Zesty Lemon Pistachio Cake with Lovely Frosting Recipe

Crafting a delightful lemon pistachio cake can turn an ordinary afternoon into a celebration of zesty flavors.

Nutty pistachios add incredible depth to this classic dessert, creating a memorable treat.

Sweet and tangy notes dance across your palate with each delicate slice.

Subtle green hues from crushed pistachios peek through the creamy lemon frosting, promising a visual and gustatory delight.

Soft crumb and bright citrus undertones make this cake a perfect companion for afternoon tea or a special gathering.

Every bite tells a story of carefully balanced ingredients and thoughtful preparation.

Come savor this irresistible dessert that brings sunshine to your table.

Pairing Ideas For Lemon Pistachio Cake With Lovely Lemon Frosting

• Elevate Citrus Sweetness: Pair this zesty lemon pistachio cake with a crisp moscato wine, which complements the cake's bright, tangy flavors and light sweetness.
• Refresh with Herbal Notes: Serve alongside a lavender-infused iced tea that echoes the cake's delicate floral undertones and provides a cooling counterpoint to the rich dessert.
• Enhance Nutty Undertones: Accompany the cake with a creamy vanilla bean gelato that balances the pistachio's earthy notes and adds a smooth, luxurious texture to each bite.
• Amplify Berry Brightness: Enjoy with a chilled limoncello spritzer that highlights the cake's lemon essence and mirrors the fresh berry garnish, creating a harmonious flavor experience.

Storage Instructions For Lemon Pistachio Cake With Lovely Lemon Frosting

• Store cake in an airtight container for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and preserve moisture.
• Slice cake before freezing, wrap each piece individually in plastic wrap, then place in freezer bag. Frozen cake stays fresh for 2-3 months.
• Remove cake from freezer and let sit at room temperature for 1-2 hours. Alternatively, thaw overnight in refrigerator for best texture restoration.
• Warm individual slices in microwave for 15-20 seconds on low power to maintain softness. Avoid overheating to prevent drying out cake's delicate texture.

FAQs For Lemon Pistachio Cake With Lovely Lemon Frosting

• Can I use regular flour instead of almond and oat flour?

Yes, you can substitute with all-purpose flour, but the texture and taste will be slightly different. Use 1:1 measurement and expect a denser cake.

• Is this cake gluten-free?

The recipe is nearly gluten-free using almond and oat flour. To ensure complete gluten-free status, use certified gluten-free oat flour and check all ingredient labels.

• How do I know the pistachios are finely ground?

Pulse in the food processor until they resemble a coarse meal, similar to breadcrumbs. Be careful not to over-process, which can turn them into a paste.

Lemon Pistachio Cake With Lovely Lemon Frosting That Shines

• Embrace Nutty Complexity: Ground pistachios add a delightful texture and rich, earthy flavor that elevates this cake from ordinary to extraordinary, creating a unique taste experience.
• Celebrate Zesty Brightness: Fresh lemon zest and juice infuse the cake with vibrant, tangy notes that cut through the richness, making each bite refreshing and balanced.
• Create Stunning Presentation: The combination of creamy lemon frosting, scattered fresh berries, and a rustic layer of jam transforms this cake into a showstopping dessert perfect for special gatherings or weekend treats.
• Master Simple Baking Techniques: With straightforward steps and minimal ingredients, even novice bakers can confidently create a sophisticated dessert that looks and tastes professionally made.

Ingredients For Lemon Pistachio Cake With Lovely Lemon Frosting

• Almond Flour, Oat Flour: Provide a gluten-free and nutty foundation for the cake.
• Pistachios: Adds rich, nutty flavor and texture to the cake.
• Baking Powder, Baking Soda, Salt: Essential leavening and seasoning agents for cake structure.

• Eggs: Bind the cake ingredients and provide structure.
• Greek Yogurt: Creates moisture and tender crumb.
• Lemon Zest, Lemon Juice: Brighten the cake with fresh citrus flavor.
• Almond Extract: Enhances the nutty undertones of the cake.
• Sugar: Sweetens and helps with cake caramelization.

• Lovely Lemon Frosting: Creamy citrus topping for the cake.
• Strawberry Jam, Blueberry Jam: Optional fruity filling between cake layers.
• Fresh Berries: Decorative and flavorful cake topping.

How To Bake Lemon Pistachio Cake With Lovely Lemon Frosting

Step 1: Prepare Baking Station

Get your oven warmed up to 350°F. Grab two 8-inch cake pans and coat them with cooking spray or butter. Line the bottom with parchment paper for easy cake removal.

Step 2: Crush Nutty Goodness

Toss pistachios into a food processor and pulse until they transform into fine, sandy crumbs. Set these green gems aside for later.

