Lemon Pistachio Cake With Lemon Glaze is an easy cake that fits any occasion. It's simple to make and full of bright lemon flavor, with zest in both the cake and the glaze. The crunchy pistachio topping adds the perfect texture and the zesty lemon glaze drizzled on top adds the perfect amount of sweetness.
Reader Review ⭐️⭐️⭐️⭐️⭐️
"This cake is so delicious, tangy and sweet with a little crunch."
- Jean
Enjoy it with coffee in the morning, as an afternoon treat, or as a sweet way to end the day. However you choose to serve this cake, it won't last long.
We love making this cake during the summer when citrus flavors really shine. It's perfect for packing up with meals on the go, grabbing a quick treat on your way out the door or serving when you've got company over.
If you are looking for more dessert recipes, try one of these: Ultimate Triple Chocolate Chunk Cookies, Pecan Pumpkin Pie Bars or Chocolate Pistachio Shortbread.
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Why You Will Love This
- The lemon glaze drizzle. The lemon icing that is drizzled on top of the pistachio crumble is both sweet and tart. It definitely rounds out the flavors of the cake with the crumble on top.
- The crunchy pistachios. The pistachios are mixed with sugar, flour and butter and then sprinkled on top. The crumble adds the most perfect crunch to the top of this cake and the pistachio flavor pairs well with the lemon.
- It's moist and fluffy. The cake bakes up nice and fluffy with a delicious moist texture.
Ingredients
Here are notes about some of the ingredients needed to make this moist lemon pistachio cake. All of the ingredients can be found at your local grocery store or an online retailer, like Amazon.
- Pistachios: I prefer to use dry roasted and lightly salted pistachios. I like the saltiness in the crumble and I think it pairs well with the sweetness in the cake and glaze. You could use unsalted, if you prefer.
- Flour: For the cake batter, use cake flour. This will give you a lighter, fluffier cake. For the flour in the pistachio crumble, all-purpose flour will work just fine.
- Sugar
- Brown sugar: Packed light or dark brown sugar would work.
- Butter: Butter should be taken out of the refrigerator and brought to room temperature about 2 hours ahead of time. You will use melted butter for the pistachio crumble. I prefer salted butter.
- Baking powder
- Baking soda
- Lemon: You will use the zest from one lemon in the batter and fresh lemon juice in the glaze.
- Vanilla extract: You could use extract or paste. I love this vanilla bean paste.
- Buttermilk: Full fat buttermilk works best for this.
- Powdered sugar: It's best to sift the powdered sugar for the glaze. Powdered sugar tends to clump up and this ensures a nice smooth glaze.
- Heavy whipping cream
Recipe Variations
- Swap out the lemon for orange for a totally different flavor.
- Try scooping the batter into a muffin to make muffins instead of a whole cake.
- Instead of baking this in a square pan, try baking it in an 8-inch round cake pan instead. Keep an eye on the cake as the cook time might vary though.
This pistachio cake recipe has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
Step by Step Instructions
Step 1:
Make the pistachio crumble. In a small bowl, combine the chopped pistachios, flour, sugar, brown sugar and butter. Stir well and set aside.
Step 2:
Make the lemon cake. Preheat your oven to 325° F. Prepare an 8-inch square cake pan with cooking spray. If desired, line your cake pan with a parchment paper sling to easily pull the cake out of the pan after baking.
In a large mixing bowl, combine the dry ingredients (flour, baking powder, baking soda and salt.) Stir with a whisk to combine and set aside.
Step 3:
In a separate bowl, combine the wet ingredients (sugar, butter, vanilla, and lemon zest.) Beat on high speed until fully combined, about 1 minute.
Step 4:
Add ⅓ of the flour mixture, ½ of the buttermilk, ⅓ of the flour mixture, the other ½ of the buttermilk, and then the last of the flour mixture, beating on medium speed between each addition. Be sure to beat just until ingredients are incorporated, making sure to not overbeat.
Step 5:
Pour batter into the prepared pan and using a spatula, spread the batter to the edges and corners of the pan.
Step 6:
Sprinkle the pistachio crumble on top of the cake using your hands. Slightly press the crumble into the batter.
Bake cake in the 325° F oven for 40-43 minutes or until the cake just starts to turn golden brown around the edges and is starting to pull away from the edge of the pan.
Remove from the oven and let the cake cool completely on a wire rack. If you lined your pan with parchment paper, you can use it to lift the cake out of the pan.
