Dessert

Lemon Pistachio Cake with Cream Cheese Frosting

If you’re looking for a dessert that strikes the perfect balance between nutty richness and citrusy brightness, this Lemon Pistachio Cake is exactly what you need. With a tender pistachio sponge made with olive oil and topped with a dreamy lemon cream cheese frosting, it’s a show-stopping single-layer cake that’s surprisingly easy to make. Perfect for celebrations, casual get-togethers, or even as an afternoon indulgence, this cake delivers on flavor and texture like no other. Each bite combines the subtle earthiness of pistachios with the zingy freshness of lemon, leaving you wanting more.

Why You’ll Love This Cake

Unique Flavor Combination: The earthy, buttery flavor of pistachios pairs perfectly with the bright zestiness of lemon, creating a harmonious balance that feels luxurious yet approachable.
Light and Moist Texture: The use of olive oil ensures the cake remains soft and fluffy, while pistachio flour adds a tender crumb and a slightly nutty aroma.
Simple Yet Sophisticated: With its single-layer design, this cake is easy to prepare, but the combination of flavors and its elegant appearance make it suitable for any occasion.
Versatile Appeal: Whether it’s a brunch centerpiece, a birthday surprise, or a treat to share with friends over tea, this cake fits the bill perfectly.

Ingredients You’ll Need

For the Cake:

Pistachios (1 cup, shelled): Finely ground into flour or use pre-made pistachio flour for convenience.
All-Purpose Flour (1 cup): Provides structure and stability to the cake.
Baking Powder (1 tsp): Ensures a light, fluffy texture by helping the cake rise evenly.
Salt (1/4 tsp): Balances the sweetness and enhances the overall flavor profile.
Sugar (3/4 cup): Adds sweetness and moisture, creating a tender crumb.
Eggs (2 large): Contribute structure and richness to the batter.
Olive Oil (1/2 cup): Keeps the cake moist and imparts a subtle fruity flavor.
Milk (1/3 cup): Adds moisture and helps create a silky, smooth batter.
Lemon Zest (1 tbsp): Infuses the batter with a bright, citrusy aroma.
Vanilla Extract (1 tsp): Enhances the cake’s flavors and adds warmth.

For the Lemon Cream Cheese Frosting:

Cream Cheese (1/2 cup, softened): Forms the creamy base of the frosting.
Unsalted Butter (1/4 cup, softened): Adds richness and helps stabilize the frosting.
Powdered Sugar (1 cup): Sweetens and thickens the frosting for a luscious texture.
Lemon Juice (2 tbsp): Provides tanginess that complements the sweet frosting and nutty cake.
Lemon Zest (1 tsp): Enhances the citrus flavor and adds a vibrant touch.
Chopped Pistachios (2 tbsp): For garnish, adding both texture and visual appeal.

Step-by-Step Instructions

Prepare the Pistachios

If you’re using whole pistachios, pulse them in a food processor until finely ground. Be careful not to over-process, as this can result in a paste. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Place a sheet of parchment paper at the bottom to make removing it hassle-free.

Mix the Dry Ingredients

Whisk in a bowl the ground pistachios, all-purpose flour, baking powder, and salt. Mixing these ingredients thoroughly ensures an even distribution, giving the cake a uniform texture.

Combine the Wet Ingredients

In a large mixing bowl, whisk together the sugar and eggs until the mixture becomes pale and slightly thickened. Drizzle in the olive oil while whisking continuously. Follow this with the milk, lemon zest, and vanilla extract, mixing until smooth and well-combined.

Combine Wet and Dry Ingredients

Fold the dry ingredients into the wet mixture, using a spatula to mix gently. Do not overmix, as this can lead to a denser texture. The batter need to be smooth.

Bake the Cake

Spoon the batter into the prepared cake pan, spreading it evenly with a spatula. Bake for about 30 minutes, or until a toothpick inserted in the middle emerges clean.

Make the Frosting

In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Start adding the powdered sugar, mixing until the frosting is light and fluffy. Stir in the lemon juice and zest until fully incorporated, adjusting the tanginess to your taste.

Frost and Garnish

After the cake has fully cooled, evenly spread the frosting across the top. Sprinkle with chopped pistachios and an extra pinch of lemon zest for a decorative and flavorful finish.

Tips for Success

Use Fresh Lemon: Freshly squeezed lemon juice and zest make a significant difference in the flavor. Opt for fresh lemon juice instead of bottled, as it offers a brighter and more vibrant flavor.

