Lemon Pistachio Cake with Lemon Frosting is a beautifully layered dessert that combines the zesty freshness of lemon with the rich nuttiness of pistachios. This cake is perfect for special occasions, offering a balance of citrusy brightness and creamy indulgence.
Lemon Pistachio Cake
Why This Lemon Pistachio Cake with Lemon Frosting Is the Best
- Bright Lemon Flavor: Infused with fresh lemon juice and zest, the cake delivers a refreshing citrus taste.
- Nutty Pistachio Base: Ground pistachios add a rich, slightly dense texture that complements the lemon beautifully.
- Creamy Lemon Frosting: A smooth lemon-flavored frosting enhances the cake’s sweetness and tanginess.
- Beautiful Presentation: The cake is covered in a light green frosting, topped with crushed pistachios and lemon slices, making it visually stunning.
Perfect for Any Occasion
Whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a sweet treat, Lemon Pistachio Cake with Lemon Frosting is a fantastic choice. Its vibrant flavor and elegant appearance make it a crowd-pleaser.
Ingredient Notes
Dry Ingredients:
- Roasted Shelled Pistachios: Ground to a coarse meal, these add a rich, nutty flavor and beautiful color to the cake.
- Fine Blanched Almond Flour: A light, naturally gluten-free flour that adds moisture and a soft crumb.
- Oat Flour: Offers a mild, toasty flavor and helps hold the cake together while keeping it tender.
- Baking Powder & Baking Soda: Work together to create a light, airy texture with just the right amount of rise.
- Kosher Salt: Enhances and balances the sweetness and nuttiness of the cake.
Wet Ingredients:
- Lemon Zest: Brings a fresh, vibrant citrus aroma that pairs beautifully with the nuts.
- Granulated Sugar (Organic Cane Sugar): Sweetens the cake and supports structure during baking.
- Eggs: Bind everything together while adding richness and moisture.
- Plain or Vanilla Greek Yogurt: Adds tang and keeps the cake extra moist.
- Fresh Squeezed Lemon Juice: Sharpens the citrus flavor and adds a bright acidity.
- Almond Extract: Deepens the nutty notes, complementing both pistachios and almonds.
Frosting:
- Salted Butter (or Vegan Butter): The creamy base that gives the frosting its rich texture.
- Powdered Sugar: Sweetens and thickens the frosting to your preferred consistency.
- Fresh Squeezed Lemon Juice & Zest: Infuse the frosting with a zippy citrus brightness.
- Low Sugar Strawberry Jam (Optional): Swirled into the frosting for a fruity finish and pop of color.
Tips for Making the Best Lemon Pistachio Cake with Lemon Frosting
- Use Fresh Lemons: For the best flavor, use fresh lemon juice and zest.
- Grind Pistachios Finely: Ensure the pistachios are finely ground for a smooth texture.
- Bake Until Just Set: Avoid overbaking to keep the cake moist and tender.
- Cool Before Frosting: Let the cake cool completely before adding the frosting to prevent melting.
- Garnish Elegantly: Top with crushed pistachios and lemon slices for added texture and visual appeal.
Serving Suggestions
- With a Cup of Tea or Coffee: Enjoy a slice with a warm drink for a comforting treat.
- With Fresh Berries: Serve with additional fresh berries for a burst of flavor and color.
- With a Scoop of Ice Cream: Pair with vanilla or lemon ice cream for an indulgent dessert.
- With a Drizzle of Lemon Syrup: Enhance the flavor with an extra drizzle of lemon syrup.
A Must Try
Imagine biting into a slice of this Lemon Pistachio Cake with Lemon Frosting—each bite filled with soft cake, nutty pistachios, and a refreshing citrus glaze. Whether you’re sharing it with family and friends or enjoying it on your own, this cake is sure to become a favorite. Gather your ingredients and create this delightful treat to impress your loved ones and make any occasion special!
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Lemon Pistachio Cake
This Lemon Pistachio Cake with lemon frosting is sunshine in every bite—gluten-free and flavor-packed!
