Name: Pistachio Lemon Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 4 eggs; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 tablespoon vanilla extract; 1 cup buttermilk; 1/2 cup finely ground pistachios; 1 cup butter, for frosting; 3 cups powdered sugar, for frosting; 2 tablespoons lemon juice, for frosting; Chopped pistachios, for garnish

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This pistachio lemon cake is bright, buttery, nutty, and fresh. I love how the lemon adds a zesty lift while the pistachios bring a rich, elegant flavor to every slice.

Pistachio Lemon Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

¾ cup unsalted butter, softened

1 ¾ cups granulated sugar

4 eggs

1 tablespoon lemon zest

2 tablespoons lemon juice

1 tablespoon vanilla extract

1 cup buttermilk

½ cup finely ground pistachios

1 cup butter, for frosting

3 cups powdered sugar, for frosting

2 tablespoons lemon juice, for frosting

Chopped pistachios, for garnish

Directions

I preheat the oven to 350°F (175°C) and grease two cake pans.

I whisk together the flour, baking powder, salt, and finely ground pistachios in a bowl.

In another bowl, I cream the butter and sugar until light and fluffy.

I add the eggs one at a time, mixing well after each addition.

I stir in the lemon zest, lemon juice, and vanilla extract.

I gradually add the dry ingredients alternately with the buttermilk, mixing until the batter is smooth.

I divide the batter evenly between the prepared cake pans.

I bake the cakes for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

I let the cakes cool completely before frosting.

For the frosting, I beat the butter until creamy, then gradually add the powdered sugar and lemon juice until the frosting is light and fluffy.

I frost the cooled cake layers and garnish the top with chopped pistachios.

Servings and Timing

This recipe makes 12 servings.

Prep time: 30 minutes

Cooking time: 30 minutes

Total time: 60 minutes

Calories: About 375 kcal per serving

Variations

I sometimes add a little extra lemon zest when I want a stronger citrus flavor. I can also add a thin layer of lemon curd between the cake layers for a brighter filling. For extra texture, I like sprinkling more chopped pistachios between the layers or around the sides of the cake.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 20–30 minutes so the frosting softens. I do not usually reheat this cake, but I can warm individual unfrosted slices very briefly if needed.

FAQs

Can I use roasted pistachios?

Yes, I can use roasted pistachios, but I prefer unsalted pistachios so the cake does not become too salty.

Can I make this cake ahead of time?

Yes, I like making the cake layers a day ahead and frosting them the next day after they are fully cooled.

Can I use milk instead of buttermilk?

I prefer buttermilk because it makes the cake softer, but I can use milk mixed with a little lemon juice as a substitute.

Can I make this as cupcakes?

Yes, I can divide the batter into cupcake liners and bake them for a shorter time, usually around 18–22 minutes.

How do I keep the cake moist?

I make sure not to overbake it, and I store it covered so the layers stay soft and tender.

Conclusion

This pistachio lemon cake is a beautiful dessert with a fresh citrus flavor and a rich nutty finish. I like serving it for celebrations, tea time, or whenever I want a homemade cake that feels bright, elegant, and special.

📖 Recipe:

Pistachio Lemon Cake

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Author: Cheryl
Total Time: 60 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A bright and buttery pistachio lemon cake with moist layers, zesty citrus notes, and a delicate nutty flavor, finished with a smooth lemon frosting.

Instructions

Preheat the oven to 350°F (175°C) and grease two cake pans.
In a bowl, whisk together the flour, baking powder, salt, and ground pistachios.
In another bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients alternately with the buttermilk, mixing until smooth.
Divide the batter evenly between the prepared pans.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely.
For the frosting, beat the butter until creamy, then gradually add powdered sugar and lemon juice until light and fluffy.
Frost the cooled cake layers and garnish with chopped pistachios.