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Lemon Pistachio Cake

Bright citrus and nutty sweetness come together in the most comforting, slice-worthy cake. Simple pantry ingredients and easy steps make it totally doable—even on a busy weekday.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup plain Greek yogurt or sour cream
  • lemon zest from 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup pistachios finely chopped
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup pistachios finely chopped, for topping
  • lemon slices for topping
  • lemon zest extra, for topping

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing after each addition.
  5. Mix in Greek yogurt, lemon zest, lemon juice, and vanilla.
  6. Gradually add dry ingredients to the wet mixture.
  7. Fold in chopped pistachios.
  8. Pour batter into prepared pan.
  9. Bake for 30–35 minutes or until a toothpick comes out clean.
  10. Let the cake cool completely.
  11. Beat cream cheese, powdered sugar, and vanilla until smooth.
  12. Whip heavy cream separately.
  13. Fold whipped cream into cream cheese mixture.
  14. Spread frosting over cooled cake.
  15. Top with chopped pistachios, lemon slices, and extra lemon zest.

Notes

Store the frosted cake in the refrigerator for up to 3–4 days to keep it fresh. Serve with fresh fruit or a warm drink for a simple, comforting dessert.