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
Scale
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.
