Super soft Lemon Pistachio Cake made with fresh lemon zest, ground pistachios and extra-virgin olive oil, and then covered in a simple lemon cream cheese frosting. A delightful cake perfect for any occasion!
This Lemon Pistachio Cake is a great way enjoy citrus season and to celebrate Spring. It's bursting with fresh, zesty lemon flavor, earthy pistachios and fruity extra-virgin olive oil. The cake has an unbelievably tender crumb that soaks up the luscious lemon cream cheese frosting, which makes the most delicious bite.
If you love lemon desserts as much as I do, check out this Lemon Icebox Cake, Lemon Tart, or lemon blueberry crumb cake!
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♡ Why You Will Love This Lemon Pistachio Cake
- Made with Olive Oil. I love baking cakes with olive oil because they bake up lighter and stays moist for days, even when stored in the fridge.
- Super soft and tender. The crumb is light and delicate, thanks to the olive oil and buttermilk.
- Pistachios. Pistachios have nutty earthy notes that beautifully complements the bright lemon flavor and robust extra-virgin olive oil.
Ingredient Notes
Here are some notes about all the ingredients used in this Lemon Pistachio Cake. Quantities and full instructions are in the recipe card below!
- Pistachio Nuts - You can use roasted or raw pistachios. I didn't find a huge difference in flavor or texture between roasted or raw.
- All-Purpose Flour (Plain Flour)
- Baking Powder - Helps the cake rise and creates a moist crumb.
- Salt - Enhances all the flavors.
- Sugar - We are using white granulated sugar. The cake is not too sweet, so refrain from cutting the amount of sugar as it will result in a dry cake.
- Lemon Zest - We're using lots of fresh lemon zest to flavor the cake.
- Olive Oil - Makes the cake SO moist! You can use light olive oil or extra-virgin olive oil.
- Eggs - Adds structure and helps emulsify the batter.
- Buttermilk - Adds moisture and tenderizes the cake.
- Cream Cheese - Make sure you're using full-fat, a cream cheese brick.
- Unsalted Butter - Adds richness.
- Powdered Sugar - Also known as icing sugar and confectioners sugar.
- Lemon Zest - I like adding lemon zest for fresh lemon flavor. Feel free to add a bit of lemon extract as well.
- Salt - Just a pinch to balance the sweetness.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Lemon Pistachio Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Grind Pistachios - Finely pulse pistachios in a food processor fitted with an "S" blade.
Step 2. Combine Dry Ingredients - In a small bowl, whisk together all-purpose flour, baking powder and salt.
Step 3. Combine Sugar & Zest - In a large bowl, combine grated lemon zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.
Step 4. Combine Wet Ingredients - Then add the eggs and whisk until combined.
Step 5. Next, with the mixer on medium-low speed, slowly drizzle in extra-virgin olive oil and mix until combined.
Step 6. Alternate Dry and Wet Ingredients - Add half of the flour mixture and mix on the lowest speed until nearly combined.
Step 7. Then add all of the buttermilk and mix on low until just combined. Finally, add the rest of the dry ingredients and mix until just combined. Scrape down the bowl ensuring all the flour is incorporated. Do not over mix.
Step 8. Gently fold in the ground pistachios just until combined.
Step 9. Evenly distribute the cake batter into 2, greased 8-inch cake pans. Wrap the pans with damp cake strips if using.
💡 Tip
Use cake strips for flat even cake layers. If you'd like to learn more about how cake strips work, you can view this article.
Step 9. Bake - Bake at 350ºF (180ºC) for 25 to 28 minutes or until an inserted toothpick in the middle of the cake comes out clean. Allow to cool in the pans for 10 minutes before inverting on a wire rack to cool completely.
Step 10. Make Lemon Cream Cheese Frosting - Beat together cream cheese, butter and lemon zest until smooth. Then gradually whisk in powdered sugar until you reach your desired consistency.
Step 11. Frost Cake - If needed, use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. Place one cake layer on a cake stand or serving plate and apply an even layer of frosting.
Step 12. Apply Crumb Coat - Top with the other cake layer, upside down and spread a thin layer of frosting on the top and around the sides of the cake. Run a cake comb or bench scraper around the cake to smooth out the crumb coat. Chill uncovered in the refrigerator for 20 to 30 minutes for the crumb coat to set up.
