Lemon Pistachio Cake with Lovely Lemon Frosting
User Reviews
4.9
70 reviews
Excellent
Lemon Pistachio Cake with Lovely Lemon Frosting
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This Lemon Pistachio Cake features ground roasted pistachios blended with almond and oat flours, enriched with fresh lemon zest, yogurt, and lemon juice. The batter is baked into moist layers, which are then filled and topped with a bright lemon frosting and strawberry jam, finished with fresh berries and pistachio garnish. The combination offers a nutty texture balanced by tangy citrus and subtle sweetness.
Description
The Lemon Pistachio Cake combines finely ground roasted pistachios with almond and oat flours to create a moist, nut-forward batter. Lemon zest is incorporated into the sugar, releasing aromatic oils, while Greek yogurt and lemon juice add moisture and a tangy brightness. Eggs and a touch of almond extract further enrich the flavor profile. The batter is baked in round pans lined with parchment paper to prevent sticking.
Layers of this cake are assembled with a fresh lemon frosting and a thin spread of strawberry or blueberry jam, adding both tartness and sweetness. Topped with additional berries and reserved ground pistachios, the cake balances nutty crunch with smooth, citrusy frosting and juicy fruit accents.
This cake suits gatherings where a flavorful, textured dessert is desired. The use of almond and oat flours makes it distinct from traditional wheat cakes, offering a nutty nuance and tender crumb.
Freezing instructions are available in the original blog post, and using roasted salted pistachios can intensify flavor, though unsalted nuts can be substituted. Careful preparation of pans with parchment paper is essential to prevent sticking.
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Ingredients
- Dry Ingredients:
- 1 cup pistachios roasted; shelled
- 1 ½ cups almond flour fine; blanched
- 1 cup oat flour gluten free if desired
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Wet Ingredients:
- lemon zest from 2 large
- 1 cup granulated sugar organic cane sugar used
- 4 egg large, at room temperature
- ½ cup Greek yogurt plain or vanilla; whole-milk
- ¼ cup lemon juice fresh squeezed
- 1 teaspoon almond extract
- For the cake:
- 1 batch Lovely Lemon Frosting
- 6 tablespoons strawberry jam low sugar; or substitute blueberry jam
- strawberries or berries of choice; for topping
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of the pans with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER – do not forget or the cakes will stick to the pan.
- Prepare pistachios: Add 1 cup pistachio to the bowl of a food processor and process on high until pistachios are finely ground, about 30 seconds to 1 minute. Reserve 1 to 2 tablespoons of ground pistachios and set aside for decorating the cake later.
- Mix together the dry ingredients: In a large bowl, add the pistachios (minus the 1 to 2 tablespoons reserved), then whisk in the almond flour, oat flour, baking powder, baking soda and salt.
- Mix together the wet ingredients: In a separate large bowl, add the sugar and lemon zest and use clean fingers to rub the zest into the sugar for 1 minute. This will infuse the lemon flavor into the sugar. Next add the eggs, yogurt, lemon juice and almond extract; whisk until smooth and well combined. Add the dry ingredients to the wet ingredients and mix well with a wooden spoon until smooth. Mix in 1 to 2 drops of dye free food coloring if you want it more green and fun!
- Bake the cakes: Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 18-25 minutes in the two 8-inch pans or 22-28 minutes for three 6-inch pans. My 6-inch pans were done at 25 minutes. Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow the cake to cool completely before removing from the pans. The cake should be room temperature when you frost it. This is very important. Cakes can be made a day ahead if you’d like and kept individually well wrapped in the fridge.
- Make your frosting according to the recipe here.
- Frost the cake: Place about 1 to 2 tablespoons down onto the cake stand and spread out. Run a butter knife around the edges of the pan for easy removal then invert a cake onto the cake stand (so the flat side is up), add about 1/2 heaping cup frosting and spread toward the edges. Add 3 tablespoons (if using 6-inch cakes) or 6 tablespoons (if using 8-inch cakes) of strawberry jam on top of the frosting and use a knife to spread towards the edge leaving about ¼ inch border so the jam doesn’t squish out of the cake. Place the next layer of cake, flat-side up, on top of the first layer, and repeat, topping with an additional 1/2 cup of frosting and spreading it to the edge. Top with another 3 tablespoons of strawberry jam (if using a 6-inch cake). Place the third layer (if using) flat-side up on top, then frost the top and sides of the cake with ½ cup of frosting, using a bench scraper or offset spatula to create a uniform, very thin layer of frosting around the cake. It helps to do this while slowly spinning the cake stand and gently pressing the scraper against the side of the cake. (This step is called a crumb coat which will allow for a beautiful, seamless look once complete.)
- Transfer the cake to the fridge for 15 to 20 minutes, until the crumb coat layer of frosting has firmed up to the touch. Once the cake is chilled, repeat the process of frosting the top and sides of the cake with the remaining frosting, using an offset spatula. Since the cake has been chilled, the crumb coat should allow for a smoother finish. If the cake is slightly ‘naked’ on the outside, that’s okay, it’s going to be delicious! Garnish with a dusting of reserved ground pistachios. Top with fresh strawberries (or mixed berries) in the middle just before serving the cake to make sure they stay as fresh as possible!
- Store: Enjoy immediately or store the cake in the fridge for up to 5 days, well-covered to ensure freshness.
Notes
- Use roasted and shelled pistachios; salted pistachios add extra flavor but unsalted can be used.
- Line cake pans with parchment paper and spray sides with nonstick spray to prevent sticking.
- For freezing instructions, consult the original blog post to maintain cake quality.
Genuine Reviews
User Reviews
Overall Rating
4.9
70 reviews
Excellent
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