Are you in the mood for a delicious and unique dessert that will impress your guests? Look no further than a lemon pistachio cake with cream cheese frosting. This recipe combines the tangy flavors of lemon with the rich, nutty taste of pistachios. The Bundt pan gives the cake a beautiful shape, making it a show-stopping dessert for any occasion. And the creamy and smooth cream cheese frosting is the perfect finishing touch. With just a few simple ingredients and some easy steps, you can create this delectable dessert that is sure to satisfy your sweet tooth. So, let’s get baking!

Why you will like this cake:

Ingredients you will need to make this lemon pistachio cake:

• Pistachios: Provide nutty richness, texture, and flavor, serving as the cake’s signature ingredient.
• Milk: Adds moisture and carries the pistachio flavor throughout the batter.
• Flour: Gives the cake structure and stability.
• Baking Powder: Ensures the cake rises and achieves a light texture.
• Salt: Enhances and balances the overall flavors.
• Lemon Zest and Juice: Impart bright, tangy citrus notes that contrast and complement the pistachios.
• Butter: Adds richness and creates a moist, tender crumb.
• Sugar: Sweetens the cake and balances the tartness of the lemon.
• Eggs: Provide moisture, structure, and help bind the ingredients.
• Vanilla Bean Paste: Enhances flavor with subtle aromatic sweetness.
• Greek Yogurt: Contributes tanginess and ensures a moist, tender texture.
• Cream Cheese (for glaze): Adds creaminess and a tangy contrast to the cake.
• Powdered Sugar (for glaze): Sweetens and thickens the glaze for a smooth finish.
• Lemon Zest and Juice (for glaze): Infuse the glaze with bright citrus flavor to tie the elements together.
• Lemon Extract (for glaze): Intensifies the zesty lemon profile for a vibrant topping.

Steps to Craft the Lemon Pistachio Cake:

Start by preparing pistachio milk by soaking pistachios in milk overnight to infuse the flavor. Preheat your oven to 350°F (175°C) and prepare a Bundt pan by buttering and flouring it to prevent sticking. Grind pistachios in a food processor until finely ground, creating a flour-like consistency.

In a separate bowl, whisk together the dry ingredients, including flour, ground pistachios, baking powder, salt, and lemon zest. Cream butter and sugar with an electric mixer until light and fluffy, then add eggs one at a time, mixing well after each addition. Stir in vanilla bean paste and freshly squeezed lemon juice.

Blend in Greek yogurt until the mixture is smooth. Gradually incorporate the dry ingredients and pistachio milk, alternating between the two, mixing until just combined. Pour the batter into the prepared Bundt pan, smooth the top, and gently tap the pan to remove air bubbles. Bake the cake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes, then invert it onto a cooling rack to cool completely. While the cake cools, prepare the glaze by whisking together cream cheese, powdered sugar, lemon zest, lemon juice, and lemon extract until smooth. Once the cake is fully cooled, drizzle the glaze over the top, letting it cascade down the sides.

Slice and serve the cake, enjoying its harmonious blend of nutty and citrus flavors.

Storage Instructions:

• Store the cake in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
• Before serving, allow the cake to come to room temperature for optimal texture and flavor.

This delightful cake is perfect for gatherings or as a special treat, offering a harmonious blend of citrus and nutty flavors.

Lemon Pistachio Cake

Print Recipe Pin Recipe Rate Recipe

Cook Time: 1 hour hour

Total Time: 2 days days

Course: Dessert

Cuisine: American

Keyword: cake, lemon, pistachio, Pistachio Cake

Servings: 16 slices

Calories: 511kcal

Author: Bruce and Dina Miller

Equipment

• Bundt pan
• mixer
• Spatula

Ingredients

Pistachio Milk:

• ½ cup shelled pistachios
• 1 ¼ cup milk

Cake:

• 2 ¾ cups flour
• 1 ¼ cups shelled pistachios
• 2 teaspoon baking powder
• ½ teaspoon salt
• 2 tbls lemon zest
• 1 cup butter
• 2 ½ cups sugar
• 6 eggs
• 1 ½ tbls vanilla bean paste
• 3 tbls freshly squeezed lemon juice
• 1 cup pistachio milk
• ¾ cups plain Greek yogurt

Glaze:

• 8 oz cream cheese
• 1 cup powdered sugar
• zest and juice of 1 lemon
• 1 teaspoon lemon extract

Instructions

• Soak ½ cup of pistachios in 1 ¼ cup milk overnight.
  ½ cup shelled pistachios, 1 ¼ cup milk
• Preheat oven to 350. Butter and flour a bundt pan.
• Add 1 ¼ cups pistachios to a food processor and pulse until very fine, almost flour-like.
  1 ¼ cups shelled pistachios
• Whisk the flour, ground pistachios, baking powder, salt, and lemon zest in a bowl and set aside.
  2 ¾ cups flour, 2 teaspoon baking powder, ½ teaspoon salt, 2 tbls lemon zest
• In an electric mixer, beat the butter and sugar until light and fluffy, almost white about 4 minutes.
  1 cup butter, 2 ½ cups sugar
• Add the eggs, one at a time until incorporated. Add in the vanilla bean paste and lemon juice and mix until combined.
  6 eggs, 1 ½ tbls vanilla bean paste, 3 tbls freshly squeezed lemon juice
• Next, add the Greek yogurt and mix until completely combined.
  ¾ cups plain Greek yogurt
• With the mixer on low speed, alternate adding the dry ingredients and pistachio milk until just incorporated.
  1 cup pistachio milk
• Pour batter into bundt pan (it will be very thick), and smooth out with a rubber spatula. Bang the pan on the counter a couple times to remove air bubbles.
• Bake for 55-60 minutes, or until cake is no longer jiggly and a toothpick comes out clean.
• Let cake cool for 15 minutes in the pan, then invert onto a cooling rack and let cool for another 10 minutes (don't lift the pan off of the cake yet). Once it has cooled for 10 minutes, gently lift the pan off of the cake.
• To make the glaze, combine the cream cheese, powdered sugar, lemon juice lemon zest and lemon extract in a medium bowl. Whisk until combined.
  8 oz cream cheese, zest and juice of 1 lemon, 1 teaspoon lemon extract, 1 cup powdered sugar
• Pour glaze over the cake and sprinkle with chopped pistachios.

Nutrition

Serving: 1slice | Calories: 511kcal | Carbohydrates: 64g | Protein: 10g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 304mg | Potassium: 259mg | Fiber: 2g | Sugar: 44g | Vitamin A: 737IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 2mg

Tried this recipe?Let us know how it was!

More delicious cakes to try!

Chocolate Cake with Chocolate Buttercream Frosting

The Best Fresh Peach Cake Recipe to Bake this Summer!

Pumpkin Bundt Cake Recipe: A Cozy Fall Treat to Bake

Pistachio Cake or Cupcakes filled with Pistachio Pudding