Step 3: Mix Dry Ingredients

• Almond flour
• Oat flour
• Baking powder
• Baking soda
• Salt

Sprinkle in the ground pistachios and gently mix everything together.

Step 4: Create Wet Mixture

• Lemon zest
• Sugar
• Eggs
• Greek yogurt
• Lemon juice
• Almond extract

Blend until the mixture looks smooth and inviting.

Step 5: Combine Ingredients

Pour the wet ingredients into the dry mixture. Stir just until everything is incorporated – don’t overmix!

Step 6: Fill Cake Pans

Divide the batter evenly between the prepared pans. Use a spatula to smooth the tops, ensuring an even bake.

Step 7: Bake to Perfection

Slide the pans into the preheated oven. Bake for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean. Let cakes rest in pans for 10 minutes, then transfer to a cooling rack.

Step 8: Layer with Flavor

Once completely cooled, spread a generous layer of lemon frosting on the first cake layer. Add a spoonful of strawberry or blueberry jam for an extra flavor punch. Gently place the second cake layer on top.

Step 9: Final Frosting Flourish

Cover the entire cake with remaining lemon frosting. Decorate the top with a sprinkle of fresh berries for a gorgeous finishing touch.

Pro Tips For Lemon Pistachio Cake With Lovely Lemon Frosting

• Grind pistachios finely in a food processor to ensure even texture and distribution throughout the cake batter.
• Swap Greek yogurt with dairy-free alternatives like coconut yogurt for a vegan-friendly version of this delightful cake.
• Avoid overmixing the batter to prevent a tough, dense cake; stir just until ingredients are combined for a light, tender crumb.
• Add extra lemon zest or a splash of lemon extract to intensify the citrusy flavor if you're a big fan of bright, zesty notes.
• Let the cake cool completely before frosting to prevent the lemon frosting from melting and ensure a smooth, professional-looking finish.

Fun Twists For Lemon Pistachio Cake With Lovely Lemon Frosting

• Olive Oil Citrus Cake: Replace butter with extra virgin olive oil for a Mediterranean-inspired version with a lighter, more delicate crumb.
• Lavender Lemon Cake: Incorporate dried culinary lavender into the batter for a fragrant, floral undertone that complements the lemon's brightness.
• Gluten-Free Almond Pistachio Cake: Substitute oat flour with more almond flour and add a touch of xanthan gum to maintain the cake's structure.
• Raspberry Lemon Cake: Swap strawberry or blueberry jam with raspberry preserves and garnish with fresh raspberries for a vibrant, tangy twist.

Lemon Pistachio Cake with Lovely Lemon Frosting Recipe

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4.7 from 8 reviews

• Total Time: 45-55 minutes
• Yield: 8 1x

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Description

Zesty lemon pistachio cake merges Mediterranean flavors into a delightful dessert sensation. Creamy frosting and nutty undertones create a perfectly balanced sweet experience you’ll savor with each delectable bite.

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Ingredients

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Cake Flour Ingredients:

• 1 cup (135 grams) roasted shelled pistachios
• 1.5 cups (169 grams) fine blanched almond flour
• 1 cup (95 grams) oat flour (gluten-free if desired)

Leavening Agents:

• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon kosher salt

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Instructions

1. Prepare the oven to 350F (175C) and ready two 8-inch round cake pans by greasing and lining with parchment paper.
2. Crush pistachios into fine particles using a food processor, then set aside.
3. Combine almond flour, oat flour, baking powder, baking soda, salt, and ground pistachios in a mixing bowl, ensuring thorough integration.
4. Whisk together lemon zest, sugar, eggs, Greek yogurt, lemon juice, and almond extract until achieving a smooth, uniform mixture.
5. Gently fold wet ingredients into dry ingredients, mixing until just incorporated to maintain cake’s delicate texture.
6. Distribute batter evenly between prepared pans, carefully smoothing the surface to ensure uniform baking.
7. Bake for 25-30 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
8. Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
9. Once cooled, apply a generous layer of Lovely Lemon Frosting to the first cake layer.
10. Enhance the first layer by spreading a spoonful of strawberry or blueberry jam.
11. Carefully position the second cake layer on top of the jam-covered layer.
12. Completely cover the cake with remaining Lovely Lemon Frosting, creating a smooth, even finish.
13. Garnish the top with fresh berries for a vibrant and appealing presentation.

Notes

• Swap ground pistachios with almond meal or another nut flour for variety and accommodating nut allergies.
• Use dairy-free Greek yogurt or coconut yogurt to make the cake suitable for vegan and lactose-intolerant diets.
• Toast pistachios briefly before grinding to enhance their nutty flavor and add depth to the cake’s overall taste profile.
• Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie, diabetic-friendly version of the cake.

• Prep Time: 20-25 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 258 kcal
• Sugar: 1 g
• Sodium: 112 mg
• Fat: 20 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 0 mg