This soft and fluffy Lemon Pistachio Cake is a simple single layer cake with a tender pistachio sponge made with olive oil and topped with a dreamy lemon cream cheese frosting. This cake is full of flavor and I like to make it all year round since it is light and fresh for Spring and Summer, and then also festive with pistachios during the holidays and makes use of lemons when they are in season in late winter. I think you will love this recipe and if you enjoy making fruity sheet cakes, check out my Strawberry Lemon Cake and Lemon Raspberry Sheet Cake too!
WHY YOU WILL LOVE THIS RECIPE:
- Soft and moist pistachio cake - this recipe makes a tender cake with a bouncy, moist crumb texture.
- Easy to make - I love single layer sheet cakes because they are fuss-free and it means less dishes!
- Fragrant lemon cake - lemon zest adds a lot of flavor to this cake and pairs really well with pistachio.
- Olive oil cake - I use olive oil which is SO good here since it pairs with pistachios and lemon so well. You can use any oil though.
- Cream cheese frosting - this is one of my favorite ways to make frosting. There is NO butter! It's just a combination of cream cheese and whipping cream and it's like a more flavorful, thicker whipped cream. It is luscious!
INGREDIENTS FOR LEMON PISTACHIO CAKE
Here are some on the key ingredients for this recipe. For a full list of ingredients, check out the recipe card at the bottom of the post.
- All purpose flour - unbleached all-purpose flour works great for fluffy spongy cake. You could use cake flour, but if you use bleached flour (a lot of cake flour is bleached) then it tends to absorb more water and might give the cake a drier texture.
- Oil - liquid oil will keep this cake soft and helps with movement of leavening gases through the batter for a nice even rise to create a flat cake. I use olive oil because it tastes so delicious with pistachios and lemon, however you can use any neutral-tasting cooking oil. I recommend sunflower for the cleanest taste.
- Pistachios - the lovely green color of this cake is naturally coming from the pistachios and a bit of matcha powder. For the most flavor, I like to roast the pistachios before grinding them.
- Granulated sugar - simple granulated sugar keeps this cake moist and doesn't interfere with the strawberry and lemon flavor.
- Egg - one large egg will add nice structure but won't get in the way of the pistachio flavor.
- Pure vanilla extract - vanilla will elevate and complement the lemon and strawberry taste. I like this Madagascar Bourbon Vanilla extract.
- Almond extract - this is optional, but almond will enhance the taste of the pistachios.
- Yogurt - use full fat plain yogurt to add tanginess to this recipe and complement the fruity notes.
- Matcha powder - this is optional, if you have it or want to try it, but it will really enhance the green color and it also adds a nice earthy taste that complements the pistachios.
- Lemon zest - the zest from one lemon is enough to give this cake a nice citrus note. If you like more lemon, just use more! You can use up to a tablespoon of lemon zest.
- Milk - any type of milk will do. I prefer whole milk for baking.
STEP BY STEP INSTRUCTIONS
- STEP 1). Infuse the sugar. Add sugar to a large bowl with the lemon zest and rub it together with your fingers or using the back of a large spoon until the sugar is fragrant and takes on a hint of yellow. This helps to release more essential oils from the zest.
- STEP 2). Combine dry ingredients. Sift flour, baking powder, baking soda and salt into the bowl with the lemony sugar and whisk it to blend evenly. Add the ground pistachios.
- STEP 3). Combine wet ingredients. Whisk together eggs, melted butter, oil, yogurt, vanilla and milk in a medium bowl.
- STEP 4). Add wet ingredients to dry ingredients. Make a well in the center of the dry ingredients and add the liquid mixture. Whisk gently to combine the ingredients until mostly combined.
- STEP 5). Bake. Spread batter evenly into prepared pan and bake until evenly golden and a skewer inserted into the center comes out with clean. It should spring back when you press it gently. Transfer pan to a wire rack and let cake cool in the pan for 10 minutes before transferring to the rack to finish cooling.
- STEP 6). Make the frosting. Beat soft cream cheese until smooth. Add 2 tablespoons of cream and beat until very smooth and there are no lumps. Then gradually add remaining cream and beat until it forms soft peaks. Gradually beat in sugar until it is thickened to a spreadable consistency, then mix in lemon juice and almond extract. Spread frosting over cooled cake and then top with crushed pistachios before serving.
