The Lemon Pistachio Matcha Cake with Cream Cheese Frosting Recipe is an absolute showstopper that combines vibrant flavors and delightful textures in every bite. Bright lemon zest and earthy matcha intertwine with crunchy pistachios to create a unique and refreshing cake, while the luscious cream cheese frosting adds a tangy, velvety finish that keeps you coming back for more. Whether you are looking for a stunning dessert for a special occasion or a comforting treat to brighten your day, this cake is a heartfelt favorite that’s sure to impress anyone lucky enough to have a slice.
Ingredients You’ll Need
Gathering the right ingredients ensures every element of this cake shines through beautifully. Each component, from the finely ground pistachios to the fresh lemon zest, plays an essential role in delivering the perfect balance of flavor, texture, and color you expect from the Lemon Pistachio Matcha Cake with Cream Cheese Frosting Recipe.
- 1 cup all-purpose flour: The foundation that provides structure to the cake, making it tender yet sturdy.
- 1 tsp baking powder: Helps the cake rise perfectly for a light, fluffy crumb.
- ¼ tsp baking soda: Adds a slight lift and balances acidity.
- ¼ tsp salt: Enhances overall flavor and balances sweetness.
- 1 tsp matcha powder: Infuses an earthy green tea flavor and a vibrant hue, giving the cake its signature look.
- ¾ cup granulated sugar: Sweetens the cake while contributing to its tender texture.
- â…“ cup finely ground roasted salted pistachios: Adds crunch, nuttiness, and a subtle salty contrast to the sweet batter.
- ¼ cup olive oil: Keeps the cake moist with a gentle fruity undertone; neutral oils like canola work too.
- 1 large egg: Binds ingredients together and provides richness.
- ½ cup full-fat plain yogurt: Adds moisture and a slight tang that complements the lemon zest.
- 1 tbsp lemon zest: Bursts with citrus aroma and brightness that elevates every bite.
- ¼ cup whole milk: Enriches the batter and helps achieve a tender crumb.
- ½ tsp pure vanilla extract: Adds warmth and depth to the flavor profile.
- ¼ tsp pure almond extract: Optional but adds a lovely nutty nuance that pairs with pistachios beautifully.
- ½ cup very soft cream cheese: The creamy base for the luscious frosting.
- â…” cup heavy whipping cream (35% fat): Whipped to soft peaks, it creates a light, fluffy frosting texture.
- 4 tbsp granulated sugar: Sweetens and stabilizes the frosting without overpowering.
- 1 tsp fresh lemon juice: Adds a tangy zing that brightens the cream cheese frosting.
- ½ tsp pure vanilla extract: Enhances the frosting’s aromatic sweetness.
How to Make Lemon Pistachio Matcha Cake with Cream Cheese Frosting Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit. Line an 8×8-inch square metal baking pan with parchment paper to ensure your cake releases easily once baked, forming a neat base that’s ready for your luscious frosting.
Step 2: Combine Dry Ingredients
In a large bowl, sift together the flour, baking powder, baking soda, matcha powder, and salt. This ensures an even distribution and prevents lumps. Add in the sugar and finely ground pistachios, whisking them into the mixture evenly. If you have a food processor handy, grind about half a cup of roasted pistachios, reserving some for topping later on—it’s a small step that makes all the difference in taste and texture.
Step 3: Whisk Together Wet Ingredients
In a medium bowl, mix the olive oil, egg, yogurt, lemon zest, milk, vanilla, and almond extract until smooth and well combined. The creamy yogurt and oil give the cake a tender crumb, while the lemon zest adds that unmistakable citrus zing.
Step 4: Bring Wet and Dry Ingredients Together
Pour the wet mixture into the dry bowl and gently fold everything together. Be careful not to overmix—the key here is to combine just until no dry pockets remain to keep your cake moist and airy.
Step 5: Bake the Cake
Evenly spread the batter into your prepared pan. Bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. After removing, allow the cake to cool in the pan for 20 minutes before transferring to a wire rack to cool completely. Patience here pays off; a fully cooled cake makes frosting much easier!
Step 6: Make the Cream Cheese Frosting
Beat the soft cream cheese until smooth. Add two tablespoons of the heavy cream and continue beating until completely lump-free. Gradually incorporate the remaining cream, whipping until soft peaks form. Slowly add sugar to thicken the frosting to a perfect spreadable consistency. Finally, mix in the fresh lemon juice and vanilla extract for a tangy, aromatic finish that complements the cake beautifully.
Step 7: Frost and Decorate
Spread the frosting evenly over the cooled cake using an offset spatula for smooth, clean edges. Sprinkle crushed pistachios on top for added texture and a gorgeous finishing touch that makes this Lemon Pistachio Matcha Cake with Cream Cheese Frosting Recipe as pretty as it is tasty.
How to Serve Lemon Pistachio Matcha Cake with Cream Cheese Frosting Recipe
Garnishes
For an elegant presentation, add a sprinkle of extra matcha powder or a few whole pistachios atop the frosting. Thin lemon zest curls or edible flowers can also elevate the cake visually, making each slice an eye-catching centerpiece.
Side Dishes
This cake pairs wonderfully with a cup of green tea or a light herbal infusion to complement the matcha. For a more indulgent treat, serve alongside fresh whipped cream or lemon-scented mascarpone cheese to enhance the citrusy flavors.
