Description
If you’re looking for a dessert that’s light, zesty, and full of flavor, this lemon pistachio cake is the perfect choice. Made with freshly squeezed lemon juice, lemon zest, and crunchy pistachios.
This cake is moist, nutty, and has just the right balance of sweetness and tanginess. It’s an easy cake recipe that works beautifully for birthdays, tea time, or simply when you’re craving something fresh and delicious.
Ingredients
- 2 lemons, zest and juice (about 1/3 cup lemon juice)
- 1 cup sugar
- 1 1/2 flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup olive oil
- 1/2 cup of yogurt
- 1/2 cup of roughly chopped pistachios (and more for decorating)
- 1 cup of heavy cream whipped.
Instructions
- Zest the lemon and squeeze out the juice. Set both aside.
- In a small bowl, rub the lemon zest into the sugar with your fingertips until the sugar is fragrant and lightly tinted with the zest’s oils.
- In another bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the eggs and vanilla until combined.
- Add in the sugar–zest mixture over the beaten eggs and continue mixing until well combined.
- Slowly drizzle in the olive oil, then add the yogurt and mix until smooth.
- Gently fold the dry ingredients into the wet mixture, add lemon juice, and mix well until combined.
- Give pistachio a rough chop then add them over the cake batter, gently mix until fully combined.
- Pour the cake batter into a greased baking pan or lining with parchment paper.
- Bake at 350°F (175°C) for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool completely. Spread with whipped cream, then decorate with extra chopped pistachios and curls of lemon peel.
-
For home made whipping cream: Whisk 1 cup of heavy cream (or beat with a hand/stand mixer) on medium-high speed until the cream starts to thicken.
Notes
- Use fresh lemons – Bottled lemon juice won’t give the same bright, citrusy flavor. Always zest before juicing for maximum flavor.
- Room temperature ingredients – eggs, and yogurt blend more easily when they’re not cold, giving you a smoother batter.
- Don’t overmix – Mix just until the ingredients are combined to keep the cake tender and fluffy.
- Check for doneness early – Every oven is different. Start checking 5 minutes before the suggested bake time. A toothpick should come out clean or with just a few crumbs.
- Glaze while warm – If using a lemon glaze, pour it on while the cake is still slightly warm so it soaks in beautifully.