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Lemon Pistachio Cake

Lemon pistachio cake is a tender, pale green pistachio-flecked layer cake baked at 350°F and finished with bright lemon cream cheese frosting. Crushed pistachios pressed on the sides and lemon zest curls on top give it an elegant citrus look and slice.
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Prep Time 25 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: Mediterranean-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the pistachio cake
  • 1.5 cup shelled pistachios Finely ground.
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup butter Softened (1.5 sticks total).
  • 1.5 cup granulated sugar
  • 4 eggs Large.
  • 2 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 0.5 cup sour cream
For the lemon cream cheese frosting
  • 8 oz cream cheese Softened.
  • 0.5 cup butter Softened (1 stick total).
  • 3 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • crushed pistachios For garnish and coating the sides.
  • lemon zest curls For topping garnish.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the pistachio cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round pans; line with parchment so the layers release cleanly.
  2. Whisk the finely ground pistachios, all-purpose flour, baking powder, and salt together until evenly combined.
  3. Beat the softened butter and granulated sugar until fluffy, then add the eggs one at a time and beat just until incorporated.
  4. Stir in the lemon zest, lemon juice, and sour cream until the batter looks smooth and lightly thickened.
  5. Fold the pistachio flour mixture into the batter until no dry streaks remain.
  6. Divide the batter between the pans and bake for 30-35 minutes at 350°F until a toothpick comes out clean.
  7. Cool the cakes completely before frosting, about 1 hour, so the crumb stays tender and the frosting won’t melt.
Make the lemon cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth, with no visible lumps.
  2. Add the powdered sugar, lemon juice, and lemon zest, then beat until fluffy and spreadable.
Assemble and garnish
  1. Fill and frost the cake with the lemon cream cheese frosting, keeping the layers level and the sides covered.
  2. Press crushed pistachios around the sides so the frosting lightly adheres and the exterior looks pistachio-studded.
  3. Arrange lemon zest curls on top for a bright citrus finish.

Notes

Pro tip: cool the layers fully before frosting—warm cake causes frosting to slide and makes side coating harder. Refrigerate leftovers in a covered container for up to 4 days; freeze unfrosted layers (wrap tightly) for up to 2 months, then thaw and frost. For a nut-free swap that still keeps the tender crumb, use ground toasted almonds in place of pistachios.