Mary Berry Lemon And Pistachio Cake

Mary Berry Lemon and Pistachio Cake is made with all-purpose flour, granulated sugar, finely ground roasted salted pistachios, olive oil, yogurt, lemon zest, whipping cream, and cream cheese. This delicious Lemon and Pistachio Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 9 people.

Ingredients Needed

Pistachio Cake Batter:

• 1 cup (142g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon matcha powder (optional)
• ¾ cup (150g) granulated sugar
• ⅓ cup (40g) finely ground roasted salted pistachios
• ¼ cup (60ml) olive oil or sunflower oil
• 1 large egg at room temperature
• ½ cup (120ml) full-fat yogurt
• 2 teaspoons lemon zest
• ¼ cup (60ml) milk at room temperature
• ½ teaspoon (5ml) pure vanilla extract

Cream Cheese Frosting:

• ½ cup (125g) very soft cream cheese
• ⅔ cup (160ml) whipping cream
• 4 tablespoons (50g) granulated sugar
• 1 teaspoon (5ml) lemon juice
• 1 teaspoon (5ml) pure vanilla extract or almond extract

How To Make Lemon And Pistachio Cake

1. Preheat the Oven: Preheat to 350°F (180°C) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper.
2. Make the Cake Batter: Sift together the flour, baking powder, baking soda, matcha powder (if using), and salt in a large bowl; add the sugar and ground pistachios, whisking until evenly blended. In a separate medium bowl, combine the oil, egg, yogurt, lemon zest, milk, and vanilla; whisk until smooth. Pour the wet ingredients into the dry ingredients and gently fold together until just combined, being careful not to overmix.
3. Bake: Spread the batter evenly into the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes before transferring it to a cooling rack.
4. Make the Frosting: Beat the soft cream cheese until smooth; gradually add 2 tablespoons of cream and beat until smooth. Gradually add the remaining cream and beat until soft peaks form. Mix in the sugar until thickened, then add the lemon juice and vanilla or almond extract.
5. Frost the Cake: Use an offset spatula to spread the frosting over the cooled cake. Top with crushed pistachios before serving.

Recipe Tips

• Room Temperature Ingredients: Make sure your egg, yogurt, and milk are at room temperature before mixing; this helps the batter come together smoothly.
• Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
• Check for Doneness: Insert a skewer into the center of the cake to check if it’s done; it should come out clean. If there’s batter on the skewer, bake for a few more minutes.
• Cool Completely Before Frosting: Let the cake cool completely on a rack before applying the frosting; this prevents the frosting from melting and helps it stay thick and spreadable.

How To Store Leftovers?

• Refrigerate: First, let the leftover Lemon and Pistachio Cake cool until it reaches room temperature. Then, cover the cake with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3-4 days.
• Freeze: If you want to freeze the cake, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2-3 months. To serve, thaw the cake in the refrigerator overnight before enjoying it.

Nutrition Facts

Serving Size: 1 slice (approximately 100g)

• Calories: 292
• Total Fat: 17g
• Saturated Fat: 8
• Cholesterol: 66mg
• Sodium: 60mg
• Potassium: 80mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 13g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Lemon And Coconut Cake
• Mary Berry Parsnip And Ginger Soup
• Mary Berry Peanut Brittle
• Mary Berry Pear Crumble