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Lemon Pistachio Cake – Tender crumb with a toasted pistachio cake flavored with almond and vanilla, topped with lemon curd and cream cheese frosting!

Citrus + Lemon = Your New Favorite Dessert. This Lemon Pistachio Cake is citrusy, nutty, and so so so Good. Scroll down for the recipe card!

This cake is so fun for me! I love how the pistachio gives the cake a slight green color, and mixed with the yellow from the lemon, this cake just feels like spring in a cake pan. You are going to love the perfect balance of fatty from the nut and citrus from the lemon. Its moist, delicious, and the embodiment of Spring. This cake is great for baby showers and for any other Spring occasion.

For the best lemon cake ever, I have it! Try this one!

Why I Love This Lemon Pistachio Cake

I love this recipe, it is perfect for St Patricks Day, or if you want to make something different than an olive oil cake! Either way, I have many more reasons why you should make this recipe!

Cake Batter- This cake batter is seriously next level. The pistachio’s give a great crunch and the flavor is so good!
Pistachio Flavor- I did not think I was a big Pistachio fan, but that changed with this cake.
Lemon Flavor- I think one of the best things I have on my blog is my lemon frosting. The citrus balances out the sweet.
Bright Citrus Favors- Can we just say that this Spring is all about citrus. I want lemons, limes, and all sorts of citrus.
Perfect Size- It is a smaller cake, so it is perfectly great to binge.

Ingredients You Need – Lemon Pistachio Cake

Here are some of the key ingredients that are very important in this recipe, this isn’t the full list! For the full list of ingredients for this lemon pistachio cake, check out the recipe card below!

All-purpose flour- You can use your favorite gluten-free substitutes if you want.
Sour cream- This is one of the secrets of this recipes. It gives the cake a nice tang and makes it more moist.
Unsalted pistachios- My husband helped me shell an entire bag to save some money. If you have a nice husband, this is definitely what I would recommend.
Buttermilk- You gotta have have buttermilk.
Powder sugar- This is requisite for the frosting.
Lemons- If you don’t have lemons in your pantry, what are you doing?

Step By Step – Lemon Pistachio Cake

Did you know? Toasting pistachios before adding them to the cake amplifies the flavor and scent. This process unlocks natural oils, enriching their nutty taste and deepening the complexity of the cake’s flavor. Moreover, toasting removes excess moisture, ensuring a drier texture that seamlessly melds into the batter. Ultimately, this step elevates the cake recipe!

Preheat oven to 350°F. Spread pistachios on a baking sheet lined with parchment paper and toast for 8-10 minutes until lightly golden. Cool completely, then finely pulverize in a food processor. Set aside.
Maintain oven temperature. Grease and line a 9×13 metal pan with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Scrape down sides of the bowl.
With mixer on medium speed, add eggs and egg whites one at a time, beating for 30 seconds after each addition. Scrape down sides of the bowl. Mix in sour cream, vanilla extract, and almond extract on low speed until well combined.
Gradually add dry flour mixture to wet ingredients in thirds, alternating with buttermilk. Mix until just combined after each addition. Do not overmix.
Gently fold in chopped pistachios until evenly distributed. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, let the cake cool completely in the pan on a wire rack before assembling.

Tips For The Lemon Curd

In a medium saucepan, combine granulated sugar, lemon zest, and lemon juice. In a separate small bowl, whisk together whole eggs and yolks until well combined, then incorporate them into the lemon mixture.
Whisk the mixture constantly over medium-low heat until it thickens to a pudding-like consistency, typically about 6 to 8 minutes. As it cooks, it will begin to bubble; continue whisking for an additional 30 seconds. Remove the saucepan from heat and whisk in the butter until fully integrated.
Strain the lemon curd through a fine-mesh sieve into a small bowl, using a rubber spatula to push it through. To prevent a skin from forming, press plastic wrap directly onto the surface of the curd. Allow it to come to room temperature before refrigerating for further cooling and setting.

Expert baking tips

Use high-quality ingredients for the best flavor and texture. I love use unshelled, unsalted pistachios!
Measure ingredients precisely using proper techniques. I like to spoon and level my flour to help it measure more correctly!
Ensure ingredients like eggs and butter are at room temperature for even mixing. Pull those ingredients out 3-4 hours before you start baking!
Gently mix the batter just until combined to prevent a dense cake.
Preheat the oven for 30 minutes before you bake! Get that oven hot and ready!
Allow the cake to cool completely before removing or assembling.
Prepare components like lemon curd in advance for convenience!

What’s In Molly’s Kitchen?

Sheet Pan: Used for toasting the pistachios.
Parchment Paper: Lined on the sheet pan for easy cleanup and to prevent sticking.
Food Processor: Used to finely pulverize the toasted pistachios.
Medium Saucepan: For cooking the lemon curd.
Whisk: To combine ingredients, such as sugar, lemon zest, lemon juice, eggs, and yolks for the lemon curd.
Stand Mixer with Paddle Attachment: For creaming the butter and sugar, and mixing the cake batter.
Rubber Spatula: For scraping down the sides of bowls and folding ingredients into the batter.
9×13-inch Metal Pan: For baking the cake.
Fine-Mesh Sieve: To strain the lemon curd and ensure a smooth texture.
Plastic Wrap: Placed directly onto the surface of the lemon curd to prevent a skin from forming.
Measuring Cups and Spoons: For accurate measurement of ingredients.

