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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

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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Find it online: https://recipiana.com/lemon-pistachio-cake-with-lovely-lemon-frosting-recipe/