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Lemon Pistachio Cake Recipe

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4.4 from 6 reviews

This Lemon Pistachio Cake is a delightful and moist treat combining the bright, zesty flavor of fresh lemons with the nutty richness of ground pistachios. Baked to perfection with a tender crumb and topped with luscious whipped cream, it’s an ideal dessert for any occasion that offers a balance of tangy freshness and nutty indulgence.

Ingredients

Cake Ingredients

  • 2 cups (240 grams) all-purpose flour
  • 3/4 cup finely ground pistachios (a heaping 1/2 cup shelled whole pistachios)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 3/4 cup sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice (from about 1 1/2 lemons)
  • 1 tbsp lemon zest (from 1 lemon)
  • 1 cup buttermilk
  • 1 cup olive oil
  • 1 tsp vanilla extract

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare Pan: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, finely ground pistachios, baking powder, baking soda, kosher salt, and sugar. Stir together thoroughly to distribute all components evenly.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, fresh lemon juice, lemon zest, buttermilk, olive oil, and vanilla extract until well combined to create a smooth wet mixture.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and gently stir just until combined. Be careful not to overmix to maintain a tender cake crumb.
  5. Bake the Cake: Pour the batter into the prepared springform pan. Bake in the oven for 45 to 50 minutes, or until a cake tester or toothpick inserted into the center comes out with moist crumbs but no raw batter.
  6. Cool and Remove Pan: Allow the cake to cool completely in the pan. Then, run a sharp knife around the edges to loosen and remove the ring of the springform pan.
  7. Prepare Whipped Cream: In a clean bowl, beat the heavy cream, powdered sugar, and vanilla extract until medium peaks form. This will create a smooth and fluffy whipped cream topping.
  8. Serve: Either spread the whipped cream over the top of the cooled cake or serve it on the side. Optionally, garnish with additional lemon zest and pistachios for extra flavor and presentation.

Notes

  • Use freshly ground pistachios for the best flavor and texture.
  • Do not overmix the batter to keep the cake light and fluffy.
  • The cake tester toothpick might have moist crumbs; avoid baking until completely dry to prevent dryness of the cake.
  • You can substitute buttermilk by combining 1 tablespoon vinegar or lemon juice with 1 cup milk, letting it sit for 5 minutes before use.
  • For a dairy-free alternative, replace buttermilk and heavy cream with suitable plant-based options and adjust accordingly.
  • The whipped cream topping can be flavored with a little lemon zest to enhance the lemon flavor further.

Find it online: https://marthatasty.com/lemon-pistachio-cake-recipe/