Frequently Asked Questions

Can I make the lemon curd ahead of time?

Yes, the lemon curd can be made ahead of time and refrigerated until ready to use. It’s recommended to prepare it at least a day before assembling the cake for proper setting.

Can I use store bought lemon curd?

Yes! I love using stonewall or trader joes!

Can I use a different size of baking pan?

While a 9×13-inch pan is recommended, you can use different sizes, but adjust the baking time accordingly. You can use 3 8 inch pans, or half the recipe and bake in a 8×8!

Can I use Greek yogurt instead of sour cream in the cake batter?

Yes, you can substitute Greek yogurt for sour cream in equal amounts for a similar texture and moisture in the cake.

How can I prevent my cream cheese frosting from becoming too runny?

Ensure that both the butter and cream cheese are at room temperature before mixing. Also, avoid overmixing the frosting, as this can cause it to become too soft.

Storing and Freezing

To store the Lemon Pistachio Cake, ensure it is fully cooled before covering it tightly with plastic wrap or aluminum foil to prevent it from drying out in the refrigerator. Stored this way, the cake can be kept for up to 3-4 days. For longer storage, consider freezing the cake layers individually wrapped and thawing them in the refrigerator before assembling and serving.

Freezing – Lemon Pistachio Cake

To freeze the Lemon Pistachio Cake, first ensure it is fully cooled. Wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn and moisture loss. Label the wrapped cake with the date and store it in the freezer for up to a month. Thaw the cake overnight in the refrigerator before serving.

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Recipe

Lemon Pistachio Cake

Molly Murphy

Tender crumb with a toasted pistachio cake flavored with almond and vanilla, topped with lemon curd and cream cheese frosting!

5 from 4 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings squares

Ingredients

Pistachio Cake

2 cups unsalted pistachios unshelled
2 and ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter softened to room temperature
1 and ¾ cups granulated sugar
3 large egg at room temperature
2 large egg whites at room temperature
¾ cup sour cream at room temperature*
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 cup buttermilk at room

Lemon curd

1 cup granulated sugar
1 Tablespoon lemon zest
½ cup fresh lemon juice
3 large eggs
4 egg yolks
4 Tablespoons unsalted butter

Cream Cheese Frosting

1 cup unsalted butter room temperature
6 ounces cream cheese room temperature
4 cups powdered sugar
¼ cup heavy whipping cream
1 teaspoon pure vanilla extract
pinch of salt

Instructions

For The Cake

Preheat your oven to 350°F (175°C) Line a sheet pan with parchment paper and spread the pistachios in a single layer on the baking sheet. Bake the pistachios for about 8-10 minutes until fragrant.
Keep a close eye on them to prevent burning. They should become fragrant and lightly golden brown when toasted.
Once toasted, allow them to cool completely before pulverizing. If you pulverize them while they are warm, the will turn into a paste. They need to be room temperature. Allow them to cool for 10 minutes.
Once cooled, finely pulverize the pistachios using a food processor to resemble a fine crumb or sand.
Set the blended pistachios aside until you’re ready to fold them into the cake batter.
Keep your oven at 350F. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
In a stand size mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. With a rubber spatula, scrape down the sides and the bottom of the bowl.
With the mixer on medium high speed, start adding the eggs and egg whites, one at a time, beating for 30 seconds after each addition. Scrape the sides and bottom of the bowl after each addition
With the mixer on low, mix in the sour cream, pure vanilla extract, and almond extract until well combined. It might look slightly clumpy, don’t stress it, once the flour is added it will even out!
Gradually add a 3rd of the dry flour mixture to the wet ingredients, alternating half of with the buttermilk. Mix just until now more flour streaks remain. Repeat this ending with the dry ingredients. Do not overmix.
With a rubber spatula, gently fold in the chopped pistachios until evenly distributed throughout the batter.
Pour the cake batter into the prepared pan and with the back of a spoon spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, let the cake cool completely in the pan on a wire rack.

For the lemon curd

I suggest doing this section of the cake a day before to ensure that it sets properly.
In a medium saucepan, whisk the sugar, lemon zest, and lemon juice. in a small bowl, whisk in the whole eggs and yolks until combined, and then whisk them into the lemon mixture.
Whisking constantly, start cooking the mixture over medium-low heat until it’s thick like pudding, about 6 to 8 minutes. It will start to bubble, keep whisking and cook for about 30 more seconds Remove from the heat and whisk in the butter until fully incorporated.
Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it come to room temperature and then refrigerate.

For the cream cheese buttercream

In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low, add the powdered sugar, followed by the cream, vanilla extract, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.

Assembly

Once the cake has cooled completely in the pan, use a skewer or the back of a wooden spoon to poke holes all over the surface of the cake.
Take the lemon curd and carefully pour or spoon it over the surface of the cake, ensuring that it fills the holes. Use about half of the lemon curd for this step.
Spread the cream cheese evenly over the top of the cake, covering the lemon curd layer.
Take the remaining lemon curd and swirl it onto the cream cheese frosting using a spoon or spatula. You can create a marbled effect by gently dragging the lemon curd through the frosting.
Optionally, you can sprinkle some crushed pistachios or lemon zest on top for garnish.
Once assembled, slice and serve the lemon pistachio cake at room temperature!

Keyword cake, pistachio, sheetcake

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The Most Delicious Lemon Pistachio Cake Recipe