Step 7:
Make the lemon glaze. In a medium sized bowl, combine the powdered sugar, lemon juice, vanilla and 2 tablespoons of whipping cream. Whisk ingredients together until fully combined and smooth. If needed, add additional heavy cream by the tablespoonfuls until desired consistency for drizzling.
Step 8:
Using a spoon, drizzle or pour glaze over the top of the cooled cake.
Slice cake into 16 squares, serve and enjoy!
Expert Tips
Here are some tips and tricks for making this fluffy lemon pistachio cake:
- The amount of cream you use in the glaze will depend on how much juice you get from the lemon. I would mix the powdered sugar, vanilla and lemon juice first and then add as much whipping cream as you need to get the consistency you prefer.
- If you wish to remove the cake from the pan after baking, line the pan with a parchment paper sling. To do this layer strips of parchment paper in both directions, allowing the paper to fall over the edges. After the cake is baked and fully cooled, use the sling to lift the cake out of the pan.
- Be very careful to not beat the batter more than you need to. Beating the batter too much will make for a dry, crumbly cake.
- To coarsely chop the pistachios, use a large knife or pop them into your food processor and pulse until desired consistency.
- To test the doneness of the cake, feel free to insert a toothpick, or cake tester, in the center of the cake. It's done if the toothpick comes out with just a few moist crumbs.
FAQ
For this recipe, cake flour is best. I've tested it with all-purpose flour and it doesn't come out as light and fluffy as it does with the cake flour.
You could, but I don't think you are going to get as nice of a flavor as you would with the roasted variety. If you can only find raw pistachios, I would suggest toasting them over medium heat in a small skillet until fragrant or lightly toasted.
Yes. This bakes nicely in a round 9-inch cake pan. Slice into wedges!
Storage
Room Temperature
Leftover cake can be covered and stored at room temperature for up to 3 days.
Refrigerator
Store cake tightly covered in the refrigerator for up to 5 days.
Freezer
To freeze, wrap individual slices in plastic wrap and place in a zip top bag in the freezer for up to 3 months. Thaw on the counter or in the refrigerator for 1-2 hours before serving.
Other Recipes to Try
You may find that you have leftover buttermilk or heavy whipping cream. Try one of these recipes to use up those ingredients:
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Recipe
Lemon Pistachio Cake With Lemon Glaze
Ingredients
For the Pistachio Crumble:
- ½ cup dry roasted and salted pistachios, coarsely chopped
- ¼ cup flour
- ¼ cup sugar
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
For the Cake:
- 2 cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup sugar
- ¼ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- Zest of one lemon
- 1 cup buttermilk
For the Lemon Glaze:
- 1 ½ cups powdered sugar, sifted
- 2-3 tablespoons heavy whipping cream
- 1 teaspoon vanilla
- Juice of one lemon
Instructions
For the Pistachio Crumble:
- Combine the pistachios, flour, sugar, brown sugar, and butter in a small bowl. Stir to combine. Set aside.½ cup dry roasted and salted pistachios, coarsely chopped, ¼ cup flour, ¼ cup sugar, 2 tablespoons brown sugar, 2 tablespoons unsalted butter, melted
For the Cake:
- Preheat oven to 325° F. Coat a 8-inch square cake pan with cookie spray and parchment paper, if desired.
- In a medium bowl, add flour, baking powder, baking soda, and salt. Stir with a whisk to combine. Set aside.2 cups cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt
- In a separate medium sized bowl, add the sugar, butter, zest, and vanilla. Beat with a mixer at high speed until well blended.¼ cup unsalted butter, softened, 2 teaspoons vanilla extract, Zest of one lemon, ¾ cup sugar
- Add the flour mixture to the sugar mixture a little at a time alternating with the buttermilk, starting and ending with the flour mixture. Mix just until almost combined. Finish mixing by folding in any remaining dry ingredients with a rubber spatula, just until dry ingredients are incorporated.1 cup buttermilk
- Spread batter into prepared 8-inch square cake pan. Sprinkle batter with crumb mixture. Gently press crumb mixture into top of batter.
- Bake in the 325° F oven for 40-43 minutes or until cake begins to pull away from the sides of the pan. Transfer pan to a cooling rack to cool completely. Cut into 16 squares.
For the Glaze:
- In a medium sized bowl, combine the sifted powdered sugar, lemon juice, 2 tablespoons whipping cream, and vanilla. Stir with a whisk until fully combined. Add extra whipping cream by the tablespoonful until desired consistency for drizzling.1 ½ cups powdered sugar, sifted, Juice of one lemon, 2-3 tablespoons heavy whipping cream, 1 teaspoon vanilla
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Jean says
This cake is so delicious, tangy and sweet with a little crunch.