EXPERT BAKING TIPS FOR LEMON PISTACHIO CAKE
- Infuse the sugar with lemon flavor. To get the most out of your lemons, rub the sugar with the lemon zest first before mixing with the liquid ingredients. The friction will release the essential oils in the yellow zest and they will coat sugar crystals to carry all of that wonderful flavor through the batter!
- Use room temperature ingredients. Since this is a simple dump and mix (almost one bowl) method, there is minimal mixing steps involved so it is important to have all ingredients at the same temperature (not cold!) in order to help them blend evenly together.
- Roast the pistachios. If you only have raw pistachios, definitely roast them to bring out the flavor. Just place them in a dry frying pan over medium heat until they begin to darken and become fragrant.
- Sift the dry ingredients. This is optional, but it will minimize the amount of mixing needed to combine the ingredients evenly so that you do not over-mix the batter.
- Do not over-mix the batter. Once the flour is combined then the batter is ready for baking. You can use a whisk and mix by hand if you are concerned about over-mixing.
RECIPE FAQ
I highly recommend using oil for this recipe because the oil will give it a softer texture in the presence of all the nuts which have a tendency to firm up the crumb.
Yes, you can use any type of cooking oil, such as canola oil, olive oil or sunflower oil. You can also use coconut oil, but it has a much higher melting fat profile so it will make the crumb more crumbly and less soft.
If your cake turns out dense, then it could be a couple of things: you over-mixed the batter, or your raising agents are not active. Make sure to use fresh baking powder and baking soda. Also, be very gentle with mixing and stop once the flour is just incorporated.
Too much flour and not enough sugar is the main reason why cake can turn out dry and dense. It is important to have the right proportions of liquid to dry ingredients in a one bowl cake recipe.
I really recommend using plain yogurt for this recipe (2-5% fat) because it gives the perfect amount of fat and acidity, however you can make this cake with Greek yogurt or sour cream. The texture will just be slightly firmer from the higher protein content.
Yes, you can make this in am 8 or 9-inch round pan. If you use an 8-inch pan, you will need to add at least 5 minutes to the baking time.
If you love cake and fruit, check out these recipes!
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Ingredients
Pistachio Cake Batter:
- 1 cup 142g all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon matcha powder (optional)
- ¾ cup 150g granulated sugar
- ⅓ cup 40g finely ground roasted, unsalted pistachios
- ¼ cup 60ml olive oil or sunflower oil
- 1 large egg at room temperature
- ½ cup 120ml full fat yogurt
- 2 teaspoon lemon zest
- ¼ cup 60ml milk at room temperature
- ½ teaspoon 5ml pure vanilla extract
Cream Cheese Frosting:
- ½ cup 125g very soft cream cheese
- ⅔ cup 160ml whipping cream
- 4 tablespoon 50g granulated sugar
- 1 teaspoon 5ml lemon juice
- 1 teaspoon 5ml pure vanilla extract or almond extract
Instructions
- Preheat the oven to 350°F and line an 8x8-inch square baking pan with parchment paper.
- Make the cake batter. Sift flour, baking powder, baking soda, matcha powder (if you have it) and salt into a large bowl. Add sugar and ground pistachios and whisk until evenly blended.
- Combine oil, egg, yogurt, lemon zest, milk and vanilla in a medium bowl and whisk until completely smooth.
- Pour the wet ingredients into the bowl with dry ingredients and gently fold it all together being sure to get down to the bottom and bring up any dry pockets. Stop right when the batter is fully combined and be careful not to over mix.
- Spread batter evenly into the prepared pan and bake for 20-25 minutes until a skewer inserted into the center comes out clean. Let cool for 20 minutes in the pan and then transfer cake to a cooling rack.
- Make the frosting. Beat soft cream cheese until smooth. Add 2 tablespoons of cream and beat until very smooth and there are no lumps. Then gradually add remaining cream and beat until it forms soft peaks. Gradually beat in sugar until it is thickened to a spreadable consistency, then mix in lemon juice and almond extract. Spread frosting over cooled cake and then top with crushed pistachios before serving.
Maritza
Hi, wondering if anyone has tried it in a Bundt pan. Is double the recipe enough?
Thanks
Abbey
I made this cake in a 9in round pan and substituted pistachios for almonds. It was so light and lovely. Thank you!
christina.marsigliese
Hi Abbey, so glad you enjoyed it with your modifications. Thanks!
Victoria
This cake was insanely delicious! I’m wanting to make it again, but in a Bundt pan. What do you think? Good idea or no? And would I have to increase the recipe?
christina.marsigliese
Hi Victoria, thank you! It's not enough batter for a bundt pan, but maybe if you double it, then it could work.