Step 13. Decorate & Serve - Remove cake from the fridge and spread another layer of frosting all over the top and sides. Garnish with chopped pistachios and fresh flowers if you'd like. Serve and enjoy!
Substitutions
- Olive Oil - You can use light or extra-virgin olive oil. You can also use a neutral oil such as avocado, canola, grapeseed or vegetable.
- Buttermilk - If you do not have buttermilk, you can substitute by mixing ¾ cup of whole milk with 2 teaspoons of lemon juice or vinegar. Allow to curdle for 10 minutes before using. You can also just use whole milk if you're in a pinch.
- Lemon Zest - Feel free to use orange zest, grapefruit zest or lime zest.
Key Equipment
- Food Processor or Grinder
- Bowls
- Electric Mixer - You can use a stand mixer or hand mixer.
- 2, 8-inch (20cm) Round Cake Pans
- Whisk and Rubber Spatula
- Cake Strips (optional)
Storage
- Refrigerator - Store leftovers in an airtight container in the fridge and enjoy for up to 4 days. Allow to come to room temperature before serving.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Make sure to use room temperature ingredients. Using room temperature ingredients will help the batter emulsify better, ensuring a smooth batter. Leave your eggs and buttermilk on the counter for about an hour for best results.
Sift your dry ingredients. Sifting the dry ingredients before adding to your wet ingredients will ensure a smooth batter.
Do not overmix. As always, refrain from over mixing the batter as it will overwork the gluten in the dough. Thus, creating a tough cake.
FAQ
Absolutely! You can bake it in a 9x13 inch (23x33 cm) pan. Check for doneness after 30 minutes.
Yes, you can use a 1-to-1 cup gluten-free flour blend.
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📖 Recipe
Lemon Pistachio Cake
INGREDIENTS
Lemon Pistachio Cake
- 1 Cup (120g) Shelled Pistachios (raw or roasted)
- 2 Cups (240g) All-Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Fine Salt
- 1 ¼ Cups (250g) Granulated White Sugar
- 2 Tablespoons Finely Grated Lemon Zest, about 3 Lemons
- ¾ Cup (150g) Olive Oil (light or extra-virgin)
- 3 Whole Large Eggs room temp
- ¾ Cup (170g) Low-Fat Buttermilk room temp
Lemon Cream Cheese Frosting
- 8 Oz (227g) Brick Full-Fat Cream Cheese room temp
- ½ Cup (113g) Unsalted Butter room temp
- Zest of 1 to 2 Lemons
- 4 to 4 ½ Cups (454g to 567g) Powdered Sugar
- ¼ Teaspoon Fine Salt optional
Instructions
- Prep Cake Strips - If using cake strips, soak them in a large bowl of water and set aside.
- Preheat Oven & Prep Pan - Position a rack in the center of the oven and preheat it 350ºF (180ºC). Prep 2 round, 8-inch (20 cm) cake pans by greasing and lining the bottoms with parchment paper.
- Grind Pistachios - Finely pulse pistachios in a food processor fitted with an "S" blade. Do not over pulse, as it can turn into a paste.1 Cup (120g) Shelled Pistachios (raw or roasted)
- Combine Dry Ingredients - In a small bowl, whisk together all-purpose flour, baking powder and salt. 2 Cups (240g) All-Purpose Flour2 Teaspoons Baking Powder ½ Teaspoon Fine Salt
- Combine Sugar & Zest - In a large mixing bowl, combine white sugar and finely grated zest of 2 to 3 lemons. Use your fingers to rub the mixture together until it becomes fragrant and fully mixed.1 ¼ Cups (250g) Granulated White Sugar2 Tablespoons Finely Grated Lemon Zest, about 3 Lemons
- Combine Wet Ingredients - Add the eggs and using a hand mixer, whisk on medium speed for about 2 minutes. Next, with the mixer on medium-low speed, slowly drizzle in the olive oil and mix until combined. Scrape down the sides and bottom of the bowl as needed.3 Whole Large Eggs¾ Cup (150g) Olive Oil (light or extra-virgin)
- Alternate Wet & Dry Ingredients - Sift in half of the flour mixture and mix on the lowest speed until nearly combined. Then add all of the buttermilk and mix on low until it comes together. Finally, sift in the rest of the dry ingredients and mix until just combined. Scrape down the bowl ensuring all the flour is fully incorporated. Do not over mix.¾ Cup (170g) Low-Fat Buttermilk
- Gently fold in the ground pistachios just until combined.
