Lemon Pistachio Cake with Lovely Lemon Frosting Recipe

Byanna orden
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Introduction

This Lemon Pistachio Cake is a bright and nutty treat perfect for any occasion. The moist almond and oat flour base pairs beautifully with zesty lemon frosting and a touch of fruity jam, creating a delightful balance of flavors and textures.

The image shows a slice of a three-layer pistachio cake with creamy white frosting covering the outside. The cake layers have a light green color with small pistachio bits, and between each layer, there is a thick white frosting layer and a thin layer of red strawberry jam. The top of the slice is decorated with a whole red strawberry, and the cake is on a white round marble serving board with some crushed pistachios sprinkled around. In the background, there are stacked white plates with a woman's hand holding the cake slice from the side, all set on a white marbled surface with a soft pink wall behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup (135g) roasted shelled pistachios*
  • 1 ½ cups (169g) fine blanched almond flour
  • 1 cup (95g) oat flour, gluten free if desired
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • Zest from 2 large lemons
  • 1 cup (200g) granulated sugar (organic cane sugar recommended)
  • 4 large eggs, at room temperature
  • ½ cup (113g) plain or vanilla whole-milk Greek yogurt
  • ¼ cup (50g) fresh squeezed lemon juice
  • 1 teaspoon almond extract
  • 1 batch Lovely Lemon Frosting (see recipe link below)
  • 6 tablespoons low sugar strawberry jam (or blueberry jam as a substitute)
  • Strawberries or berries of choice, for topping

Instructions

  1. Step 1: Preheat your oven to 350°F. Line the bottom of three 6-inch round cake pans or two 8-inch round pans with parchment paper rounds and spray the parchment and pan sides with nonstick cooking spray. Parchment paper is essential to prevent sticking.
  2. Step 2: Prepare the pistachios by placing 1 cup into a food processor and processing on high until finely ground, about 30 seconds to 1 minute. Set aside 1 to 2 tablespoons for decorating later.
  3. Step 3: In a large bowl, whisk together the ground pistachios (excluding the reserved amount), almond flour, oat flour, baking powder, baking soda, and salt.
  4. Step 4: In a separate bowl, combine the sugar and lemon zest. Rub the zest into the sugar using your fingers for about 1 minute to infuse flavor. Add the eggs, Greek yogurt, lemon juice, and almond extract. Whisk until smooth.
  5. Step 5: Gradually add the dry ingredients to the wet, mixing with a wooden spoon until the batter is smooth. Optionally, add 1-2 drops of dye-free green food coloring for a fun color.
  6. Step 6: Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake for 18-25 minutes (for 8-inch pans) or 22-28 minutes (for 6-inch pans) until a toothpick inserted comes out clean or with a few crumbs.
  7. Step 7: Allow cakes to cool completely before removing them from the pans. Cakes should be at room temperature before frosting. They can be made a day ahead and refrigerated, wrapped well.
  8. Step 8: Prepare the Lovely Lemon Frosting according to the recipe here.
  9. Step 9: To frost, place 1-2 tablespoons of frosting on your cake stand and spread. Carefully invert a cake layer onto the stand, flat side up. Spread about ½ cup frosting evenly over the layer, then top with 3 tablespoons (6-inch cakes) or 6 tablespoons (8-inch cakes) of strawberry jam, leaving a ¼-inch border.
  10. Step 10: Repeat layering with remaining cakes and frosting. For three-layer cakes, frost the sides and top with about ½ cup frosting to create a crumb coat. Chill in the fridge for 15-20 minutes to firm the frosting.
  11. Step 11: After chilling, apply the remaining frosting smoothly over the cake. Garnish with the reserved ground pistachios and fresh berries just before serving.

Tips & Variations

  • Use parchment paper in cake pans to prevent sticking and ensure easy removal.
  • Swap strawberry jam for blueberry or raspberry jam for a different fruity flavor.
  • For a vegan version, try substituting eggs with flax eggs and use dairy-free yogurt and frosting alternatives.
  • Add a touch of green food coloring to the batter for a fun, subtle hue.

Storage

Store the cake in the refrigerator, well covered, for up to 5 days to maintain freshness. Before serving, bring to room temperature for best flavor. Leftover cake can be covered tightly and frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a close-up top view of a clear food processor bowl filled halfway with finely ground green and yellow pistachio crumbs, with the sharp metal blade visible at the center right side. Around the food processor, there are two small white bowls—one on the top left filled with whole pistachios and the other on the top center containing shelled pistachios. Some whole pistachios and small crumbs are scattered on a white marbled surface around the food processor. The colors mainly consist of green, yellow, and brown from the pistachios and the neutral tones of the clear and white kitchenware. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten free?

