Lemon Pistachio Cake with Cream Cheese Frosting Recipe

Picture this: the bright zing of fresh lemon zest fills your kitchen, mingling with the earthy crunch of roasted pistachios and a subtle hint of matcha powder. The moment you bite into this cake, the creamy, tangy cream cheese frosting melts in your mouth, offering a perfect balance of flavors and textures that feels like sunshine on a plate. This Lemon Pistachio Cake with Cream Cheese Frosting Recipe is your new go-to dessert for when you want something both refreshing and delightfully nutty.

Why You’ll Love This Lemon Pistachio Cake with Cream Cheese Frosting Recipe

• Irresistible flavor fusion: The bright citrus lemon tang paired with nutty pistachios and a whisper of matcha powder creates a multi-layered taste adventure that’ll keep you coming back for more.
• Simple ingredients, spectacular results: Using everyday pantry staples like all-purpose flour, sugar, and cream cheese means you don’t have to hunt for fancy items to create a cake that looks and tastes extraordinary.
• Perfect for special occasions or casual treats: Whether it’s a weekend family gathering or a spontaneous afternoon indulgence, this cake fits right in with its elegant yet approachable vibe.
• Stunning presentation: The sprinkle of crushed pistachios atop the creamy frosting adds both color and texture, making your cake a feast for the eyes as well as the palate.
• Customizable and adaptable: With just a pinch of matcha, you can tweak it to your liking or swap ingredients like oils and extracts for your preferred flavors, making this recipe truly your own.

Why This Lemon Pistachio Cake with Cream Cheese Frosting Recipe Works

This recipe’s success lies in a few simple, well-chosen steps and ingredients. The combination of baking powder and baking soda ensures a perfectly risen, light crumb, while the addition of matcha powder lends a subtle earthy note that enhances the pistachio’s natural nuttiness. The method of folding wet ingredients gently into the dry keeps the batter light, avoiding any dense heaviness. Baking it in an 8×8-inch pan for just 20-25 minutes ensures a tender yet moist texture. Finally, the rich cream cheese frosting balances the cake’s zest and crunch, bringing everything together beautifully.

Ingredients You’ll Need

this Recipe

Gather the essentials that bring this cake alive: nutty pistachios, zesty lemon, delicate matcha, and that luscious cream cheese frosting that finishes it off with a dreamy tang.

• All purpose flour (1 cup / 142g): The base that creates a tender and fluffy cake structure.
• Baking powder (1 tsp): Provides lift and lightness to the crumb.
• Baking soda (¼ tsp): Works in tandem with powder for perfect rise.
• Salt (¼ tsp): Enhances all the flavors, lifting the sweet and nutty notes.
• Matcha powder (1 tsp): Adds a subtle green tea earthiness that elegantly complements the pistachios.
• Granulated sugar (¾ cup / 150g): Sweetens the cake without overpowering the bright lemon flavor.
• Finely ground roasted salted pistachios (⅓ cup / 40g): Brings the signature crunch and nutty depth.
• Olive oil (¼ cup / 60ml): Or any neutral oil like canola or sunflower, adding moistness and a gentle richness.
• Large egg (1, room temperature): Helps bind the batter and create structure.
• Full fat plain yogurt (½ cup / 120ml): Adds tang and moisture for a lovely tender crumb.
• Lemon zest (1 tbsp): Provides that refreshing citrus burst.
• Whole milk (¼ cup / 60ml, room temperature): Helps keep the batter smooth and light.
• Pure vanilla extract (½ tsp): Adds warmth and depth to the flavor profile.
• Pure almond extract (¼ tsp): Optional, but a lovely complement to the nuts and citrus.
• Cream cheese (½ cup / 125g, very soft): The creamy base for the luscious frosting.
• Heavy whipping cream 35% (⅔ cup / 160ml): Whipped into soft peaks to create a light, fluffy frosting texture.
• Granulated sugar (4 tbsp / 50g): Sweetens the frosting exquisitely without being cloying.
• Fresh lemon juice (1 tsp / 5ml): Gives the frosting a refreshing tang that cuts through the sweetness.
• Pure vanilla extract (½ tsp): Enhances the flavor of the frosting with a gentle warmth.

