Lemon Pistachio Cake Slice

This lemon pistachio cake is a showstopper layered with citrusy zest and nutty pistachios in every bite. The extra-soft texture comes from a gentle milk soak and a creamy lemon pistachio cheese frosting that makes each forkful irresistibly tender. Serve this as a centerpiece for spring parties or whenever you want a cake that feels both elegant and comforting.

I found this recipe one rainy afternoon and immediately fell in love with the bright flavor combination. My friends still remember the first time I served it and insist it is my signature cake.

Ingredients

• Pistachios: Add a rich nutty flavor that elevates both the cake and the frosting Choose fresh unsalted pistachios for best taste
• All purpose flour: Ensures structure and tenderness Always spoon and level for accuracy
• Baking powder and baking soda: Help the cake rise for a soft crumb Check freshness for best results
• Salt: Balances sweetness and enhances the pistachio flavor Use fine sea salt if possible
• Granulated sugar: Sweetens the cake and helps with creaming Choose regular white sugar
• Lemon zest: Packs the cake with fragrance and citrusy punch Use unwaxed lemons and zest only the outer layer
• Unsalted butter: Adds richness and moisture Let fully soften before using
• Eggs: Bring structure and richness Use at room temperature for even mixing
• Vanilla: Adds a warm note to balance the lemon Use pure extract
• Buttermilk: The acid creates a tender texture Use fresh and at room temperature
• Pistachio milk: Makes the soak deeply nutty and enhances flavor Look for unsweetened or homemade
• Sweetened condensed milk: Sweetens and softens the cake during the soak Use full fat for best texture
• Powdered sugar: Sweetens and firms up the frosting Sift for lump free results
• Cream cheese: Gives the frosting tang and creaminess Use cold and full fat for best results
• Lemon curd: Optional but swirls in a rich zesty layer Use a good store bought or homemade

Step-by-Step Instructions

Make the Cake

Preheat Oven and Prepare Pan:

Heat your oven to 350 degrees F or 175 degrees C. Grease a 9 by 9 inch light metal baking pan and line it with parchment paper for easy removal.

Grind Pistachios:

Pulse the shelled pistachios in a food processor until finely ground. Stop before it turns into a paste and set aside.

Mix Dry Ingredients:

In a medium bowl whisk together the flour baking powder baking soda and salt until well blended.

Prepare Sugar and Zest:

Rub together granulated sugar with lemon zest in a large bowl. Keep working with your fingertips to release maximum lemon oils for flavor.

Cream Butter and Sugar:

Add softened butter to the lemon sugar and beat on high with an electric mixer for one to two minutes until light and fluffy.

Add Eggs and Vanilla:

Beat in eggs and vanilla extract on medium speed until the mixture becomes pale and creamy. Scrape bowl as needed.

Combine Wet and Dry:

Alternately add the flour mixture and buttermilk to the wet ingredients mixing on low. Begin and end with the dry mixture. Mix just until combined to avoid overmixing.

Stir in Pistachios:

Fold in the ground pistachios gently with a spatula.

Bake:

Pour batter into the prepared pan. Bake for about 38 to 42 minutes or until a toothpick inserted comes out clean. Cool in the pan for 30 minutes then remove and let cool completely on a rack.

Make the Milk Soak

Mix Soak:

Whisk together pistachio milk sweetened condensed milk lemon zest and vanilla in a small bowl. Let sit for 20 minutes then strain out the zest.

Make the Frosting

Grind Pistachios for Frosting:

Blend pistachios in a food processor until nearly a nut butter consistency.

Cream Butter:

Beat softened butter on high for about five minutes until very pale and fluffy.

Add Cream Cheese:

Beat in cream cheese cold from the fridge until well mixed and creamy.

Add Pistachio Paste and Lemon Zest:

Stir in ground pistachio paste and lemon zest. Beat until just combined.

Add Powdered Sugar:

Gradually add sifted powdered sugar then increase to high speed for one minute until very fluffy.

Assemble the Cake

Level and Poke:

Once the cake is fully cooled use a sharp knife to trim a thin layer from the top for better milk absorption. Set cake on your serving plate. Poke holes all over the top with a stick or the handle of a wooden spoon.

Soak:

Slowly pour the pistachio milk mixture over the cake. Give it plenty of time to soak in fully before frosting.

Frost and Decorate:

Spread the lemon pistachio cream cheese frosting generously over the top. Swirl in lemon curd if using with the back of a spoon.

Slice and Serve:

Cut into 16 perfect slices. Serve and watch everyone smile.

Save

I absolutely love the balance of creamy frosting and the light tender crumb. My husband is not usually a cake lover but this one disappears fast every time I bake it.

Storage Tips

Store leftover cake in an airtight container in the refrigerator where it stays fresh for at least four days. Let it come to room temperature before serving for best flavor and texture. Slices can be individually wrapped and frozen for up to two months just thaw overnight in the fridge.

Ingredient Substitutions

If you cannot find pistachio milk make your own by blending shelled pistachios with water and straining. Almond milk or whole milk will also work with a milder result. For buttermilk a mix of milk and a teaspoon of lemon juice or vinegar can be used.

Serving Suggestions

Serve this lemon pistachio cake with fresh raspberries or strawberries for an extra pop of color and tartness. It is perfect with hot tea or after a spring brunch. A spoonful of extra lemon curd on each slice makes for a decadent finish.

Cultural Note

Pistachios and lemon both have roots in Mediterranean and Middle Eastern desserts where the pairing is adored for both color and flavor. This cake is inspired by those traditions but combines them with a classic American milk soaked cake style for a unique result.

Recipe Questions

→ How do I get extra lemon flavor into the cake?

For maximum brightness, rub lemon zest into the sugar before mixing to release essential oils and enhance citrus notes.

→ Can I use another type of nut instead of pistachios?

Almonds or hazelnuts can be substituted, but pistachios provide a distinct nutty flavor and green hue that pairs beautifully with lemon.

→ What makes the cake especially moist?

The cake is soaked with a pistachio milk and condensed milk mixture, ensuring a velvety, tender crumb throughout.

→ Is the frosting very sweet?

The cream cheese and butter combination creates a tangy, lightly sweet frosting balanced with lemon zest and pistachio paste.

→ Can I prepare the cake in advance?

Yes, the cake can be made ahead. Store frosted, covered in the refrigerator, and bring to room temperature before serving.