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Lemon Pistachio Cake
Moist, soft Lemon Pistachio Cake is a simple single layer cake with a very moist spongy roasted pistachio cake topped with the silkiest, creamiest lemon cream cheese frosting. This cake is perfect for any occasion at any time of year, especially with a cup of tea!
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 salted pistachios, plus extra for decorating
- ¼ cup (60ml) olive oil (or any neutral liquid oil like canola, vegetable or sunflower oil)
- 1 large egg at room temperature
- ½ cup (120ml) full fat plain yogurt
- 1 tablespoon lemon zest
- ¼ cup (60ml) whole milk at room temperature
- ½ teaspoon 5ml pure vanilla extract
- ¼ tsp pure almond extract
Cream Cheese Frosting:
- ½ cup (125g) very soft cream cheese
- ⅔ cup (160ml) 35% heavy whipping cream
- 3 tablespoon (40g) granulated sugar
- 1 teaspoon (5ml) fresh lemon juice
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F and line an 8x8-inch square metal 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. NOTE: you can grind the pistachios in a small food processor - I suggest grinding about ½ cup of whole roasted pistachios and use the extra for decorating.
- Combine oil, egg, yogurt, lemon zest, milk, vanilla and almond extract (if you're using it) 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. Whip soft cream cheese in a medium bowl using an electric handheld mixer until smooth. Add 2 tablespoons of cream and mix until very smooth and there are no lumps. Then gradually add remaining cream and mix until it forms soft peaks. Gradually mix in sugar until it is whipped and thickened to a spreadable consistency, then mix in lemon juice and vanilla extract. You can also add a drop or two of almond extract (it's delicious, but optional). Use an offset spatula to spread frosting over cooled cake and then top with crushed pistachios before serving.