Ingredient Substitutions & Tips

• Matcha powder: If you don’t have matcha, you can omit it and still enjoy a lovely lemon pistachio cake, or replace it with a teaspoon of finely ground green tea leaves for a mild twist.
• Olive oil: Feel free to swap for canola, vegetable, or sunflower oil to keep a neutral flavor.
• Yogurt: Greek yogurt works well too, just ensure it’s plain and full fat for moistness.
• Almond extract: This is optional but provides a lovely nutty accent; if you prefer, use extra vanilla extract or a dash of orange zest instead.

How to Make Lemon Pistachio Cake with Cream Cheese Frosting Recipe

Step 1: Preheat the oven

The very first step is setting the stage — preheat your oven to 350°F and line an 8×8-inch square metal baking pan with parchment paper. This ensures your cake doesn’t stick and bakes evenly.

💡 Pro Tip: Use a metal pan for better heat conduction and crisp edges.

Step 2: Make the cake batter

Now, sift the all-purpose flour, baking powder, baking soda, matcha powder (if you’re using it), and salt into a large bowl. Stir in the granulated sugar and finely ground roasted salted pistachios until the mixture looks beautifully blended. If you want that perfect pistachio texture, grind about half a cup of whole roasted pistachios and save the rest to decorate later.

💡 Pro Tip: Grinding pistachios fresh enhances their aroma and crunch.

Step 3: Combine wet ingredients

In a separate bowl, whisk together the olive oil, room temperature egg, full-fat plain yogurt, bright lemon zest, whole milk, vanilla extract, and almond extract if you’re feeling adventurous. The goal is a smooth, cohesive wet mixture that will marry perfectly with the dry ingredients.

💡 Pro Tip: Use a whisk for this step to aerate the mixture and add subtle fluff.

Step 4: Mix wet and dry ingredients

Pour the wet ingredients into the dry and gently fold them together. Aim to scrape down the sides and bring up any stray flour pockets, but stop mixing right when it’s combined—overmixing can weigh down the batter and make it tough.

💡 Pro Tip: Folding with a silicone spatula keeps the batter light and airy.

Step 5: Bake the cake

Spread your glossy batter evenly into the prepared pan. Slide it into the oven and bake for 20-25 minutes. You’ll know it’s ready when a skewer inserted in the center comes out clean. Let it cool for 20 minutes in the pan before transferring to a wire rack — patience here rewards with perfect texture.

💡 Pro Tip: Resist the urge to open the oven door early to avoid a sunken cake.

Step 6: Make the frosting

Start by beating soft cream cheese until it’s ultra-smooth. Add 2 tablespoons of the heavy whipping cream and beat again until silky with no lumps. Gradually add the remaining cream and beat until soft peaks form. Slowly mix in the granulated sugar to thicken the frosting to a lovely spreadable texture. Finish with fresh lemon juice and vanilla extract for that zesty tang. Spread it over the cooled cake then crown with the reserved crushed pistachios.

💡 Pro Tip: Chill the frosting briefly if it feels too soft to spread evenly.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Overmixing the batter: This can make the cake dense and heavy; fold gently just until combined.
• Using cold ingredients: Cold eggs or milk can cause the batter to curdle or bake unevenly.
• Skipping parchment paper: Without it, the cake can stick and break apart when removing from the pan.
• Baking too long: Overbaking dries out the cake, so check at the 20-minute mark!
• Frosting too soon: Frost only once the cake is completely cool to avoid melting or sliding.
• Not grinding pistachios finely: This affects the texture and how well they blend into the batter.

Delicious Variations to Try

Once you’ve mastered the classic version, you can play around to keep this dessert exciting:

Orange Pistachio Twist

Swap lemon zest and juice for fresh orange zest and a splash of orange juice for a sweeter, more mellow citrus vibe that pairs beautifully with pistachios.

Matcha-Free Version

Omit the matcha powder if it’s not your thing or hard to find — the cake still dazzles with lemon and pistachio, perfect for those seeking a more straightforward flavor.

Nut-Free Option

Replace pistachios with toasted sunflower seeds or pumpkin seeds for crunch without nuts — keep the citrus flavor intact for freshness.

Almond Extract Alternative

Swap almond extract for a few drops of rose water or orange blossom water for a floral, slightly Middle Eastern flavor dimension.

Pair with Cookies

Serve this luscious cake alongside light, buttery treats like our Brown Butter Sugar Cookies for an irresistible spread that guests will rave about.

How to Serve Lemon Pistachio Cake with Cream Cheese Frosting Recipe

Garnishes

Crushed pistachios add a delightful crunch and rich green color, but feel free to add freshly grated lemon zest or even edible flowers for an elegant touch.

Side Dishes

A fresh fruit salad or a light citrus sorbet can be bright, refreshing companions that balance the richness of the cake and frosting beautifully.

Creative Ways to Present

Cut the cake into small squares or fingers for a bite-sized treat at brunch or tea-time. Layer slices with whipped cream and fresh berries for a stunning parfait-style dessert. Pairing this with our Strawberry Kiss Cookies: Irresistible Strawberry & White Chocolate Delights also makes for a charming dessert duo to impress friends and family.

Make Ahead and Storage

Make-Ahead Instructions

You can bake the cake a day ahead and keep it wrapped tightly at room temperature. Frost just before serving for the freshest taste and texture.

Storage

Store leftovers covered in the refrigerator, where the frosting stays fresh and creamy. This cake should keep well for about 3-4 days.

Freezing

This cake can be frozen un-frosted — wrap tightly in plastic wrap and foil. Thaw completely before frosting. For best texture, consume within a month.

Reheating

If you prefer a slightly warm slice, remove frosting and microwave the cake portion for 10-15 seconds, then re-apply the frosting. Or serve chilled for a classic cream cheese contrast.

Expert Tips for Success

Always use fresh lemon zest for the brightest flavor.

Room temperature ingredients combine more evenly and create a smoother batter.

Don’t rush folding to maintain an airy texture.

Use a bench scraper or offset spatula to spread frosting evenly and professionally.

Reserve some pistachios for topping rather than mixing all into the batter for better texture contrast.

Choose full-fat cream cheese and yogurt for the richest taste and best creaminess.

Let the cake cool fully to prevent frosting from melting and sliding off.

Frequently Asked Questions

Can I use almond flour instead of all-purpose flour?

Almond flour changes the texture significantly and reduces gluten formation, which may make the cake denser. If you want to experiment, try replacing only half the flour and adjust baking time accordingly.

Is matcha powder necessary?

Not at all! Matcha adds an earthy note and green tint but the cake is delicious without it.

Can I make this cake vegan?

This recipe uses dairy and eggs, but you could try substituting plant-based yogurt and flax eggs, though the texture and flavor will vary.

What’s the best way to grind pistachios?

A small food processor is ideal. Pulse until finely ground but avoid turning into a paste to keep some crunch.

Can I use flavored oils instead of olive oil?

Neutral oils like canola or sunflower are best to keep the delicate flavors balanced. Flavored oils might overpower the lemon and pistachios.

How should I serve this cake?

Slice into squares and serve at room temperature for best flavor, optionally garnished with extra pistachios or lemon zest.

Final Thoughts

This Lemon Pistachio Cake with Cream Cheese Frosting Recipe is truly a joyful treat that marries tangy citrus with rich nutty textures and a luscious, creamy finish. It’s a perfect way to brighten up any day or celebration. Give yourself the gift of making something special and share those bright, buttery bites with loved ones — I promise, it will become a favorite in your baking repertoire!

Related Recipes You’ll Love

If you enjoyed this recipe, you’ll also love these delicious recipes:

• Brown Butter Sugar Cookies – Buttery, chewy cookies with a caramelized richness that balance beautifully with the fresh zest of lemon in the cake.
• Strawberry Kiss Cookies: Irresistible Strawberry & White Chocolate Delights – Sweet strawberry and creamy white chocolate gems that make an elegant companion for your cake platter.

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If you enjoyed this recipe, you’ll also love these delicious recipes:

• Brown Butter Marshmallow Crispy Cookies in the Pressure Cooker – An irresistibly crispy and chewy cookie with rich brown butter flavor, perfect for when you want a cozy treat to complement your baking adventures.

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