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Lemon Pistachio Cake

Lemon pistachio cake with tender pistachio-flecked layers and bright lemon cream cheese frosting. The sides are coated in crushed pistachios and finished with lemon zest curls.
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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: 520
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)
  • 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)
  • 3 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 0.5 cup crushed pistachios for garnish and coating the sides
  • 1 tbsp lemon zest curls for topping

Equipment

  • 2 sheet pan

Method
 

Bake the pistachio layers
  1. Preheat oven to 350°F and grease two 9-inch round pans; line with parchment. Make sure the parchment covers the bottoms for easy release.
  2. Whisk ground pistachios, all-purpose flour, baking powder, and salt together in a bowl. Stop when the mixture looks evenly speckled.
  3. Beat softened butter and granulated sugar until fluffy. The mixture should look lighter in color and hold a ribbon briefly.
  4. Add eggs one at a time and beat just until each egg is incorporated. Scrape the bowl as needed for a smooth batter.
  5. Stir in lemon zest, fresh lemon juice, and sour cream. The batter should look creamy and uniform.
  6. Fold in the pistachio-flour mixture until no dry pockets remain. Mix gently to keep the batter tender.
  7. Divide the batter between the two pans. Use a spatula to smooth the tops so the layers bake evenly.
  8. Bake at 350°F for 30-35 minutes until a toothpick comes out clean. Look for lightly golden edges and set centers.
  9. Cool completely. Let the layers rest until they’re room temperature to avoid melting the frosting.
Make frosting and assemble
  1. Beat softened cream cheese and butter until smooth. Stop when no lumps remain.
  2. Add powdered sugar, fresh lemon juice, and lemon zest, then beat until fluffy. The frosting should be thick enough to spread.
  3. Fill and frost the cake with the lemon cream cheese frosting. Spread a thick layer between the cakes and cover the outside evenly.
  4. Press crushed pistachios around the sides of the cake. Press firmly so the coating adheres in an even layer.
  5. Arrange lemon zest curls on top. Place curls like small ribbons so they stand out against the frosting.

Notes

For the best crumb and clean slices, cool the baked layers completely before frosting and assembling. Store the finished cake covered in the refrigerator for up to 4 days; freeze frosted or unfrosted layers up to 2 months (wrap well to prevent freezer burn). For a dairy-light swap, use a plant-based cream cheese alternative and plant-based butter in the frosting, keeping the texture thick by chilling 10-15 minutes if it loosens.