Easy Lemon and Pistachio Cake Recipe: Zesty Homemade Joy

Crafting a delightful lemon and pistachio cake brings pure magic to your baking adventure.

Nutty pistachios dance with zesty citrus notes in this remarkable dessert.

Soft, moist layers promise a sensational taste experience that surprises and delights.

Delicate crumbs blend tangy brightness with rich, creamy undertones.

Mediterranean ingredients create a sophisticated twist on classic cake recipes.

Unexpected flavor combinations make this treat stand out from ordinary sweets.

You’ll fall in love with every single bite of this irresistible culinary creation.

Ways to Customize Mary Berry Lemon And Pistachio Cake

• Gluten-Free Lemon Pistachio Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Citrus Nut Cake: Swap eggs with flax eggs, use coconut cream instead of dairy, and replace cream cheese with cashew-based frosting.
• Low-Sugar Zesty Pistachio Dessert: Substitute sugar with monk fruit sweetener or stevia, reduce overall sweetness while maintaining flavor intensity.
• Olive Oil Lemon Cake Variation: Use olive oil instead of butter for a Mediterranean-inspired lighter texture and subtle fruity undertone.

Best Pairings for Mary Berry Lemon And Pistachio Cake

• Elevate Citrus Zest Pairing: Crisp white wine like Sauvignon Blanc perfectly complements the cake's bright lemon notes, cutting through the richness with its acidic undertones.
• Nutty Contrast Companion: Serve alongside a scoop of honey lavender ice cream to enhance the pistachio's earthy flavor and provide a creamy, cool counterpoint to the cake's texture.
• Mediterranean-Inspired Sip: Enjoy with Greek-style iced coffee or frappe, which adds a subtle sweetness and refreshing element that matches the cake's light, zesty profile.
• Texture Balancing Side: Present with a small portion of fresh mixed berries, offering a tart and juicy contrast that brightens the cake's dense, nutty character.

Storing Mary Berry Lemon And Pistachio Cake Easily

• Wrap the cake in plastic wrap or store in an airtight container in the refrigerator for up to 5 days, keeping the frosting fresh and preventing drying.
• Place the unfrosted cake in a freezer-safe container or wrap securely in plastic wrap and aluminum foil, storing for up to 3 months before thawing at room temperature.
• Cut individual cake slices, wrap each separately in plastic wrap, then place in a freezer bag for easy single-serving portions that last up to 2 months.
• Bring refrigerated cake to room temperature for 30 minutes, or microwave individual slices for 10-15 seconds on low power to maintain moisture and soft texture.

Common Questions on Mary Berry Lemon And Pistachio Cake

• What makes this lemon pistachio cake unique?

The combination of tangy lemon and nutty pistachios creates a sophisticated flavor profile that balances sweet and zesty notes perfectly.

• Can I use different nuts instead of pistachios?

Almonds or walnuts work great as substitutes if you don’t have pistachios, though they’ll slightly change the cake’s original flavor character.

• Is this cake suitable for special occasions?

Absolutely! The elegant frosting and sprinkled pistachios make this cake impressive for birthdays, brunches, or afternoon tea gatherings.

• How can I ensure my cake turns out moist?

Careful not to overmix the batter and watch baking time closely – removing cake when a toothpick comes out with just a few moist crumbs ensures a tender texture.

Why Mary Berry Lemon And Pistachio Cake Is Worth Baking

• Customize with Ease: Adapt this cake by swapping pistachios for almonds or adding lemon zest for extra brightness, making it a versatile dessert for any baker.
• Quick Crowd-Pleaser: Perfect for last-minute gatherings, potlucks, or family celebrations with its simple preparation and delightful flavor combination.
• Skill-Building Baking: Ideal for intermediate bakers looking to enhance their techniques, offering a straightforward method to practice mixing and frosting skills.
• Sensory Delight: Combines tangy lemon with nutty pistachios, creating a harmonious blend of textures and flavors that tantalize taste buds and look impressive.

All Ingredients for Mary Berry Lemon And Pistachio Cake

• All-Purpose Flour: A staple ingredient that provides structure and texture to the cake.
• Sugar: Adds sweetness and helps create a tender crumb.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Eggs: Bind the ingredients together and provide moisture.
• Vegetable Oil: Ensures the cake remains moist and tender.
• Milk: Adds liquid and helps create a smooth batter.
• Vanilla Extract: Provides a warm, sweet background flavor.

• Pistachios, Lemon Zest: Add nutty crunch and bright citrus notes to the cake.

• Cream Cheese, Heavy Cream: Create a rich and creamy topping.
• Powdered Sugar: Sweetens and stabilizes the frosting.
• Lemon Juice: Adds tangy brightness to the cream cheese frosting.
• Vanilla Extract: Enhances the overall flavor of the frosting.

