ground Cardamom

Eggs

160 g Ground Almonds

g Pistachios

ml Water

g Caster Sugar

Limes (Juice and Zest)

tsp Ground Cardamom (Optional)

Preheat oven to 150 C/Gas Mark 2. Line a loaf tin with a liner or greaseproof paper.

Beat Sugar, Butter, Cardamom and Lime Zest &amp; Juice for 5 minutes.

Add Eggs one by one, beating inbetween each addition.

Stir in Ground Almonds.

Roast Pistachios for a minute in a dry pan, blend very quickly so it is coarse and fold in to batter.

Bake for 1 hour to 1 hour 10 minutes.

Simmer Water, Caster Sugar, Lime and Cardamom for 2 minutes. 

When the cake comes out of the oven, poke all over with a skewer and pour over the Syrup. Leave in the tin for 15 minutes, then remove to a wire rack to cool.

Top with crushed Pistachios.

Meyer Lemon Loaf Cake with Toasted Pistachios and Lemony Glaze. The perfect balance between tart and sweet. Prep Time includes 40 minutes of cooling time.

Meyer Lemon Pistachio Cake

butter, (4 ounces)

-1 cup sugar

3​​​​ eggs, room temperature

vanilla

Meyer lemons (2-3 tablespoons ​​​meyer lemon zest)

———

1/3 cup ​​​​meyer lemon juice

plain ​​​​yogurt

————

(190 grams)​​ all-purpose flour

teaspoon ​​​baking powder

½ teaspoon ​​​salt

cardamom (optional)

ginger (optional)

Cream butter and sugar in a stand or handheld mixer until pale, light and fluffy, about 5 minutes.

Add eggs one at a time mixing until fully incorporated.  Add vanilla and Meyer lemon zest. Add the yogurt and lemon juice, and mix to combine. 

Whisk together flour, baking powder, and salt and spices in a medium-sized bowl.

Add a third of the flour mixture, mix, a third more, mix and add the last third.   

Pour batter into the greased pan, smoothing the top.  

Bake for 50 to 70 minutes.  (This may seem like a big time range but it all depends on the pan you choose, your oven and the elevation your at) until internal temp reaches 200F  and a toothpick comes out clean. 

Cool in the pan on a rack for 10-15 minutes. Carefully remove cake from pan (use a knife to loosen edges) and allow it to cool on rack for another 20 minutes before adding glaze.

Once the cake has cooled, 20-30 minutes, drizzle with the lemon glaze. Sprinkle with chopped pistachios (while still wet, so they stick to the cake).

Store cake on the counter for 3-5 days, lightly covered.

This perfect lemon pistachio cake is extra soft and moist, flavored with finely ground pistachios and lemon zest, soaked with sweet, lemon infused pistachio milk and frosted with delectable lemon pistachio cheese frosting. It’s so incredibly soft, packed full of zesty lemon and nutty pistachio flavor, with the most irresistible texture from the milk soak, almost like a tres leches, but not quite as wet. The perfect cake to bake this spring!

Lemon Pistachio Cake

(140 g) pistachios (deshelled)

(281 g) all-purpose flour, spooned and leveled

tsp baking powder

tsp baking soda

tsp salt

(300 g) granulated white sugar

tbsp (30 g) lemon zest (about 3 large lemons)

tbsp (140 g) unsalted butter, softened

eggs,

(240 ml) buttermilk,

(120 ml) pistachio milk

(150 g) sweetened condensed milk

tbsp (5 g) lemon zest (about 1/2 a large lemon)

(70 g) pistachios (deshelled)

(224 g) unsalted butter, softened

oz (226 g) cream cheese,

(260 g) powdered sugar

lemon curd,

Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.

Add the pistachios to a food processor and pulse until finely ground. Set aside for later use.

In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Then set aside the flour mixture.

Add the sugar and lemon zest to a large bowl. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.

