This Lemon Pistachio cake is moist, zesty and is topped with vibrant pistachios and a delicious lemon glaze. The cake is loaded with ground almonds and pistachio’s giving the cake its beautiful colour and texture.
As some of you will already know, I love citrus based cakes and I LOVE a pistachio cake so combining the 2 made perfect sense. I baked it in a 20cm square tin but you can of course make it in a round tin. I was just bored of round cakes on that particular day.
Ground Pistachios
When you grind Pistachios, it is really easy to take it too far. Trust me, I have done it more then once. Here are some tips that will help:
- Make sure the pistachios are dry and the food processor/blender is completely dry too, this will help create a fine crumb.
- Pistachios only need a few seconds to turn into a crumb. The temptation is to keep going until they crumb is super fine but what actually happens is that the pistachios release their oils and you end up with more of a paste and if you get distracted (like someone may have one) you end up with pistachio butter.
Can this cake be made ahead of time?
Yes the cake can be made 3 days ahead. Store airtight at room temperature.
Is it freezer friendly?
Yes! It can be frozen minus the toppings.
Let the Lemon Pistachio Cake cool completely. Then wrap tightly in cling film twice. Then wrap in foil twice. Place the wrapped cake in a large freezer bag and remove as much air as possible. It freezes well up to 1 month. You can also place the cling film wrapped cake in an air tight container so you aren't wrapping so many times.
To thaw, unwrap the cake and keep at room temperature for 3-4 hours. Then transfer to an airtight container. You can reheat in the oven at a very low heat for 5 minutes. Eat within 2 days.
To freeze single slices, tightly wrap each slice in cling film twice. Then place in freezer bags and squeeze out all the air.
Slices freeze well up to 1 month. To thaw, unwrap single slices and place uncovered on the kitchen counter for 1-2 hours.
How to Make Lemon Pistachio Cake – Step By Step
Preheat the oven to GM5/170 C.
Cream together the butter and sugar.
Add eggs one by one. Don't worry if the mixture looks curdled at this stage. It will come together.
Add the flour, baking powder, pistachio, almonds and lemon zest. Fold in.
Simmer sugar and water in a pan. Add pistachios and remove from heat.
* If you make this recipe, don't forget to tag us on Instagram.
Lemon Pistachio cake
Ingredients
Cake
- 180 g Unsalted Butter At room temperature
- 150 g Caster Sugar
- 3 Eggs
- 50 g Plain Flour Seived
- 90 g Ground Almonds
- 75 g Pistachios Pulsed in a food processor to form a crumb
- ¾ teaspoon Baking Powder
- 2 Lemons Zest
Syrup
- 55 g Caster Sugar
- 2 Lemons Juice
- 50 g Pistachos Sliced or ground
Instructions
- Preheat the oven to 170°c/Gm 3.
- Grease and line a 20cm round or square cake tin.
- Add the butter and sugar to a stand mixer or use an electric hand whisk (or a wooden spoon and bowl) and beat on medium speed for 5 minutes. You will likely have to scrape down the sides once or twice in between.
- Add the eggs, one at a time, beating in between. If the mixture looks curdled at this stage, it is ok. It will come together!
- Add the flour, ground almonds, ground pistachios, baking powder and lemon zest to the bowl. Whisk till combined. Don't over mix!
- Add the batterto the tin and bake for 40-50 minutes until it springs back when lightly pressed and a skewer inserted in the centre comes out clean.
- Leave to cool for 10 minutes.
- Add the sugar and lemon juice to a small pan over low heat and stir until the sugar dissolves. Stir in the pistachios, increase the heat to medium and bring the mixture to a boil. Remove from the heat.
- Transfer the cake out onto a wire rack, peel away the paper and add to a plate.
- Drizzle over the syrup and leave to cool before serving.
Notes
- Make sure the pistachios are dry and the food processor/blender is completely dry too, this will help create a fine crumb.
- Pistachios only need a few seconds to turn into a crumb. The temptation is to keep going until they crumb is super fine but what actually happens is that the pistachios release their oils and you end up with more of a paste and if you get distracted (like someone may have one) you end up with pistachio butter.
Michiel's Kitchen says
This looks totally delicious!
Thank you for sharing!
Safira says
Thank you so much!
Neha says
The cake looks so good! I am loving the bright green pistachios on top.
Safira says
Thank you. Do give it a try. You will love it. x
Erika says
I'm always looking for new ways to use pistachios and this cake is perfect. Lemon is one of my all time favorite flavors!
Safira says
Mine too! I love lemon cakes. 🙂
Rebecca says
WOW look at these bright green pistachios! YUM! I love this flavor combo, it's so good!
Safira says
Glad you like it Rebecca. 🙂
Jessica Formicola says
I made this cake for dessert last night and my whole family loved it! Thanks so much for sharing the recipe!
Safira says
Aww I am so glad! Thank you for sharing your feedback. 🙂
Gloria Duggan says
I love pistachios...and everything lemon. This sounds divine. What a great take along dessert to bbq parties.
Safira says
Great idea! Great for get togethers and BBQs for sure.