• Chopped Pistachios: Provide a crunchy and decorative topping for the cake.

Making Mary Berry Lemon And Pistachio Cake Made Easy

Step 1: Warm Up the Oven

Crank your oven to a toasty 350F and prepare a square baking pan by lining it with parchment paper, ensuring no sticky spots remain.

Step 2: Create the Dry Mixture

Grab a large mixing bowl and sift together flour, baking powder, and salt. Gently stir in granulated sugar and chopped pistachios, creating a beautiful nutty blend.

Step 3: Whip Up Wet Ingredients

In a separate bowl, whisk together eggs, vegetable oil, vanilla extract, and lemon zest until smooth and well combined.

Step 4: Combine Mixtures

Pour the wet ingredients into the dry mixture, folding gently with a spatula. Mix until ingredients are just incorporated, avoiding overmixing to keep the cake tender.

Step 5: Bake the Cake

Transfer the batter into the prepared pan, spreading evenly. Slide into the preheated oven and bake for 20-25 minutes until a toothpick comes out clean.

Step 6: Cool Completely

Remove the cake from the oven and let it rest in the pan for 10 minutes. Then transfer to a wire rack and allow to cool entirely.

Step 7: Craft the Lemon Frosting

• Cream cheese
• Powdered sugar
• Heavy cream
• Lemon juice
• Vanilla extract

Whip until smooth and creamy.

Step 8: Decorate and Serve

Spread the lemon frosting over the cooled cake. Sprinkle chopped pistachios on top for a delightful crunch and garnish.

Tips That Help with Mary Berry Lemon And Pistachio Cake

• Master Oven Calibration: Check your oven temperature with a separate thermometer to ensure accurate baking and prevent over or undercooking the delicate cake.
• Protect Pistachios' Crunch: Toast pistachios lightly before adding to the batter to enhance their nutty flavor and maintain a crisp texture throughout the cake.
• Achieve Smooth Frosting: Allow cream cheese to reach room temperature before mixing to create a silky, lump-free frosting that spreads effortlessly.
• Prevent Dry Cake: Don't overmix the batter – fold ingredients gently to keep the cake moist and tender, stopping just when ingredients are combined.
• Maximize Lemon Zest: Use fresh lemon zest instead of bottled juice for a brighter, more intense citrus flavor that elevates the entire dessert.

Lemon And Pistachio Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 35 reviews

• Total Time: 35-40 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Creamy lemon and pistachio cake brings Mediterranean sunshine to your dessert table, blending zesty citrus with nutty richness. Simple ingredients create an elegant treat perfect for afternoon tea or special celebrations.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 egg
• 1/2 cup yogurt
• 1/4 cup olive oil or sunflower oil
• 1/2 cup cream cheese
• 2/3 cup whipping cream

Flour and Dry Ingredients:

• 1 cup all-purpose flour
• 1/3 cup ground pistachios
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon matcha powder (optional)

Flavoring and Liquid Ingredients:

• 1/4 cup milk
• 2 teaspoons lemon zest
• 1/2 teaspoon vanilla extract
• 4 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla or almond extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to 350°F and prepare a square baking pan with parchment paper for easy removal.
2. Combine flour, baking powder, and salt in a mixing bowl, then incorporate granulated sugar and finely chopped pistachios.
3. In a separate vessel, vigorously whisk together eggs, vegetable oil, milk, and vanilla extract until smooth and well-blended.
4. Gently introduce the liquid mixture into the dry ingredients, stirring with minimal strokes to maintain a light texture and prevent overmixing.
5. Transfer the batter into the prepared pan, spreading evenly with a spatula, and bake for 20-25 minutes until a toothpick inserted comes out clean.
6. Allow the cake to cool completely on a wire rack, ensuring total temperature reduction before frosting.
7. Whip cream cheese until fluffy, gradually adding powdered sugar, fresh lemon zest, and lemon extract to create a tangy, smooth frosting.
8. Carefully spread the cream cheese frosting across the cooled cake’s surface, creating an even layer.
9. Garnish the top with additional chopped pistachios, providing a delightful crunch and visual appeal.

Notes

• Toast pistachios lightly before adding to the batter to enhance their nutty flavor and create a more complex taste profile.
• Use room temperature ingredients like eggs and cream cheese to ensure smoother mixing and better cake texture.
• For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free baking blend, keeping the same measurement.
• Zest lemons directly into the sugar before mixing to release essential oils and intensify the citrus flavor throughout the cake.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 277 kcal
• Sugar: 15 g
• Sodium: 134 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 56 mg