This Lemon Pistachio Cake is ultra-soft, bursting with nutty pistachio and bright lemon flavor. A tender cake made with finely ground pistachios and lemon zest is soaked with sweet pistachio milk, then frosted with luscious lemon pistachio cream cheese frosting. With a melt-in-your-mouth texture, it’s like a cross between a classic sponge and a light tres leches. This is the ultimate spring or celebration cake — elegant, moist, and full of fresh flavor.
Ingredients
For the Lemon Pistachio Cake:
- 1 cup (140 g) pistachios, shelled
- 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (300 g) granulated sugar
- 3 tablespoons (about 3 large lemons) lemon zest
- 10 tablespoons (140 g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¾ cup (180 ml) buttermilk, room temperature
For the Pistachio Milk Soak:
- ½ cup (120 ml) pistachio milk
- ⅓ cup (100 g) sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- Zest from 1 lemon
For the Lemon Pistachio Frosting:
- ½ cup (70 g) pistachios
- ¾ cup (170 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened
- 3 cups (360 g) powdered sugar
- Zest from 1 lemon
Optional:
- Lemon curd for swirling on top
Instructions
- Prepare the Pistachios:
- Use a food processor to finely grind 1 cup of pistachios until they resemble a fine meal. Don’t over-process into butter — a sandy texture is perfect for the cake.
- Make the Lemon Sugar:
- In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant and slightly damp. This releases more lemon oil into the sugar.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
- Cream the Butter and Sugar:
- Using a stand or hand mixer, beat the softened butter and lemon sugar together until light and fluffy (2–3 minutes).
- Add Eggs and Vanilla:
- Mix in the eggs one at a time, followed by the vanilla extract, beating until smooth.
- Alternate Mixing in Dry Ingredients and Buttermilk:
- Add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined; do not overmix.
- Bake the Cake:
- Pour the batter into a greased 9×13-inch light-colored metal baking pan. Bake at 350°F (177°C) for 40–43 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 20 minutes.
- Make the Pistachio Milk Soak:
- While the cake bakes, mix pistachio milk, sweetened condensed milk, vanilla, and lemon zest in a small bowl. Let the mixture sit for 20 minutes, then strain to remove the zest.
- Soak the Cake:
- Once the cake has cooled slightly, use a fork or skewer to poke small holes across the surface.
- Trim the very top layer if needed to allow better absorption.
- Slowly pour the milk soak over the entire surface, letting the cake absorb the liquid.
- Make the Frosting:
- Process the remaining ½ cup of pistachios until smooth, almost like nut butter.
- In a bowl, beat the butter until fluffy. Add cream cheese and beat until combined.
- Mix in the powdered sugar, pistachio paste, and lemon zest. Beat until very light and fluffy (2–3 minutes).
- Frost and Decorate:
- Once the cake is fully cool and the soak is absorbed, spread the frosting evenly over the top.
- Optional: Swirl lemon curd on top for added lemon flavor and a beautiful finish.
- Serve:
- Cut into 16 slices. Enjoy chilled or at room temperature.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before serving for best flavor and texture.