Room Temperature Ingredients: Ensuring your eggs, cream cheese, and butter are at room temperature allows for smoother batter and frosting.
Don’t Overbake: Check the cake a few minutes before the recommended baking time to avoid over-drying. The cake should spring back when lightly pressed.
Make Ahead: You can bake the cake a day in advance. Store it unfrosted at room temperature, then frost and garnish just before serving.
Garnish Creatively: For a more elaborate presentation, decorate with whole pistachios, edible flowers, or candied lemon slices.

Serving Suggestions

Pair with Beverages: Enjoy this cake with a cup of Earl Grey tea, a latte, or even a chilled glass of lemonade for a refreshing pairing.
Perfect for Brunch: Serve as part of a brunch spread with fresh fruit, yogurt, and pastries.
Elevate with Extras: Add a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.
Ideal for Gifting: This cake’s unique flavor and elegant presentation make it a thoughtful homemade gift for birthdays or holidays.

FAQs

1. Can I Use Another Nut Instead of Pistachios?

Absolutely! If pistachios aren’t available or aren’t your preference, you can easily substitute them with other nuts like almonds or hazelnuts. Almonds, in particular, bring a subtle sweetness and pair beautifully with lemon, creating a lighter, more delicate flavor profile. Hazelnuts, on the other hand, offer a richer, more robust nutty taste that adds depth to the cake. Make sure to finely grind the nuts into flour or purchase pre-ground nut flour to achieve the right texture for your cake. Just remember, each nut will slightly alter the overall flavor, so choose based on your taste preferences.

2. Can I Make This Cake Gluten-Free?

Yes, you can! To make this cake gluten-free, substitute the all-purpose flour with a high-quality gluten-free baking blend that contains xanthan gum or a similar binding agent. Make sure that your pistachio flour is certified gluten-free to avoid any cross-contamination. You might also consider adding an extra egg or a teaspoon of xanthan gum to ensure the batter binds properly. Gluten-free cakes can sometimes be a bit denser, but with the right adjustments, this cake will turn out just as moist and flavorful as the original.

3. How Should I Store the Cake?

To keep your cake fresh and flavorful, store it in an airtight container. If the cake is frosted, refrigeration is the best option to preserve the cream cheese frosting. Place the cake in the refrigerator, where it will stay fresh for up to three days. Before serving, bring the cake to room temperature to allow the flavors to fully develop and for the texture to soften. If you’re storing the cake without frosting, it can also be kept at room temperature in an airtight container for up to two days.

4. Can I Use Butter Instead of Olive Oil?

Yes, you can substitute olive oil with melted unsalted butter. However, it’s worth noting that olive oil provides a unique fruity and slightly peppery note that complements the pistachio and lemon flavors beautifully. If you choose butter, it will add a rich, creamy undertone to the cake but will slightly change the flavor profile. To use butter, melt it completely and let it cool slightly before incorporating it into the batter. Whether you use olive oil or butter, both options will yield a moist and delicious cake, so feel free to experiment based on your personal taste preference.

5. Can I Make This Cake Vegan?

Yes, this cake can be made vegan with a few adjustments. Replace the eggs with flax eggs by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg, letting the mixture sit until it thickens. Swap the cream cheese and butter in the frosting with dairy-free alternatives, such as vegan cream cheese and plant-based butter. For the milk, almond, oat, or soy milk work perfectly as substitutes. Keep in mind that vegan cakes may be slightly denser, so ensure your batter is well-mixed to create a light and fluffy texture. With these modifications, you’ll have a plant-based version that’s just as indulgent and delicious.

6. Can I Double the Recipe?

Certainly! Doubling the recipe is a great option if you’re serving a larger crowd or want to create a more impressive presentation. For a sheet cake, use a 9×13-inch pan, and bake the batter for a slightly longer time, checking for doneness with a toothpick inserted into the center. Alternatively, you can divide the batter into two round cake pans to create a stunning two-layer cake. This allows you to add an extra layer of frosting between the cakes for added flavor and a professional finish. Just be mindful of your oven’s capacity and baking times, as larger cakes may take longer to cook evenly.

A Cake Worth Savoring

This Lemon Pistachio Cake is the perfect marriage of bright citrus and nutty richness, offering a unique and indulgent flavor profile. Its soft, fluffy texture and luscious lemon cream cheese frosting make it an unforgettable treat for any occasion. Whether for a special celebration, a gift for loved ones, or simply to enjoy with your favorite beverage, this cake will have everyone coming back for seconds. Bake it today and experience the magic for yourself. Happy baking!

Emily