Homemade Lemon Pistachio Cake {Easy & Delicious!}

This buttery lemon pistachio cake is easy to make and so super delicious! The ground pistachio flour gives this loaf cake a wonderfully warm, nutty flavor that pairs perfectly with the tangy lemon. It’s perfect for a low-fuss dessert or an afternoon snack!

Easy Lemon Pistachio Cake Recipe

If you like cakes made with almond flour (like I do!), you’re going to love lemon pistachio cake!

The ground pistachios give this moist pound cake a very similar (slightly nutty) flavor to cakes made with almond flour. And The lemon zest and lemony glaze really dial up the flavor! Plus, I’ve also added some Greek yogurt, which helps give it a super tender, moist crumb.

The end result is a bright, flavorful cake that has just the right amount of sweetness!

How to Make Pistachio Cake from Scratch

Plus, this moist loaf cake is super easy to make with under 10 simple ingredients! Here is what you are going to need.

• SUGAR
• UNSALTED BUTTER
• EGGS
• CAKE FLOUR: I prefer to use cake flour. After recipe testing it, I found the cake came out lighter when using cake flour, which has less protein than all-purpose flour.
• GROUND PISTACHIOS: To make this, just throw shelled pistachios (salted or unsalted) into a food processor and process until you have a roughly ground pistachio flour. It should resemble almond flour in texture.
• BAKING POWDER
• GREEK YOGURT: The Greek yogurt helps keep the cake moist.
• LEMON ZEST
• PURE ALMOND EXTRACT: This is optional. but I do think it helps elevate the flavor. I use this one.
• FOR THE GLAZE AND TOPPINGS: I topped the cake with a glaze made with confectioners’ sugar (powdered sugar) and lemon juice. I then added pistachios and lemon zest.

STEP-BY-STEP RECIPE INSTRUCTIONS:

To make this pistachio cake recipe, just follow these simple directions. The full recipe is in the recipe card below.

• PREP: Heat the oven to 350 degrees F. Grease a 9 by 5-inch loaf pan with butter or spray baking oil and then line with parchment paper and grease again. Set aside.
• CREAM SUGAR AND BUTTER: Mix together the butter and sugar together in a stand mixer fitter fitted with a paddle or whisk attachment. You can also use a hand-held mixer. Beat until the mixture is light and creamy, about 2 minutes.
• ADD IN THE EGGS: Add in the eggs one at a time and mix until combined. Scrape down the sides of the bowl if needed.
• MIX DRY INGREDIENTS: In a separate bowl, mix together the flour, ground pistachios, and baking powder. Add to the sugar and butter mixture slowly and mix until combined.
• ADD THE WET INGREDIENTS: Next, mix in the Greek yogurt, almond extract (if using), and lemon zest. Stir until just combined. The batter will be thick.
• BAKE: Add the batter to the prepared baking pan and cook until the cake is set and starting to pull away from the sides of the pan, about 50-60 minutes. If the top of the cake starts to get too brown before it’s ready, tent it loosely with foil.
• LET COOL: Let the cake cool on a wire cooling rack until it reaches room temperature before removing it from the pan and frosting.
• GLAZE AND SERVE: Once the cake has cooled, you can drizzle with the lemon glaze and decorate as desired. I used pistachios and some lemon zest.
• STORING: You can store any leftover pistachio cake in an airtight container (or wrap) at room temperature for up to two days.

A Few More Recipe Tips:

• CAN I MAKE MY CAKE GREEN?: Even though pistachios are green, this cake is not. It’s actually more of a light mustard yellow color. If you’d like to make your cake green (for St. Patrick’s Day?), just add a tiny drop of green food coloring to the batter.
• SALTED OR UNSALTED PISTACHIOS?: I used shelled roasted and salted pistachios in this cake. It turned out great! You can also use raw and/or unsalted pistachios.
• LET IT COOL BEFORE GLAZING: I get it. The cake looks and smells amazing and you’re excited to dig in. But if you don’t let the cake cool completely before adding the glaze, it will run off or be absorbed.

Love this recipe? Try these too!

COCONUT CAKE WITH CREAM CHEESE FROSTING
THE PERFECT PARTY CAKE {WITH LEMON AND COCONUT}
COCONUT TRES LECHES CAKE WITH RUM WHIPPED CREAM

Lemon Pistachio Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Laura | Growing Up Cali
• Total Time: 75 minutes + Cooling
• Yield: 6–8 servings 1x

Print Recipe

Pin Recipe

Description

This buttery, moist lemon pistachio cake is easy to make and super delicious! The ground pistachio flour gives this loaf cake a wonderfully warm, nutty flavor that pairs perfectly with the bright, tangy lemon zest. It’s perfect for a low-fuss dessert or an afternoon snack!

---

Ingredients

Units USM Scale 1x2x3x

FOR THE CAKE:

• 1 1/4 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
• 4 eggs at room temperature
• 2 cups cake flour
• 1 1/2 cups finely ground pistachios (5 ounces/140 grams)
• 1 tablespoon baking powder
• 1/2 cup full fat plain Greek yogurt
• 1 tablespoon lemon zest
• 1 teaspoon almond extract (optional)

FOR THE TOPPING:

• 2 cups confectioners’ sugar, sifted
• 3 tablespoons fresh lemon juice
• 2 tablespoons milk, nut milk or your choice or water
• 1/4 cup pistachios

Cook Mode Prevent your screen from going dark

---

Instructions

1. PREP: Heat the oven to 350 degrees F. Grease a loaf pan with butter or spray baking oil and then line with parchment paper and grease again. Set aside.
2. CREAM SUGAR AND BUTTER: Mix together the butter and sugar together in a stand mixer fitter fitted with a paddle or whisk attachment. You can also use a hand-held mixer. Beat until the mixture is light and creamy, about 2 minutes.
3. ADD IN THE EGGS: Add in the eggs one at a time and mix until combined. Scrape down the sides of the bowl if needed.
4. MIX DRY INGREDIENTS: In a separate bowl, mix together the flour, ground pistachios, and baking powder. Add to the sugar and butter mixture slowly and mix until combined.
5. ADD THE WET INGREDIENTS: Next, mix in the Greek yogurt, almond extract, and lemon zest. Stir until just combined. The batter will be thick.
6. BAKE: Add the batter to the prepared baking pan and cook until the cake is set and starting to pull away from the sides of the pan, about 50-60 minutes. If the top of the cake starts to get too brown, tent it loosely with foil.
7. LET COOL: Let the cake cool in the pan on a wire cooling rack until it reaches room temperature before removing it from the pan and frosting.
8. MAKE THE GLAZE: While the cake is cooling, make the glaze by mixing together the confectioners’ sugar, lemon juice, and milk. The glaze should be thick but pourable.
9. GLAZE AND SERVE: Once the cake has cooled, you can drizzle with the lemon glaze and decorate as desired. I used pistachios and some lemon zest. 
10. STORING: You can store any leftover pistachio cake in an airtight container (or wrap) at room temperature for up to two days.

Notes

MAKE YOUR CAKE GREEN: Even though pistachios are green, this cake is not. It’s actually more of a light mustard yellow color. If you’d like to make your cake green (for St. Patrick’s Day?), just add a tiny drop of green food coloring to the batter. 

SALTED OR UNSALTED PISTACHIOS?: I used shelled roasted and salted pistachios in this cake. It turned out great! You can also use raw and/or unsalted pistachios. 

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Bake