- Evenly distribute the cake batter into your prepared cake pans. If you are using cake strips, wring out the water and fit them around the cake pans.
- Bake - Bake for 25 to 28 minutes or until an inserted toothpick in the middle of the cake comes out clean. Allow to cool in the pans for 10 minutes before inverting on a wire rack to cool completely.
- Make Lemon Cream Cheese Frosting - Beat together cream cheese, butter, and lemon zest just until smooth. Then mix in a pinch of salt if using. Starting on low speed and then increasing to medium speed as you go, gradually whisk in powdered sugar, until you reach your desired consistency. Do not overmix. If you'd like a thicker frosting, add more powdered sugar. If the frosting is soft, press a piece of cling wrap directly on top of the frosting and chill for 15 to 20 minutes before using.8 Oz (227g) Brick Full-Fat Cream Cheese½ Cup (113g) Unsalted ButterZest of 1 to 2 Lemons¼ Teaspoon Fine Salt4 to 4 ½ Cups (454g to 567g) Powdered Sugar
- Frost Cake - Once cake layers are cooled and if needed, use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. Place one cake layer on a cake stand or serving plate and apply an even layer of frosting.
- Apply Crumb Coat - Top with the other cake layer, upside down and spread a thin layer of frosting on the top and around the sides of the cake. Run a cake comb or bench scraper around the sides and top of the cake to smooth out the crumb coat. Chill uncovered in the refrigerator for 20 to 30 minutes for the crumb coat to set up. You can also cover and place your frosting in the fridge while your crumb coat chills.
- Decorate & Serve - Remove cake from the fridge and spread another layer of frosting all over the top and sides. Garnish with chopped pistachios and fresh flowers if you'd like. Serve and enjoy!
Notes
Maria says
I tried this recipe in the form of mini bundt cakes and it came out so good. Added white chocolate topping.
Lisa says
The white chocolate topping sounds amazing! Thank you for trying the recipe! 😊
Philippa says
The cake itself is really delicious but I had a problem with the frosting, I couldn't get it to thicken to the right consistency, tried more icing sugar, put it on the fridge & then more butter but was still more runny than it should be. I did manage to frost & decorate the cake & it was a definite hit so I would like to make it again & would appreciate some tips on the frosting please!
Lisa Flinn says
Hi Philippa, I'm so happy the cake was a hit, despite the frosting being runny! Although cream cheese frosting can be soft, it should not be runny. Here are some tips for next time. Make sure to use room temperature (should not be warm) full-fat butter and full-fat cream cheese block/brick. If living in the UK, tubs may only be available, which may be too soft. I'm still figuring out a good substitution for our UK readers. Ovemixing can also make the frosting runny. Whip butter and cream cheese on medium speed just until smooth. Then, when mixing in the icing sugar, gradually mix on low to medium speed until just combined and smooth. You can also omit the salt completely to see if that helps. Happy Baking!
Michelle P says
Delicious. Great flavor and texture. I had some leftover lemon curd and applied a layer in the center for extra tang. Big hit with the family. I highly recommend it.
Lisa Flinn says
Yum! I'll have to add lemon curd the next time I make this cake! Thank you for giving it a try! 🍋
Candice Moore says
I made this cake for a baby shower and everyone loved it! It was moist and had fantastic flavor. I highly recommend this for anyone looking for a unique cake!
Lisa Flinn says
I'm so happy everyone loved it! It's one of my favorite cakes! Thank you for trying this recipe! ❤️
Teena says
Another amazing recipe! The only thing I would do differently is maybe add more zest and a splash of lemon extract just to bring out the lemon flavor a bit more. Otherwise this cake was moist, full of pistachio flavor with that delicious cream cheese frosting. Definitely recommend!
Lisa Flinn says
Yay, I'm so happy you loved the cake! Thank you for your review! 😊
Bridgette S. says
Excellent cake. The crumb was perfect...soft & light an lovely with the lemon frosting. Easy to follow recipe too.
Lisa Flinn says
Thank you, Bridgette! I'm so happy you enjoyed the cake! Happy Baking 😊