Creative Ways to Present
Want to impress your guests? Cut the cake into bite-sized squares and serve on a platter garnished with fresh berries and pistachio crumbs. Alternatively, build a layered cake using the same recipe, adding more frosting between layers for a dramatic, show-stopping dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly wrapped in plastic or in an airtight container in the refrigerator. This keeps the cake moist and maintains the fresh flavor of the frosting. It will stay delicious for up to four days.
Freezing
You can freeze the unfrosted cake layer, wrapped tightly in plastic wrap and then foil, for up to two months. Thaw it fully in the refrigerator before frosting. If you want to freeze a frosted cake, a quick freeze uncovered to set the frosting, then wrap carefully to avoid freezer burn.
Reheating
While this cake is best enjoyed chilled or at room temperature, if you prefer it slightly warmed, let it come to room temperature first. A gentle 10-15 seconds in the microwave can soften the frosting slightly without melting it completely.
FAQs
Can I substitute sour cream for yogurt in the recipe?
Absolutely! Sour cream adds a similar creamy moisture and tang that will keep the cake tender—just use the same amount as yogurt for consistent results.
What if I don’t have matcha powder?
If you don’t have matcha, you can omit it, but you’ll lose the characteristic green color and earthy matcha flavor. You might consider adding finely ground pistachios or a touch of green food coloring as alternatives.
Can I make this cake dairy-free?
Yes! Use dairy-free yogurt and cream cheese substitutes, along with a plant-based milk like almond or oat milk. Keep in mind the texture and taste will vary slightly but remain delicious.
Is it better to use salted or unsalted pistachios?
Roasted salted pistachios add a subtle savory contrast that enhances the overall flavor, but you can use unsalted if you want less salt; just be sure to adjust the salt in the batter accordingly.
How long does it take to make the Lemon Pistachio Matcha Cake with Cream Cheese Frosting Recipe?
From start to finish, you’re looking at about 40 minutes of prep plus 20-25 minutes baking and cooling time before frosting, making it a delightful yet relatively quick treat to prepare.
Final Thoughts
This Lemon Pistachio Matcha Cake with Cream Cheese Frosting Recipe has become a cherished favorite that I love sharing with friends and family. It’s the kind of cake that feels both special and approachable, with a refreshing twist thanks to the matcha and pistachios. Give it a try—you’ll find it’s a memorable bake that brightens any gathering or cozy afternoon alike.
Print
Lemon Pistachio Matcha Cake with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9-9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Pistachio Cake is a delightful blend of zesty lemon flavor and nutty pistachios, complemented by a light matcha twist. Moist and tender, it features a creamy lemon-infused cream cheese frosting made with whipped heavy cream for a luscious finish. Perfect for any occasion, this cake is baked to perfection, offering a balanced sweetness and rich texture.
Ingredients
Cake Ingredients
- 1 cup (142g) all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp matcha powder
- ¾ cup (150g) granulated sugar
- â…“ cup (40g) finely ground roasted salted pistachios
- ¼ cup (60ml) olive oil (or any neutral liquid oil like canola, vegetable or sunflower oil)
- 1 large egg (at room temperature)
- ½ cup (120ml) full fat plain yogurt
- 1 tbsp lemon zest
- ¼ cup (60ml) whole milk (at room temperature)
- ½ tsp pure vanilla extract (5ml)
- ¼ tsp pure almond extract
Frosting Ingredients
- ½ cup (125g) very soft cream cheese
- â…” cup (160ml) 35% heavy whipping cream
- 4 tbsp (50g) granulated sugar
- 1 tsp (5ml) fresh lemon juice
- ½ tsp pure vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch square metal baking pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, matcha powder, and salt into a large mixing bowl. Add the granulated sugar and finely ground roasted salted pistachios, whisking so everything is evenly combined. If you don’t have ground pistachios, grind about half a cup of roasted pistachios in a food processor, reserving some for decoration.
- Mix wet ingredients: In a separate medium bowl, whisk together the olive oil, egg, full fat plain yogurt, lemon zest, whole milk, vanilla extract, and almond extract until the mixture is completely smooth and uniform.
- Combine batter: Pour the wet ingredients into the dry ingredients bowl and gently fold the mixture carefully to incorporate all ingredients. Be sure to scrape the bottom of the bowl to incorporate any pockets of dry flour without overmixing, which can make the cake dense.
- Bake the cake: Spread the batter evenly into the prepared baking pan. Place it in the oven and bake for 20-25 minutes, or until a skewer inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for 20 minutes, then transfer it onto a cooling rack.
- Prepare frosting: Beat the soft cream cheese in a mixing bowl until smooth and creamy. Add 2 tablespoons of the heavy whipping cream and beat again until very smooth and lump-free. Gradually incorporate the remaining heavy cream, beating until you achieve soft peaks. Slowly add granulated sugar, continuing to beat until the frosting thickens to a spreadable consistency. Finally, blend in fresh lemon juice and vanilla extract for added flavor.
- Frost and garnish: Once the cake has completely cooled, use an offset spatula to spread the lemon cream cheese frosting evenly over the top. Garnish the frosted cake with the reserved crushed pistachios for a decorative and crunchy finish.
Notes
- For an even stronger pistachio flavor, lightly toast the pistachios before grinding.
- If you don’t have matcha powder, you can omit it; the cake will still have wonderful flavor.
- Make sure all wet ingredients are at room temperature to ensure proper mixing.
- Be careful not to overmix the batter to keep the cake light and tender.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
