This Pistachio Lemon Cake is a bright, tender, single-layer dessert that feels both elegant and effortless. Finely ground roasted pistachios give the cake a naturally soft, moist crumb with a subtle nutty depth, while lemon zest adds a fresh citrus lift. Topped with a billowy lemon-scented cream cheese frosting, this cake is perfect for any season—simple enough for an afternoon tea and special enough for a celebration. It comes together quickly with pantry staples and bakes beautifully in either a round or square pan, making it a versatile go-to recipe for any occasion. Pistachios are in season at the farmers markets in the fall and available at CE Farms.
INGREDIENTS:
Cake
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon matcha powder (optional)
3/4 cup granulated sugar
1/3 cup finely ground roasted salted pistachios, plus extra for decorating
1/4 cup light olive oil (or avocado or canola oil)
1 large egg at room temperature
1/2 cup sour cream or full fat Greek yogurt
1 tablespoon lemon zest
1/4 cup whole milk at room temperature
1 teaspoon pure vanilla extract
Cream Cheese Frosting
1/2 cup very soft cream cheese
2/3 cup heavy whipping cream
4 tablespoons granulated sugar
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
METHOD:
Preheat the oven to 350 degrees. Line an 8 x 8-inch square or 9-inch round metal baking pan with parchment paper.
Sift the flour, baking powder, baking soda, matcha (if using), and salt into a large bowl. Add the sugar and finely ground pistachios, then whisk until evenly combined. Tip: Grind about 1⁄2 cup of whole roasted pistachios in a small food processor. Use the extra for decorating.
In a separate medium bowl, whisk together the oil, egg, sour cream or yogurt, lemon zest, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined, making sure to reach the bottom of the bowl. Avoid over-mixing.
Spread the batter evenly in the prepared pan. Bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.
Cool in the pan for 20 minutes, then transfer to a rack to cool completely.
Beat the cream cheese until smooth. Add 2 tablespoons of cream and beat until lump-free. Gradually add the remaining cream and whip to soft peaks. Slowly beat in the sugar until thickened and spreadable. Mix in the lemon juice and vanilla.
Spread the frosting over the cooled cake using an offset spatula. Sprinkle with additional crushed pistachios before serving.
SERVING SUGGESTIONS:
- Serve with hot tea or strong coffee for a simple, elegant afternoon treat.
- Add fresh raspberries or sliced strawberries on top for color and a bright contrast.
- Dust lightly with powdered sugar or add thin strips of lemon zest for a refined finish.
