This lemon pistachio cake is quick and easy to make. The cake is made from scratch with real pistachio and fresh lemon zest. Olive oil and buttermilk are used, creating a perfectly moist, light and fluffy Italian inspired one layer cake. It’s topped with a simple lemon mascarpone frosting. Whether you serve it at a dinner party or as a birthday cake, it’s sure to become a favorite.
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With olive oil, fresh lemon and pistachios; this is a beautifully all natural flavored cake. No pistachio or lemon extract is needed. The pistachios are ground to a fine consistency and blended in before the flour. They give flavor and subtle texture to the crumb.
We've used pistachios in lemon pistachio biscotti and chocolate chip cookies, so it seemed like it was time to add them to a lemon snack cake.
As with all my recipes, I tested this cake a few times to get the right level of flavor with a perfect texture. I was trying to make this recipe even easier by using a whole lemon in one of my test cakes. But it made for a slightly bitter cake with a funky texture. In the end, I ended up with a soft, tender crumb using fresh lemon zest and juice.
Since we are all busy, this cake recipe mixes up in one bowl with a whisk and a spatula, like my olive oil cupcakes. While I do recommend a mixer for the lemon mascarpone frosting, you could do that with just a whisk if you wanted an arm workout!
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🍋 ingredients notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Pistachios ~ I use raw unsalted and unroasted pistachios. You can use roasted and salted if you wish, but may want to reduce the kosher salt by half. I buy already shelled pistachios to save time!
Lemons ~ medium average size lemons are what I use for both the lemon and pistachio cake and lemon mascarpone frosting. Be sure to zest the lemon first, then squeeze for the juice. This microplane zester is my very favorite!
Buttermilk ~ brings moisture to the baked cake. Having the buttermilk at room temperature will give you the best tender crumb. I prefer store bought, but you can make your own; see the recipe card notes below.
Olive oil ~ I use extra virgin olive oil, which brings richness and moisture. The olive oil flavor does come through in the finished cake, so use a brand with a flavor you like.
🍰 how to make this Italian inspired cake
Preheat oven to 350°F (177°C) and grease line a 9-inch cake round with a parchment round. Set aside.
Add the pistachios a food processor and process until finely ground. Be careful to not go too far and turn it into pistachio butter!
In a medium to large bowl add the granulated sugar and the zest of two lemons. Use your clean hands to work the lemon zest into the sugar.
Then add the kosher salt, eggs and extra virgin olive oil and whisk for one minute, until fully combined and lighter in color.
Now add the ground pistachios and baking powder and mix with a spatula until fully combined.
Scrape the bowl and add the buttermilk, lemon juice and all-purpose flour and mix with the spatula until combined.
Pour the batter into the prepared pan.
Bake in the preheated oven for 25-30 minutes or until a tester comes out with just a few moist crumbs. Allow to cool on a wire cooling rack before frosting.
🍋 how to make lemon mascarpone frosting
Once the cake has cooled, make the lemon frosting.
Add the cold mascarpone, confectioners' sugar and vanilla to a mixing bowl.
Beat on medium with a mixer until smooth and creamy.
Now add the heavy whipping cream and beat until soft/medium peaks. Gently fold in the lemon zest with a spatula.
✨ Variations
Dairy free version ~ use a non-dairy milk and follow the notes in the recipe card to make your own buttermilk. Then use the lemon icing from my lemon blondies.
Lemon buttercream ~ if you want a traditional American buttercream, use my easy lemon buttercream recipe.
This cake is also fantastic with no frosting, so feel free to leave it plain if that’s more your style!
👩🏻🍳 tips for the best one layer cake
Use room temperature ingredients for the best pistachio and lemon cake.
Weigh the ingredients by using a food scale to ensure you have the correct amounts.
Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!
For the best, moist and tender cake, don't over bake it. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.
Remember your oven is different from mine and baking times may vary slightly.
🫙 how to store
Store the lemon pistachio cake covered in the refrigerator for up to 5 days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.
The cake can also be frozen for up to 2 months. Allow to defrost overnight in the refrigerator.
The cake tastes best at room temperature, so let it sit out for 30-60 minutes prior to serving. (although I've eaten it cold from the refrigerator too!)
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this light and fluffy Lemon Pistachio Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Light and Fluffy Lemon Pistachio Cake
Easy lemon pistachio cake made from scratch with fresh zest, olive oil and buttermilk. Topped with a light lemon mascarpone frosting.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
lemon pistachio cake
- ½ cup pistachios, ground finely (70g)
- 1 cup granulated sugar (200g)
- zest of 2 lemons
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ⅓ cup olive oil (72g)
- 1 ½ teaspoons baking powder
- ½ cup buttermilk, room temperature (120mL)
- 2 tablespoons fresh lemon juice
- 1 ¼ cups all-purpose flour (156g)
lemon mascarpone frosting
- 4 ounces mascarpone, cold (113g)
- ¾ cup confectioners' sugar (90g)
- ½ teaspoon pure vanilla extract
- ½ cup heavy whipping cream, cold (120mL)
- zest of one lemon
Instructions
- For the lemon pistachio cake: Preheat oven to 350°F (177°C) and grease line a 9-inch cake round with a parchment round. Set aside.
- Add the pistachios (½ cup/70g) a food processor and process until finely ground. Be careful to not go too far and turn it into pistachio butter!
- In a medium to large bowl add the granulated sugar (1 cup/200g) and the zest of two lemons (I use average/medium lemons). Use your clean hands to work the lemon zest into the sugar. Then add the kosher salt (½ teaspoon), eggs (2 large) and extra virgin olive oil (⅓ cup/72g) and whisk for one minute, until fully combined and lighter in color.
- Now add the ground pistachios (½ cup/70g) and baking powder (1 ½ teaspoons) and mix with a spatula until fully combined. Scrape the bowl and add the buttermilk (½ cup/120mL), lemon juice (2 tablespoons/30mL) and all-purpose flour (1 ¼ cups/156g) and mix with the spatula until combined.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 25-30 minutes or until a tester comes out with just a few moist crumbs. Allow to cool on a wire cooling rack before frosting.
- For the lemon mascarpone frosting: With a hand mixer or a stand mixer with the paddle attachment, beat the mascarpone (4 ounces/113g), confectioners' sugar (¾ cup/90g) and vanilla (½ teaspoon) on medium until smooth and creamy.
- Now add the heavy whipping cream (½ cup/120mL) and beat on low until combined. Then increase the speed to medium and beat until soft/medium peaks, about 1-2 minutes. Gently fold in the lemon zest (from one lemon) with a spatula.
- Spoon the frosting on top of the cake and use an offset spatula or the back of a spoon to create swirls with the frosting. Garnish with additional pistachios, if desired.
Notes
I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 1 teaspoon of white vinegar or lemon juice in your measuring cup and add milk to equal ½ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled. (You can make this cake dairy free, by using this homemade buttermilk with a non-dairy milk and use a lemon glaze for the frosting).
The lemon mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment)
The lemon pistachio cake can be stored in the refrigerator in an airtight container for up to five days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.
The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.
Allow to defrost at room temperature before serving. The cake tastes best at room temperature. I've frozen it both frosted and unfrosted. If you know you will be freezing before serving it, I would wait to frost it until it has defrosted.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 411Total Fat: 23gSaturated Fat: 11gUnsaturated Fat: 11gCholesterol: 78mgSodium: 309mgCarbohydrates: 49gFiber: 2gSugar: 38gProtein: 5g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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