Add in the softened butter. Cream the butter, sugar and lemon zest together with an electric mixer on high speed for 1-2 minutes until light and fluffy.

Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.

Add the buttermilk and the dry ingredients to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.

Fold in the ground pistachios.

Pour the batter into the prepared baking pan.

Bake the cake for 38-42 minutes, or until a toothpick comes out clean from the center.

Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the cooling rack until completely cooled.

For the Lemon Pistachio Cake

In a small bowl mix the pistachio milk, sweetened condensed milk, lemon zest and vanilla together.

Let the mixture sit for 20 minutes. Then, pass it through a sieve to remove the zest, transferring it to a liquid measuring cup, or something you can easily pour from, while you do so.

For the Lemon Pistachio Milk Soak

Add the pistachios to a food processor and pulse until very finely ground into a smooth paste, almost like a nut butter consistency.

Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.

Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.

Add in the ground pistachio paste and lemon zest. Mix on medium high until combined.

Sift in the powdered sugar. Mix on low speed until combined, then on high speed for 1 minute until fluffy again.

For the Lemon Pistachio Cream Cheese Frosting

When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the pistachio milk to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.(I used the handle of a honey dipper for smaller holes.)

Slowly pour the pistachio milk mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.

Frost the top of the cake with a thick layer of lemon pistachio cream cheese frosting using an offset spatula. Swirl lemon curd into the frosting using the back of a spoon.

Then cut into 16 slices and serve!

Assembling the Cake

I just made this cake yesterday for my birthday. Except I made it into large Cupcakes.  After I baked the muffins, I cut the top of the muffins off and then poured the pistachio milk mixture over the top of each muffin and then I put a thin layer of icing on and put the muffin top back on the cupcake, then I iced the cupcake. I love the fact that they were not yucky sweet but just right. Especially loved the icing which was just slightly sweet.  The texture of the cupcakes was absolutely wonderful! Everyone loved them.

Subbing the cream cheese w Mascarpone; can't abide cream cheese frostings. I have some lemon pastry cream leftover from another recipe; I'll add that along w some lemon curd to the frosting.

This cake is delicious! I have two sons who do not like nuts in their cake - but both raved about this.  I am going to save this recipe and make muffins from the batter next.  Great directions, perfect results!  

I made this yesterday for the spring equinox! Turned out perfect even though I was second guessing myself the entire time. I made half of the frosting as my family doesn’t like a heavily frosted cake but I would make the full batch if making it for a party! Every recipe I have tried of yours has been a hit. Thank you! 

What a delightful slice of creativity! ? The way you combined the zesty lemon and nutty pistachio — it’s like a tropical vacation in cake form. I love the “milk soak” idea — brilliant and indulgent without going overboard. This recipe not only sounds delicious, but your instructions make it totally approachable for us amateur bakers too. Thank you for sharing such a bright and cheerful dessert — I’m definitely baking this soon!

Unfortunately, my cake was completely undercooked in the middle ? but the sides were totally salvageable and delicious. 

If you have an oven that gets really hot like mine, use your soaked cake strips and bake at 325 for 50-55mins. I’m on my second attempted cake now lol it’s in the oven and looks like the cake is cooking evenly now. 

Made for a Easter party and it was a big hit! I added some finely chopped pistachios to the top and it looked beautiful. I used all the frosting and I'm glad I did, that was my favorite part! Would 100% make this cake again.

I did this cake and it was amazing! The texture and taste is perfect! Also, I only did half of the icing and it was more than enough! Can’t imagine doing it all ? anyways all was super good so thank you for this recipe!!

Top 3 lemon pistachio cake recipes from across the web

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Pistachio Loaf Cake

Meyer Lemon Pistachio Cake

Lemon Pistachio Cake

Top 3 lemon pistachio cake recipes from across the web

The most viewed lemon pistachio cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pistachio Loaf Cake

Meyer Lemon Pistachio Cake

Lemon Pistachio Cake

The most viewed lemon pistachio cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine