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Lemon Pistachio Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 65 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This moist and flavorful Lemon Pistachio Cake combines the zesty brightness of lemon with the rich nuttiness of pistachios, topped with a luscious cream cheese frosting for a perfect dessert.

Ingredients

Units Scale

Dry Ingredients

  • 1 cup (142g) all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp matcha powder
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (40g) finely ground roasted salted pistachios

Wet Ingredients

  • 1/4 cup (60ml) olive oil ((or any neutral liquid oil like canola, vegetable or sunflower oil))
  • 1 large egg (at room temperature)
  • 1/2 cup (120ml) full fat plain yogurt
  • 1 tbsp lemon zest
  • 1/4 cup (60ml) whole milk (at room temperature)
  • 1/2 tsp 5ml pure vanilla extract
  • 1/4 tsp pure almond extract

Frosting

  • 1/2 cup (125g) very soft cream cheese
  • 2/3 cup (160ml) 35% heavy whipping cream
  • 4 tbsp (50g) granulated sugar
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 tsp pure vanilla extract

Instructions

  1. Preheat the oven: Preheat the oven to 350°F and line an 8×8-inch square metal baking pan with parchment paper.
  2. 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 1/2 cup of whole roasted pistachios and use the extra for decorating.
  3. Combine wet ingredients: 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.
  4. Mix batter: 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.
  5. Bake the cake: 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.
  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 vanilla extract. Use an offset spatula to spread frosting over cooled cake and then top with crushed pistachios before serving.

Notes

  • You can grind the pistachios in a small food processor – I suggest grinding about 1/2 cup of whole roasted pistachios and use the extra for decorating.

Find it online: https://yumrecipesfood.com/lemon-pistachio-cake-with-cream-cheese-frosting-recipe/