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Moist Lemon Pistachio CakeNew

Moist Lemon Pistachio Cake

A bright, tender lemon cake speckled with pistachios and finished with a billowy lemon-vanilla cream. Subtly scented with cardamom and a touch of honey for warmth.
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Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 58 minutes
Servings: 12

Ingredients
 

Cake

  • 2/3 cup unsalted shelled pistachios, divided about 85 g; some will be ground, some reserved for garnish
  • 2/3 cup granulated sugar about 133 g
  • 2 tsp finely grated lemon zest packed
  • 1 1/8 cups all-purpose flour about 150 g
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground cardamom optional but lovely
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1/3 cup olive oil about 80 ml; or another neutral oil
  • 1/3 cup full-fat plain yogurt about 80 g; room temperature
  • 1/3 cup whole milk about 80 ml; room temperature
  • 1 tbsp honey
  • 3/4 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice

Lemon Cloud Frosting

  • 3/4 cup cold heavy whipping cream about 180 ml
  • 4 oz cream cheese about 113 g; very soft
  • 1/3 cup powdered sugar about 40 g; sifted
  • 2 tsp fresh lemon juice
  • 1/2 tsp finely grated lemon zest optional
  • 1/2 tsp pure vanilla extract
  • 1 pinch fine sea salt

To Finish

  • 2 tbsp reserved chopped pistachios from the 2/3 cup above
  • 1 tsp honey optional drizzle

Instructions

Preparation Steps

  • Preheat the oven to 340°F (170°C). Line the base of an 8-inch round cake pan with parchment and lightly grease the sides.
  • Toast the pistachios: Spread the 2/3 cup pistachios on a small baking sheet and warm in the preheating oven for 6–8 minutes, just until fragrant. Cool completely. Finely chop 2 tablespoons and set aside for garnish. Pulse the remaining pistachios with 1 tablespoon of the sugar in a mini processor until the texture of fine meal (avoid overprocessing into paste).
  • Make lemon sugar: In a large mixing bowl, rub the lemon zest into the remaining sugar with your fingertips until the sugar feels damp and aromatic, 30–45 seconds.
  • Whisk the dry ingredients in a separate bowl: flour, baking powder, baking soda, salt, cardamom, and the pistachio meal you just made.
  • Build the wet base: To the lemon sugar, add the egg and yolk and whisk until thickened and paler, about 1 minute. Slowly stream in the oil while whisking, then mix in the honey, yogurt, milk, vanilla, and lemon juice until smooth.
  • Combine: Sprinkle the dry mixture over the wet and fold with a spatula just until no dry spots remain. Let the batter rest for 10 minutes to hydrate for a softer crumb.
  • Bake: Scrape the batter into the prepared pan and smooth the top. Bake 24–30 minutes, or until the center springs back and a tester comes out clean. Cool 10 minutes in the pan, then turn out to a rack and let cool completely.
  • Whip the frosting: In a cold bowl, whip the heavy cream to soft peaks. In another bowl, beat the softened cream cheese with powdered sugar, lemon juice, zest, vanilla, and a tiny pinch of salt until creamy and lump-free. Fold the whipped cream into the cream cheese mixture until smooth. Chill the frosting for 10 minutes to slightly firm up.
  • Finish: Spread the frosting over the cooled cake in gentle swoops. Sprinkle with the reserved chopped pistachios and, if you like, a thin drizzle of honey. Slice and serve.

Notes

Tip: Grind nuts with a spoonful of sugar to help them process evenly without turning into paste, which keeps the cake crumb light.
Store covered in the refrigerator for up to 4 days. The flavor deepens on day two—let slices sit at room temperature for 15 minutes before serving for the best texture.
This recipe is an original creation inspired by classic Moist Lemon Pistachio Cake flavors. All ingredient ratios and instructions are independently developed.