Pistachio Lemon Cake with Lemon Frosting (video)
Creamy, dreamy pistachio lemon cake made with delicate pistachio lemon cake layers, frosted with a creamy lemon cream cheese frosting, then garnished with more pistachios and lemon wedges. Every bite is bursting with zesty lemon flavor and nutty pistachios! You’ll love the combination of flavors! This incredible pistachio cake is perfect for any occasion, and I love it especially for spring holidays!
Watch My Pistachio Lemon Cake Video Tutorial
Watch my YouTube pistachio lemon cake video tutorial for step-by-step instructions for making this beautiful and delicious cake! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Pistachio Lemon Cake
Here are my tips for the main ingredients you’ll need to make this delicious lemon pistachio cake! Find the full list of ingredients in the printable recipe card below.
- Pistachios – you can use salted or unsalted pistachios for this recipe. Measure out shelled pistachios.
- Lemons – fresh lemon zest is truly the best way to add incredible lemon flavor!
- Unsalted Butter – always use unsalted butter for baking! It gives you more control over the salt content in the recipe.
- Cream Cheese – soften the cheese at room temperature while making the cake layers.
- Lemon Extract – if you don’t have lemon extract, simply add additional lemon zest to each part of the recipe.
- All Purpose Flour – this recipe works best with regular flour. If you’re looking to make the recipe with gluten-free flour, I recommend using a gluten-free baking flour mix.
Supplies & Tools for the Recipe
Need some supplies or tools to make this pistachio cake at home? Shop my Amazon Affiliate links for the items I recommend. See Disclosure Statement.
- Cake Turntable for Decorating
- Cake Spatulas
- 8-inch Aluminum Cake pans
- Disposable Pastry Bags
- KitchenAid Handheld Mixer
- Cuisinart Food Processor
Preparing the Pistachio Lemon Cake Batter
This incredible pistachio lemon cake starts with delicate cake layers! They’re dotted with loads of finely diced pistachios with a gentle hint of lemon zest. Here’s how to make them:
- Preheat the oven to 350°F. Line three, 8-inch cake pans with parchment paper, or spray the sides and bottom with a non-stick baking spray.
- Add the granulated sugar into a large mixing bowl, then zest the lemons directly into the sugar. Use your fingers to blend the zest and sugar together.
- Next, squeeze out the lemon juice from the zested lemons; you may need an additional lemon. Pour the lemon juice into the mixing bowl.
- Add the melted butter, eggs, sour cream, vanilla extract, and lemon extract. Use a whisk or a mixer and blend everything together.
- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and sea salt. Sift the dry ingredients into the wet batter, then mix just until well incorporated.
- Last, fold in finely diced pistachios. I place mine into a food processor and pulse for one minute.
Baking Instructions for Lemon Cake
- Divide the cake batter evenly between the three prepared pans; use a kitchen scale for accuracy. Use an off-set spatula to spread the batter evenly.
- Bake the cake layers at 350°F for 22 to 24 minutes, just until the tops are lightly browned, and the cake springs back when lightly pressed on the top. A toothpick inserted into the center should come out clean.
- Remove the cakes from the oven, cool in the pans for 5 minutes, then gently remove from the pans and put onto a wire rack to cool. Remove the parchment paper from the bottom.
How to Make Lemon Cream Cheese Frosting
While the cake layers are cooling, it’s a great time to prepare the cream cheese frosting! Here’s to make it:
- For the frosting: place the softened butter into a mixer bowl with a flat beater attached. If using a handheld mixer, use the beaters. Beat the butter by itself for about 7 to 10 minutes, until it’s light and fluffy.
- Next, add softened cream cheese. Beat the cheese and butter together for about 5 minutes, until well combined.
- Add the zest of 1 lemon, lemon extract, vanilla extract, sea salt, and half the powdered sugar. Mix for about 1 minute on low speed.
- Add the remaining powdered sugar. Once it’s well incorporated, beat the frosting on medium-high speed for 4 to 6 until the frosting is fluffy and creamy.
- If not assembling the cake right away, keep the frosting refrigerated. If the frosting gets too soft, place the entire bowl into the refrigerator for 1 hour, then mix again.
How to Make Pistachio Lemon Cake
Once the cake layers have cooled completely, it’s time to assemble this stunning pistachio lemon cake!
- Use a long-serrated knife to level the top of the cake layers. Use a pastry brush to lightly soak the cake layers with milk.
- To assemble the cake, spread a generous amount of lemon frosting between each cake layer using an off-set spatula.
- Apply a light, crumb coat layer of frosting on the outside of the cake, then refrigerate for 30 minutes. Once chilled, apply a generous, final layer of frosting on the outside of the cake and smooth with cake spatulas.
- If desired, garnish the sides of the cake with finely ground pistachios.
- Transfer any remaining frosting into a pastry bag; I used a simple, round tip. Pipe dollops of cream onto the cake, then garnish with lemon wedges. Watch my video tutorial to see how I decorated my cake.
Serving & Storing Suggestions
This incredible pistachio lemon cake can be enjoyed right away and at room temperature. It can stand at room temperature for about 3 hours.
I recommend refrigerating the cake for longer storage. If storing the cake in the refrigerator overnight, allow the cake to warm back up to room temp before serving and enjoying.
More Recipes to Try!
Enjoyed this delicious pistachio lemon cake recipe? Check out some of my other recipes you’re sure to love!
- Easy Lemon Ricotta Cake – a simple, delicate and extra lemon-y cake with lemon whipped cream! Super easy to make and so delicious!
- Lemon Poppy Seed Cake – a delicious, lemony cake with poppy seed cake layers, lemon curd filling, and lemon frosting!
- Lemon Lavender Cake – delicate lavender cake layers filled with lemon curd, with lemon cream cheese frosting!