Lulu Ben
BEYOND divine. This is incredible. I sifted ingredients. Used salted roasted pistachio so left out the salt, no matcha, half and half and no milk had all my ingredients at room temp, and did a tiny bit almond and vanilla extracts for the frosting. Used whipped cream cheese so it was a bit soft but a bit of confectionery sugar helped. This recipe is insanely good. Don’t over mix and don’t over bake.
christina.marsigliese
Thanks so much Lulu! I'm so glad it worked even with your substitutions.
Alisha
Made this last night and honestly it’s one of my favorite bakes EVER. My whole family loves it as well. I didn’t add as much sugar in the frosting or the cake, and I used non-fat Greek yogurt…don’t think either of these substitutes made a huge difference because the cake turned perfectly. Thank you so much for posting this!
Molly
Hi I am making this cake a day early and I was wondering how I should store it for the party next day. Refrigerated or just on the counter?
Georgia
I left mine in a container on the counter and frosting in the fridge. Decorated the next day and put it back in the fridge until 3-4 hours before serving. Worked out well. 👍🏼
christina.marsigliese
Thanks Georgia!
Stephanie
The tips say to combine the lemon zest with the sugar and then add the dry ingredients, but the written recipe and video show the zest being added to the wet ingredients.
christina.marsigliese
Hi Stephanie, yes you can make it either way, but if you want to infuse even more lemon flavor, then you can rub the zest into the sugar first. I do this for many other lemon recipes such as my Lemon Brownies too.
Jessica
My toddler loved helping and loved eating it! The size is ideal for a small dessert rather than a full pan or layered cake. I substituted a few things, lemon olive oil, half coconut sugar and added sour cream to the frosting, with a little less sugar. Still tasted fantastic!
Stala
Can this cake be frozen?
christina.marsigliese
Hi Stala, yes you can wrap the unfrosted cake and freeze for up to 3 months.
Stala
Thank you so much. So the frosting can’t be frozen?
Tracey Moore
This recipe is a massive hit with my friends. I make this in a 22x12x6 loaf tin and it comes out perfectly after around 28 mins. I also add twice the amount of lemon zest. Then I top it with a mix of icing sugar and lemon juice and it’s just delicious. I’ve made it 4 times already!
Nissa
Hey Christina!
Could I use two or even three 6-inch cake pans for this recipe? If so, do I need to adjust the bake time or temperature? Thank you!
Jill
This cake is amazing. I love the subtle flavors, and it’s just sweet enough without making you feel like you at a bucket of sugar. I love lemon desserts so I added a tiny bit more zest and juice. Definitely making this again!
christina.marsigliese
Thanks so much Jill! I'm so happy you enjoyed it.
Cherr
This was absolutely delicious, light and fluffy! I quadrupled the recipe to bring to church and glad I did! Everyone, even the tougher hard to please young ones’ palettes, loved it and asked to make it again next week. It was gone in 60 seconds. I loved that it was easy to make. A sure crowd pleaser!
christina.marsigliese
Wow, thanks so much Cherr!
Marlo
I just made this cake for a friend’s birthday and it was amazing! I really wanted to punch up the flavour so I added double the ground pistachios (and omitted the matcha) and probably 2 Tbsp of lemon rind (what can I say - I love lemon)! It turned out beautifully! I had some doubts about the frosting when I read the recipe, but I trusted it and made exactly as written and it really is a gorgeous thing somewhere between a cream cheese frosting and whipped cream, and the perfect amount of sweetness and so complimentary to the cake. Will definitely make again!
christina.marsigliese
Thank you so much Marlo! Isn't the frosting interesting? I love it so much - it's so light and airy!
Nicole
This recipe was surprisingly easy and turned out so delicious!! Will make again 💚
christina.marsigliese
Thanks so much Nicole.
Alexandra
I'm confused with the amounts.. like is 1 cup 142g all purpose flour 1 cup and 142g or is 1 cup 142g ? 😅
christina.marsigliese
Hi Alexandra, 1 cup = 142g flour.
Alexandra
Ahh nice ok. So it’s the cup and the metric measurements next to each other. Thank you for clarifying 😇
Fai
Fabulous recipe! I’ve made it twice now and both times were a total success.
Jenni
Can I use salted pistachios if I eliminate the added salt in the recipe?
