Easy Lemon Pistachio Cake

The kind of cake you can’t stop eating, this syrupy lemon pistachio cake is a one-bowl wonder and perfect for afternoon tea.

Easy Lemon Pistachio Cake

Ingredients

Full recipe with amounts can be found in the recipe card below. 

  • Flour. All purpose or cake flour will work.
  • Pistachio nuts. 
  • Baking powder. 
  • Salt. 
  • Sugar. I used granulated sugar but caster sugar can also be used.
  • Milk. Buttermilk can be substituted.
  • Lemon juice and zest.
  • Vanilla. 
  • Canola oil. Sunflower oil or any other neutral oil can be used instead.
  • Eggs. 

Easy Lemon Pistachio Cake

How to make lemon pistachio cake

  1. Blend the pistachios: In a food processor or high-powered blender, blend the pistachios until fine. I like leaving a little texture so I don’t blend them into a flour but you can.
  2. Make the batter: In a large mixing bowl, mix the dry ingredients together. In a measuring jug, mix the milk and lemon juice together then whisk in the oil, eggs and vanilla. Pour the wet ingredients into the dry and add the lemon zest. Mix well until the batter is smooth.
  3. Bake: Grease and line a loaf pan with parchment paper and pour in the batter. Place in the oven and allow to bake for 40-45 minutes until golden brown and a skewer inserted comes out clean. If the cake is browning too much while baking, place a piece of foil loosely over the top.
  4. Make the syrup: Combine water, lemon juice and sugar in a small saucepan and bring to a simmer. Cook for 5 minutes then remove from the heat and allow to cool.
  5. Finish the cake: Once baked, remove the cake from the oven and allow to cool for 5 minutes in the loaf pan then remove and set on a wire rack. Brush with the syrup on all sides. I allow the syrup to set a little and then do another layer until the cake is shiny and properly soaked with the syrup. Allow to cool completely then serve.

How long will this cake last?

Stored covered at room temperature, this cake will last 2-3 days. However, it’s so delicious, I would be surprised if it takes that long to finish it. ?

Easy Lemon Pistachio Cake

Easy cake recipes

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Easy Lemon Pistachio Cake

Easy lemon pistachio cake

The kind of cake you can't stop eating, this syrupy lemon pistachio cake is a one-bowl wonder and perfect for afternoon tea.
5 from 1 vote
Print Pin Rate
Course: Baked goods, Cake
Cuisine: American
Keyword: Lemon cake, Pistachio cake, Pistachio cake recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling time: 1 hour
Total Time: 1 hour 55 minutes
Calories: 355kcal
Author: Alida Ryder
Servings: 12

Ingredients

  • 2 cups flour
  • 1 cup (100g) shelled pistachio nuts
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup sugar
  • 1 cup milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ cup canola oil
  • 3 eggs
  • 1 tbsp lemon zest

For the syrup

  • ¾ cup sugar
  • 1/3 cup lemon juice
  • ¼ cup water

Instructions

  • Preheat the oven to 180°C/350°F and grease and line a loaf pan with parchment paper.
  • In a food processor or high-powered blender, blend the pistachios until fine.  
  • In a large mixing bowl, mix the dry ingredients together.
  • In a measuring jug, mix the milk and lemon juice together then whisk in the oil, eggs and vanilla.
  • Pour the wet ingredients into the dry and add the lemon zest. Mix well until the batter is smooth. 
  • Pour the batter into the prepared loaf pan.
  • Place in the oven and allow to bake for 40-45 minutes until golden brown and a skewer inserted comes out clean.
  • Combine water, lemon juice and sugar in a small saucepan and bring to a simmer. Cook for 5 minutes then remove from the heat and allow to cool. 
  • Once baked, remove the cake from the oven and allow to cool for 5 minutes in the loaf pan then remove and set on a wire rack.
  • Brush with the syrup on all sides.
  • Allow to cool completely then serve. 

Nutrition

Calories: 355kcal | Carbohydrates: 50g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 220mg | Potassium: 252mg | Fiber: 2g | Sugar: 31g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg