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Lemon Pistachio Cake

Lemon pistachio cake with tender pistachio-flecked layers and bright lemon cream cheese frosting. Crushed pistachios coat the sides, while lemon zest curls crown the top.
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Prep Time 25 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: Mediterranean-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the pistachio cake
  • 1.5 cup shelled pistachios finely ground
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup butter softened (1.5 sticks)
  • 1.5 cup granulated sugar
  • 4 large eggs
  • 2 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 0.5 cup sour cream
For the lemon cream cheese frosting
  • 8 oz cream cheese softened
  • 1 cup butter softened (1 stick)
  • 3 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 0.5 cup crushed pistachios for garnish and sides
  • 2 tbsp lemon zest curls for top garnish

Equipment

  • 2 sheet pan
  • 1 Dutch oven

Method
 

Make the pistachio cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round pans; line with parchment for easy release.
  2. Whisk the finely ground pistachios, all-purpose flour, baking powder, and salt together until evenly combined.
  3. Beat the softened butter and granulated sugar until fluffy and lighter in color.
  4. Add the large eggs one at a time, mixing after each addition until the batter looks smooth.
  5. Stir in the lemon zest, fresh lemon juice, and sour cream until fully incorporated.
  6. Fold the pistachio-flour mixture into the batter just until no dry pockets remain.
  7. Divide the batter between the pans and bake for 30-35 minutes at 350°F, until a toothpick comes out clean.
  8. Cool completely before frosting so the layers stay sturdy and the frosting won’t melt.
Make frosting and assemble
  1. Beat the softened cream cheese and butter until smooth and lump-free.
  2. Add the powdered sugar, lemon juice, and lemon zest, then beat until fluffy.
  3. Fill and frost the cake with the lemon cream cheese frosting, spreading evenly to the edges.
  4. Press crushed pistachios around the sides so they adhere to the frosting.
  5. Arrange lemon zest curls on top for a bright, curled finish.

Notes

For the cleanest layers and best texture, cool the cakes fully to room temperature before frosting; if they’re warm, the frosting can slip. Store covered in the refrigerator up to 5 days. Freezing is yes—freeze unfrosted layers wrapped tightly up to 2 months, then thaw and frost. For a lighter option, substitute half of the powdered sugar with a 1:1 baking-style sugar replacement formulated for frosting (texture will be slightly less sweet).