Georgia
I used salted pistachios, *and* a slightly heaping 1/4 tsp of Morton’s kosher salt and it came out delicious. Huge crowd pleaser. I don’t think the salt on the pistachios does much to make the overall recipe salty, in my opinion.
christina.marsigliese
Hi Georgia, thank you! And good call on the extra salt 😉
Nick
Hi, Is it possible to use less sugar?? I'm really not a fan of sweet desserts. Ideally would like instead of 3/4 cup to less than 1/2 cup. Also could I use brown sugar instead?
christina.marsigliese
Hi Nick, you can use brown sugar, but if you reduce the quantity it will affect the texture of the cake. It will not be as soft and moist. You can certainly try if you wish to.
nicole
I've read that you can reduce sugar in cakes by 20% without damaging texture. After that you will impact texture. I've experimented with this a lot and find it's true. Some websites where I know the recipe author tends to write very sweet recipes I reduce by 25%. I would not do it on a very delicate cake, but having just made this one, I"d say reducing by 20% would work. So using 120 grams instead of 150 grams. If you want it even less sweet you may have to sacrifice texture. I really do not like super sweet things and I almost always reduce, but I made this one as written and it was not overpoweringly sweet. The texture was lovely and not sickly sweet when made as written;
christina.marsigliese
Thank you so much Nicole. I love how you experimented so precisely.
Kay
Turned out exactly as the recipe described and was absolutely delicious! I’ll definitely make it again and have already passed on the recipe link to two friends. So simple and a real treat!
christina.marsigliese
Thanks so much Kay!
Heisenberg
Made this yesterday and it was a huge hit. Very flavorful, moist & great texture. I subbed in monkfruit for sugar and you’d never know it.
I rarely bake but this was fairly easy and I’ll definitely make it again.
Mirella
You didn’t said the temperature for baking.
christina.marsigliese
Yes it's in the recipe card at the bottom of the post.
Dawn
Hello, Christina! Thank you for this recipe. My kitchen has a beautiful aroma. I read about waiting to dust the top with pistachios just before serving and a question popped in my mind. Since cake won’t be served until tomorrow, should I wait to frost? I just wondered about the frosting and refrigeration.
christina.marsigliese
Hi Dawn! Thank you. You can frost it and refrigerate overnight. It holds up well.
Maddie
I’ve been looking for a pistachio cake recipe and I’m excited to try this recipe! Do you think you could substitute almond milk?
christina.marsigliese
Hi Maddie, yes I think it would work!
Katherine
What would your thoughts be on doubling the recipe to make a 2-layer cake? Would it work or do you think the cake is too wet/heavy? Haven’t made it yet but excited to try this weekend!!
christina.marsigliese
Hi Katherine! I think it would work great!
Melissa
Did it work? I was hoping to do the same this weekend!
Kristin
Thanks for the recipe! Has anyone tried in a loaf pan? How much rise does it get?
Hilary
Wondering the same thing!
Jenny Reyes Estrada
This was a hit with the crowd! Definitely going to make this again
christina.marsigliese
Thank you Jenny!
Olivia
Hi so excited to try this recipe! Do you have a video where you make the frosting? I would love to see that as well, that's the part that always confuses me!
Shrinky
Can this cake be made ahead of time? Aldo I’m guessing best to store it in the fridge because of the frosting? Thank you
christina.marsigliese
Yes and Yes! You can make it a day in advance.
Robin Resnick
I want to make this recipe, but have a question regarding # of grams of flour. I use King Arthur all purpose flour & 1 cup is 120 grams. Should I use 120 grams or 142?
Thank you!
christina.marsigliese
Hi Robin, yes 1 cup = 142g for most unbleached all-purpose flours.
Lindsay
I’d like to use Greek yogurt instead of regular. Do you think the higher protein will affect anything?
christina.marsigliese
Hi Lindsay, It might affect the texture slightly, but it will still work.
Paula
Lovely cake, and so simple to make. I love the way the frosting is so rich and fluffy and lush without being overly sweet.
christina.marsigliese
Thanks so much Paula!
Yashna
Can I use a 10 inch round cake pan for this recipe? I'm thinking to make a two layer cake.
christina.marsigliese
Hi Yashna, the cake will be very thin if you bake it in a 10 inch. I would suggest doubling the recipe and using two 9-inch pans.
Alex
Hi, Christina
I'm thinking about making this cake as a late birthday cake for my partner, as we're just moved and a friend has picked up a stand mixer for me but we won't be raedy to hold a house welcoming party until after his birthday as we still have to unpack etc.
So I have time to order the correct sized square tin to bake this in.
