Lemon Pistachio Cake

If you’re searching for a cake that’s vibrant, moist, and absolutely dreamy, this Lemon Pistachio Cake is your answer! Each bite bursts with tangy lemon and rich, earthy pistachios, wrapped up in a tender crumb that’s impossible to resist.

The sunny citrus flavor and delicate nutty crunch make this a must-try for anyone who loves a unique twist on classic cakes. It’s deceptively simple, but the results are show-stopping—perfect for holidays, brunches, or impressing at your next dinner party.

This recipe was inspired by my love for Mediterranean flavors and a family tradition of baking with nuts and citrus. It’s become a household favorite and I know it’ll be a hit in your kitchen, too.

Why You'll Love This Recipe

• Unbelievably moist and tender crumb in every bite
• Bright, zesty lemon flavor paired with subtly sweet pistachios
• Easy enough for a beginner, yet impressive enough for guests
• Versatile for any occasion, from brunch to birthdays
• Can be made ahead and stays delicious for days

Key Ingredients for Lemon Pistachio Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Pistachios

Pistachios are the star of this cake, bringing a sweet, nutty flavor and lovely green hue. Use shelled, unsalted pistachios for best results. For extra depth, toast them lightly before chopping. If you can’t find pistachios, almonds or walnuts can stand in, though the flavor will shift slightly.

Lemons

Fresh lemon juice and zest infuse the cake with bright, tangy notes that perfectly balance the richness. Always use fresh lemons for zest and juice—bottled juice just can’t compete. Meyer lemons are a wonderful alternative if you like a sweeter, floral aroma.

Greek Yogurt

Greek yogurt lends incredible moisture and a subtle tang, making the crumb soft and tender. Full-fat Greek yogurt works best, but plain yogurt or sour cream are good substitutes. If dairy-free, coconut yogurt will still yield a moist cake.

Olive Oil

A good quality extra-virgin olive oil gives the cake a delicate richness and keeps it ultra-moist. Don’t worry, the olive oil won’t overpower the flavor! Light olive oil or even sunflower oil can work if you prefer a more neutral taste.

All-Purpose Flour

All-purpose flour provides structure while keeping the crumb light. If you want a gluten-free cake, use a 1:1 gluten-free flour blend—just check that it includes xanthan gum for best texture.

Instructions for Lemon Pistachio Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Pistachios

Pulse the pistachios in a food processor until finely ground, but not a paste. Set aside 2 tablespoons for topping if you like extra crunch. Chopping by hand works too, just aim for small, even pieces.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground pistachios. Mixing them first helps evenly distribute the pistachios for a consistent texture.

Combine Wet Ingredients

In a large mixing bowl, whisk the Greek yogurt, olive oil, and sugar until smooth. Beat in the eggs, one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.

Make the Batter

Gradually add the dry mixture to the wet, stirring gently until just combined. Don’t overmix; a few streaks of flour are okay. The batter will be thick and fragrant.

Bake the Cake

Pour the batter into a greased and parchment-lined 9-inch round cake pan. Smooth the top. Bake at 350°F (175°C) for 32-36 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and springy.

Cool and Glaze

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. For the glaze, whisk powdered sugar, lemon juice, and just enough milk for a pourable consistency. Drizzle over the cooled cake and sprinkle with reserved pistachios.

Recipe Variations

Gluten-Free Lemon Pistachio Cake

Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Check that your blend includes xanthan gum for the best texture. All other ingredients remain the same—your cake will be just as moist and flavorful!

Vegan Option

Swap the eggs for three flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg, mixed and set for 5 minutes). Use plant-based yogurt and a mild vegetable oil or vegan butter. The cake will turn out moist with a slightly denser crumb.

Orange-Pistachio Twist

Replace the lemon zest and juice with orange for a warmer, sweeter citrus flavor. This variation is lovely for autumn or winter gatherings.

Nut-Free Adaptation

Simply omit the pistachios and add an extra 1/3 cup flour. You’ll still get a deliciously tangy lemon cake, perfect for those with nut allergies.

Serving Suggestions

This vibrant cake shines alongside a dollop of whipped cream or a scoop of vanilla gelato. For extra flair, garnish with thinly sliced lemons, edible flowers, and a scatter of chopped pistachios. It pairs beautifully with hot tea, iced coffee, or a sparkling citrus cocktail for brunch.

Storage and Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let it come to room temperature before serving for best texture. To freeze, wrap slices tightly in plastic and foil, and freeze for up to 2 months. Thaw slices overnight in the fridge or at room temperature. Avoid microwaving the glaze, as it can melt—just let it warm gently on the counter.

Frequently Asked Questions About Lemon Pistachio Cake (FAQ)

Q: Can I use store-bought pistachios that are roasted and salted?
A: Yes, but opt for unsalted if possible. If you only have salted pistachios, rinse, pat dry, and lightly toast them to remove excess salt.

Q: Can I make this cake ahead of time?
A: Absolutely! The cake tastes even better the next day as the flavors meld. Glaze just before serving for the freshest appearance.

Q: What if I don’t have Greek yogurt?
A: You can substitute with regular plain yogurt or sour cream. The texture will remain moist and delicious.

Ready to elevate your baking with this zesty, nutty Lemon Pistachio Cake? It's easy to make, bursting with sunny flavor, and sure to wow at any gathering. Give it a try and let me know how it turned out—be sure to leave a comment and a rating below!