Lemon Pistachio Cake With Lemon Glaze

Lemon Pistachio Cake With Lemon Glaze

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.

5 from 3 votes

Print Pin SAVE

Prep Time 10

Cook Time 43

Total Time 53

Course Dessert

Cuisine American

Servings

Calories 217 kcal

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.

Keyword cake, lemon, pistachio

Did you make this recipe?Leave a comment below and tag @heysnickerdoodle on social!