Pistachio Cake Recipe
Moist, soft Lemon Pistachio Cake is a simple single layer cake with a very moist spongy roasted pistachio cake topped with the silkiest, creamiest lemon cream cheese frosting. This cake is perfect for any occasion at any time of year, especially with a cup of tea!
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Servings: 9
Equipment
- Spatula
- Cake Pans
- Cooling Rack
Ingredients
Pistachio Cake Batter:
- 1 cup 142g all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon matcha powder optional
- ¾ cup 150g granulated sugar
- ⅓ cup 40g finely ground roasted salted pistachios
- ¼ cup 60ml olive oil or sunflower oil
- 1 large egg at room temperature
- ½ cup 120ml full fat yogurt
- 2 teaspoon lemon zest
- ¼ cup 60ml milk at room temperature
- ½ teaspoon 5ml pure vanilla extract
Cream Cheese Frosting:
- ½ cup 125g very soft cream cheese
- ⅔ cup 160ml whipping cream
- 4 tablespoon 50g granulated sugar
- 1 teaspoon 5ml lemon juice
- 1 teaspoon 5ml pure vanilla extract or almond extract
Instructions
- Preheat oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line an 8-inch round cake pan.
- Pulse pistachios until finely chopped in a food processor.
- Mix pistachio crumbs, caster sugar, flour, lemon zest, baking powder, and salt in a large bowl.
- Whisk oil, vanilla, eggs, milk, and yogurt in another bowl until combined.
- Gently fold wet ingredients into dry ingredients until just mixed.
- Spoon batter into the prepared pan and bake for 30-35 minutes until a skewer comes out clean. Cool on a wire rack.
Mascarpone Cream Frosting:
- Beat cream, mascarpone, and vanilla until thickened. Swirl in blackberry jam and spread over cooled cake.
Nutrition
Carbohydrates: 37g | Protein: 3g | Fat: 5g | Sodium: 344mg | Sugar: 20g