Yes, this recipe is naturally gluten free when using certified gluten-free oat flour. Just be sure your other ingredients are also gluten free.

How do I make the Lovely Lemon Frosting?

The frosting recipe is linked above; it’s a bright lemon buttercream that perfectly complements the nutty cake. It uses fresh lemon juice and zest for an intense citrus flavor.

Print
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Lemon Pistachio Cake with Lovely Lemon Frosting Recipe

★★★★★

4.9 from 82 reviews
  • Author: anna
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Lemon Pistachio Cake is a delightful blend of nutty pistachios and bright, tangy lemon, layered with luscious lemon frosting and a touch of strawberry jam. Made with almond and oat flours, it’s a gluten-free alternative packed with flavor and topped with fresh berries for a refreshing finish. Perfect for celebrations or a special dessert treat.

Ingredients

Scale

Dry ingredients:

  • 1 cup (135g) roasted shelled pistachios
  • 1 ½ cups (169g) fine blanched almond flour
  • 1 cup (95g) oat flour, gluten free if desired
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet ingredients:

  • Zest from 2 large lemons
  • 1 cup (200g) granulated sugar (organic cane sugar recommended)
  • 4 large eggs, at room temperature
  • ½ cup (113g) plain or vanilla whole-milk Greek yogurt
  • ¼ cup (50g) fresh squeezed lemon juice
  • 1 teaspoon almond extract

For the cake assembly:

  • 1 batch Lovely Lemon Frosting
  • 6 tablespoons low sugar strawberry jam (substitute blueberry jam if preferred)
  • Strawberries or berries of choice, for topping

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F. Line the bottom of three 6-inch or two 8-inch round cake pans with parchment paper rounds and spray the parchment and sides of the pans with nonstick cooking spray. This prevents sticking and ensures easy release.
  2. Grind pistachios: Place 1 cup pistachios into a food processor and pulse on high for 30 seconds to 1 minute until finely ground. Reserve 1 to 2 tablespoons for decorating the finished cake.
  3. Combine dry ingredients: In a large bowl, whisk together the ground pistachios (minus reserved), almond flour, oat flour, baking powder, baking soda, and kosher salt.
  4. Prepare wet ingredients: In another large bowl, rub the lemon zest into the sugar with your fingers for about 1 minute to release the lemon oils. Add the eggs, Greek yogurt, lemon juice, and almond extract, whisking until smooth and well combined.
  5. Mix batter: Add the dry ingredients to the wet ingredients, stirring with a wooden spoon until smooth. Optionally, add 1-2 drops of dye-free green food coloring for a festive look.
  6. Bake the cakes: Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake 18-25 minutes for 8-inch pans or 22-28 minutes for 6-inch pans, until a skewer inserted comes out clean or with a few moist crumbs. Cool completely before removing from pans. Cakes should be at room temperature before frosting.
  7. Make frosting: Prepare the Lovely Lemon Frosting as per recipe instructions.
  8. Assemble the cake: Place 1-2 tablespoons of frosting on the cake stand and spread out to anchor the bottom layer. Remove cakes from pans by running a butter knife around edges and inverting them onto the stand with the flat side up. Spread about ½ cup frosting on the first layer, then top with 3 tablespoons (for 6-inch cakes) or 6 tablespoons (for 8-inch cakes) of strawberry jam, spreading to within ¼ inch of the edges. Place the next cake layer flat-side up and repeat the frosting and jam layering. If using three layers, top with the third cake layer.
  9. Crumb coat: Cover the entire cake with approximately ½ cup frosting, smoothing with a bench scraper or offset spatula while turning the cake stand, to create a thin, even crumb coat layer. Refrigerate for 15-20 minutes to firm up.
  10. Final frosting and decoration: After chilling, apply remaining frosting smoothly over top and sides for a neat finish. A slightly ‘naked’ look is fine. Dust reserved ground pistachios on top and add fresh strawberries or mixed berries in the center just before serving for freshness.
  11. Storage: Serve immediately or store the cake well-covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Use parchment paper in cake pans to prevent sticking and ensure easy removal.
  • Allow cakes to cool completely and reach room temperature before frosting for the best results.
  • The cake can be made a day ahead and refrigerated well wrapped.
  • Optional addition of natural green food coloring can enhance the visual appeal.
  • Choose gluten free oat flour to maintain the cake’s gluten free status.
  • Fresh berries should be added just before serving to maintain their freshness.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Lemon cake, pistachio cake, gluten free cake, almond flour cake, lemon frosting, strawberry jam, layered cake, nutty cake, citrus dessert

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