So here's my question, what deepth of the baking tin should I buy?
I'm thinking of getting a silicone one, as I want to to be easier remove.
Many thanks
christina.marsigliese
Hi Paula! It should be at least 2 inches deep. Congratulations on the move!
Demetrios
My family and I LOVE this cake! The touch of lemon in the cream cheese frosting is perfect ?
Thank you so much ?
christina.marsigliese
Thanks so much Demetrios! I'm glad your family enjoys it.
Teri
Delicious . Just the right amount of sweetness. Looks beautiful too
christina.marsigliese
Thank you Teri! I'm glad you enjoyed it.
Haria
Hi! Can I make it vegan? Switching all dairy ingredients to vegan and also instead of white sugar put coconut sugar. Would that be OK?
christina.marsigliese
Hi Haria, I'm afraid it's not as simple as that. Substituting the egg will be the most challenging as it will affect the texture a lot. You can try, but I'm not confident it will give the same results.
CG
I have baked this twice this winter and we all love it! Easy to make, outstanding fluffy and light frosting and a delicious, nutty, lemony cake. Thanks for another great recipe!
christina.marsigliese
Thank you so much CG!
Jenna
Does it matter if you use regular olive oil or extra virgin?
christina.marsigliese
Hi Jenna, no it doesn't matter at all.
Juilee
Hi, Can i skip egg or can you please suggest how can i replace egg with ? I want to make it eggless
christina.marsigliese
Hi Juilee, I've only tested this recipe with egg.
Michelle
Hi - would the cake still turn out with half the amount of sugar? 🙂
Many thanks
Tangting
Love the recipe! It’s loaded with pistachios and just the right sweetness! Perfect combination with lemon! I love the frosting used in this recipe. It’s a joy making this recipe . Thank you for sharing the recipe. And it’s easy to make . No fuss.
christina.marsigliese
Wow thank you so much for this kind review! I really appreciate it.
nora
super easy to make and incredible crowd pleaser 🙂
christina.marsigliese
Thanks Nora!
Greg
Do you recommend using almond AND vanilla extract or almond OR vanilla extract?
christina.marsigliese
I actually like both in this recipe. That's what I typically do.
Chelsea
When you click the jump link to go directly to the recipe, there seems to be some steps missing. The ingredient list calls for lemon zest and salt but there is not a step to add them into the batter. Or maybe I missed it?
There is another step by step set of instructions for this cake at the top of this page that describes what to do with the lemon zest, but sadly I did not see this until after the cake was made since I used the directions from the jump link.
christina.marsigliese
I'm so sorry Chelsea! I has been corrected now.
Chelsea
It happens - thanks or updating!
Cat
I want to make this cake but I am not sure about the measurements.. one cup = not the same as 142 grams right? I mean if 3/4 cup = 150 grams of sugar then how can one cup be 142? As far as I know one cup = 250 grams... could you clarify these measurements please?
christina.marsigliese
Hi Cat, ingredients have different densities. 1 cup of flour does not equal the same as 1 cup of sugar since sugar is heavier than flour. The measurements are correct in my recipes. Thanks and happy baking!
Suzan
I want to use up some coconut milk I had for another recipe. Do you think I can use it instead of the regular milk?
christina.marsigliese
Oh yes that would be delicious!
DB
What do you think about adding a cup of chocolate chips?
Stephanie
Why granulated sugar for the frosting? Can I used powdered?
christina.marsigliese
You can, but make sure you weigh it so it is the same amount.
avenue17
It agree with you
Kristin
Hi! I will be using US measurements for this recipe but just had a question. Is it 1 cup PLUS 142g all purpose flour? Or is it 1 cup OR 142g flour? Thank you!
Paula
Can I make this as cupcakes? Unsure if the sponginess of cake will be affected once poured into cupcake mould. Thanks!
christina.marsigliese
Hi Paula, I think this would work as cupcakes. They may not rise up very domed, but it will still work.
Tania
I made this cake for some guests and it was devoured. Thank you for this special and simple recipe.
Sally
Incredibly easy and delicious.
Melissa
This cake is very good! It's moist, it's flavorful and it's easy.
Honeycomb
It is a lovely Pistachio Cake, light and fluffy. I do without cream for the elderly at the centre. They love it. One again thanks for easy link on your lovely recipes. Discovered from tiktok. ??
Trish
Lemon and pistachio is such a great combination and then you added olive oil and I'm in heaven. This cake is so lovely.
Charity
This cake is so unique and the flavor totally work well together.