A moist and tender pistachio cake infused with fresh lemon zest and topped with a silky vanilla glaze and crushed pistachios—this elegant dessert strikes the perfect balance between nutty richness and citrus brightness. Whether served at a spring brunch or an afternoon tea, it’s a show-stopping cake that delights in both flavor and presentation.

Why You’ll Love This Recipe

This Lemon Pistachio Cake offers a refined twist on traditional nut-based cakes. The natural sweetness and subtle earthiness of pistachios are enhanced by the freshness of lemon zest, while yogurt or sour cream keeps the crumb moist and soft. The vanilla glaze adds a simple yet luxurious finish, making it ideal for celebrations or everyday indulgence. Plus, the recipe uses pantry-friendly ingredients and requires no special equipment.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1 cup shelled pistachios (unsalted)
1 cup all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup plain yogurt or sour cream
Zest of 1 lemon
1 tsp vanilla extract

For the Glaze:

1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
¼ cup chopped pistachios (for topping)

directions

Preheat the oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
In a food processor, pulse the pistachios until finely ground—avoid over-processing into a paste.
In a mixing bowl, combine the ground pistachios, flour, baking powder, and salt.
In a separate large bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
Mix in the yogurt or sour cream. Gradually add the dry ingredients, stirring until just combined.
Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for desired consistency.
Drizzle the glaze over the cooled cake and top with chopped pistachios. Let the glaze set before slicing and serving.

Servings and timing

This recipe yields approximately 8–10 servings.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes

Variations

Orange Twist: Substitute lemon zest with orange zest for a warmer citrus profile.
Chocolate Chip: Fold in mini dark chocolate chips to the batter for added richness.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Loaf Style: Bake in a loaf pan for a more casual presentation—great for slicing and gifting.
Pistachio Paste Glaze: Add a teaspoon of pistachio paste to the glaze for deeper nutty flavor.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To serve warm, gently heat individual slices in the microwave for 10–15 seconds. For longer storage, wrap tightly and freeze for up to 2 months—thaw at room temperature before glazing and serving.

FAQs

What kind of pistachios should I use?

Use unsalted, shelled pistachios for the best control over flavor and texture. Roasted or raw both work well.

Can I make this cake without a food processor?

Yes, you can finely chop the pistachios by hand or use a blender in short pulses to avoid turning them into a paste.

Can I substitute yogurt with something else?

Yes, sour cream or even buttermilk can be used as a substitute for yogurt.

How do I prevent the glaze from being too runny?

Start with 2 tablespoons of milk and add more only if needed. The glaze should be thick enough to cling to the cake but pourable.

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and stored covered. Glaze and garnish it just before serving.

Is this recipe suitable for nut-free diets?

No, but you could experiment with sunflower seed flour as a nut-free alternative, though flavor and texture will vary.

Can I use lemon juice instead of zest?

Zest provides more concentrated lemon flavor without altering moisture levels. If using juice, reduce other liquids slightly.

What pan sizes work best?

A standard 9×5-inch loaf pan or a 6-cup bundt pan works well for this recipe.

How do I know when the cake is fully baked?

Insert a toothpick in the center—if it comes out clean or with a few dry crumbs, it’s done.

Can I omit the glaze?

Yes, the cake is flavorful enough to enjoy without the glaze, though the glaze adds sweetness and visual appeal.

Conclusion

This Lemon Pistachio Cake with Vanilla Glaze is a refined, flavorful dessert that brings elegance and freshness to your table. With its moist crumb, aromatic zest, and sweet glaze, it’s perfect for brunches, special occasions, or simply elevating a weekday treat. Easy to make and visually stunning, it’s a recipe that’s sure to impress.