- Pistachio Baklava Cake – if you love pistachios and honey, you’ll love this amazing cake with honey and pistachio buttercream!
- Pistachio Carrot Cake – my favorite carrot cake recipe, with pistachios and a creamy cream cheese frosting!
- Lemon Raspberry Cake – a fruity and creamy cake with raspberry lemon cake layers and cream cheese frosting!
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Pistachio Lemon Cake with Lemon Frosting (video)
Delicate pistachio lemon cake with creamy lemon cream cheese frosting, garnished with more pistachios and lemons. Perfect for any occasion!
Ingredients
For Pistachio Lemon Cake:
- 1 1/2 cups white granulated sugar
- zest from 2 large lemons
- 1/2 cup lemon juice, freshly squeezed
- 1 cup unsalted butter, melted
- 4 large eggs, at room temp
- 1 cup sour cream, or Greek yogurt
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cups finely diced pistachios
For Cream Cheese Frosting:
- 2 cups unsalted butter, softened at room temp; not too soft!
- 16 oz cream cheese, softened at room temp
- zest from 1 large lemon
- 1 1/2 tsp lemon extract
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 5 cups powdered sugar
Extras:
- 1/3 cup milk, for soaking cake layers
- 1/2 cup finely ground pistachios, for garnish
- 1 large lemon, sliced; for garnish
Instructions
Making the Cake Layers:
- Preheat the oven to 350°F. Line three, 8-inch cake pans with parchment paper, or spray the sides and bottom with a non-stick baking spray.
- Add the granulated sugar into a large mixing bowl, then zest the lemons directly into the sugar. Use your fingers to blend the zest and sugar together.
- Next, squeeze out the lemon juice from the zested lemons; you may need an additional lemon to get the needed ½ cup juice. Pour the lemon juice into the mixing bowl.
- Add the melted butter, eggs, sour cream, vanilla extract, and lemon extract. Use a whisk or a mixer and blend everything together.
- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and sea salt. Sift the dry ingredients into the wet batter, then mix just until well incorporated.
- Last, fold in finely diced pistachios. I place mine into a food processor and pulse for one minute.
Baking Instructions:
- Divide the cake batter evenly between the three prepared pans; use a kitchen scale for accuracy. Use an off-set spatula to spread the batter evenly.
- Bake the cake layers at 350°F for 22 to 24 minutes, just until the tops are lightly browned, and the cake springs back when lightly pressed on the top. A toothpick inserted into the center should come out clean.
- Remove the cakes from the oven, cool in the pans for 5 minutes, then gently remove from the pans and put onto a wire rack to cool. Remove the parchment paper from the bottom.
Making the Frosting:
- For the frosting: place the softened butter into a mixer bowl with a flat beater attached. If using a handheld mixer, use the beaters. Beat the butter by itself for about 7 to 10 minutes, until it’s light and fluffy.
- Next, add softened cream cheese. Beat the cheese and butter together for about 5 minutes, until well combined.
- Add the zest of 1 lemon, lemon extract, vanilla extract, sea salt, and half the powdered sugar. Mix for about 1 minute at a low speed.
- Add the remaining powdered sugar. Once it’s well incorporated, beat the frosting on medium-high speed for 4 to 6 until the frosting is fluffy and creamy.
- If not assembling the cake right away, keep the frosting refrigerated. If the frosting is too soft, place the entire bowl into the refrigerator for 1 hour, then mix again.
Assembling the Cake:
- Use a long-serrated knife to level the top of the cake layers. Use a pastry brush to lightly soak the cake layers with milk.
- To assemble the cake, spread a generous amount of lemon frosting between each cake layer using an off-set spatula.
- Apply a light, crumb coat layer of frosting on the outside of the cake, then refrigerate for 30 minutes. Once chilled, apply a generous, final layer of frosting on the outside of the cake and smooth with cake spatulas.
- If desired, garnish the sides of the cake with finely ground pistachios.
- Transfer any remaining frosting into a pastry bag; I used a simple, round tip. Pipe dollops of frosting onto the cake, then garnish with lemon wedges. Watch my video tutorial to see how I decorated my cake.
Serving & Storing:
- This pistachio lemon cake can be enjoyed right away and is best enjoyed at room temp.
- I recommend refrigerating the cake for longer storage. If storing the cake in the refrigerator overnight, allow the cake to warm back up to room temp before serving and enjoying.
Nutrition
Serving: 1(1/16th) slice | Calories: 849kcal | Carbohydrates: 82g | Protein: 10g | Fat: 56g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 314mg | Potassium: 292mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1675IU | Vitamin C: 8mg | Calcium: 117mg | Iron: 2mg
Do you prefer salted or unsalted pistachios for this recipe?
Hi Molly! I usually use salted or lightly salted pistachios. I find a little bit of saltiness really helps offset the sweetness. Enjoy!
Hi can I replace 1 1/2 cup of diced pistachios with ground pistachios?
Hi Michele! Yes, ground pistachios will also work well. Have fun baking and enjoy!
This cake looks delicious. Can I make it as a Bundt cake instead of a layered cake?
Hi Andrea! Sure, the batter should work great for a bundt cake, too. I personally haven’t done this, so I’m not sure about the timing. You can add some lemon frosting on the outside of the bundt once it’s cooled. Enjoy!
I absolutely love your recipes Tatyana. I baked the cake and before I assemble it wanted to ask what I can use instead of milk to soak the cake.
Thank you.
Hi Dorothy! I’m so glad you’re enjoying my recipes! You can also use plain or sweetened black tea, or a simple syrup. For the syrup, combine 1 cup water with 1/4 cup sugar and stir until the sugar is completely dissolved. I hope you love this cake!