Ingredients
Dry ingredients:
- 1 cup 135g roasted shelled pistachios
- 1 ½ cups 170g fine blanched almond flour
- 1 cup 95g oat flour, gluten free if desired
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Wet ingredients:
- Zest from 2 large lemons
- 1 cup 200g granulated sugar
- ½ cup 115g plain or vanilla whole-milk Greek yogurt
- ¼ cup 50g fresh squeezed lemon juice
- 4 large eggs at room temperature
- 1 tsp almond extract
Frosting:
- 1 cup 2 sticks salted butter (or vegan butter), at room temperature
- 2 ½ to 3 cups powdered sugar depending on how sweet you prefer your frosting
- 2 Tbsp fresh squeezed lemon juice
- 2 tsps lemon zest
- 6 Tbsp low sugar strawberry jam opt
Instructions
- Start by preheating your oven to 350°F (175°C). Grab either three 6-inch round cake pans or two 8-inch ones, and line the bottoms with parchment paper rounds. Spray both the parchment and the sides of the pans with nonstick cooking spray. Trust me—don’t skip the parchment paper, or your beautiful cakes might stick!
- Next, let’s prep the pistachios. Place 1 cup of pistachios into a food processor and blend on high until finely ground, about 30 seconds to a minute. Scoop out 1 to 2 tablespoons of the ground pistachios and set them aside—these will be perfect for decorating the cake later.
- Now it’s time to mix the dry ingredients. In a large bowl, add the ground pistachios (minus the reserved bit), then whisk in the almond flour, oat flour, baking powder, baking soda, and salt.
- In another large bowl, combine the sugar and lemon zest. Using clean fingers, gently rub the zest into the sugar for about a minute—this step helps release all that bright lemony flavor into the mix. Then add in the eggs, yogurt, lemon juice, and almond extract, whisking everything together until the mixture is smooth and nicely blended. Pour in the dry ingredients and stir with a wooden spoon until you have a smooth batter. If you want a fun pop of color, feel free to mix in 1 to 2 drops of dye-free green food coloring!
- Time to bake! Divide the batter evenly between your prepared pans and use a spatula to smooth out the tops. Bake for 18–25 minutes if using two 8-inch pans, or 22–28 minutes for three 6-inch pans. (Mine were just right at 25 minutes in 6-inch pans.) You’ll know they’re done when a tester comes out clean or with just a few crumbs.
- Let the cakes cool completely in their pans before removing them—no rushing here. They should be at room temperature before you start frosting, which is super important for the best results. If you’d like, you can make the cakes a day ahead and store them individually wrapped in the fridge.
Let’s frost this beauty!
- In the bowl of a stand mixer (or using a hand mixer), add your softened butter or vegan butter. Whip it on high speed for about a minute until it’s light, fluffy, and dreamy. Add 2 ½ cups of powdered sugar, plus the lemon juice and lemon zest. Beat everything together on high for another 1–2 minutes until it’s smooth and creamy. Give it a taste—if you want it sweeter or thicker, feel free to add up to another ½ cup of powdered sugar. You may need to scrape down the sides of the bowl and beat it again to keep everything nicely mixed. If the frosting feels too thick, you can add a splash of milk (about 1 tablespoon) to loosen it up. Totally up to your preference!
- Start by spreading 1 to 2 tablespoons of frosting directly onto your cake stand or serving plate—this helps hold the cake in place. Carefully run a butter knife around the edges of your cake pans to help release the cakes, then flip one layer out and place it flat-side up on the stand.
- Scoop about ½ heaping cup of frosting onto the first layer and spread it evenly toward the edges. Now for the fun part—add 3 tablespoons of strawberry jam (for 6-inch cakes) or 6 tablespoons (for 8-inch cakes) right on top of that frosting layer. Spread it gently, leaving about a ¼-inch border around the edge so it doesn’t spill out later.
- Add the second cake layer, flat-side up, and repeat with another ½ cup of frosting and more jam. If you’re working with three layers, top it off with the final cake layer, again flat-side up.
- Now it’s time for the crumb coat! Spread about ½ cup of frosting all over the top and sides of the cake using an offset spatula or bench scraper. Aim for a thin, even layer that seals in all the crumbs. It helps to spin the cake stand slowly while gently pressing the scraper along the sides for a smooth finish.
- Pop the cake into the fridge for 15 to 20 minutes to let the crumb coat set. Once it’s firm to the touch, you’re ready to go in with the final layer of frosting. Use the rest of the frosting to cover the top and sides, smoothing it out for that clean, elegant look. Don’t worry if a bit of cake peeks through—it adds to the charm!
- For a finishing touch, sprinkle on the reserved ground pistachios and decorate the top with fresh strawberries (or any berries you love). Add the fruit just before serving so it stays nice and fresh.
- You can enjoy your cake right away, or store it in the fridge—just make sure it’s well-covered to keep it fresh. It’ll stay delicious for up to 5 days.
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Lemon Pistachio Cake