There’s something about lemon cake that reminds me of Sunday afternoons at my nan’s. The smell of citrus zest floating through the house while the kettle rumbles in the background — you know, that comforting kind of quiet that only exists between a bake rising in the oven and a teacup being filled.
This particular one, a lemon and pistachio number, came from a moment of indecision. I wanted something tart, but also something rich. And after a quick rummage through the cupboard (where I found a forgotten bag of pistachios and a lemon that had just enough life left in it), this cake sort of made itself. It’s soft and bright, with a mellow nuttiness that plays so well with the creamy topping. Not overly sweet. Just right.
Why You’ll Love It
- It’s got personality — that lemon zing and pistachio earthiness are a dream combo.
- Fluffy, not fussy — the crumb is light but forgiving. Overmix? It’ll survive.
- Stays lovely for days — keeps its moisture like a champ.
- Crowd-pleaser — people always ask for the recipe, even if they claim not to like pistachios.
- Easy frosting — no piping bags, no fuss. Just a soft cloud of cream cheese deliciousness.
- It’s one of those “tea and chat” cakes — you’ll see what I mean.
Ingredients
For the cake:
- 1 cup (142g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp matcha powder (optional, but it adds a faint herbal vibe I love)
- ¾ cup (150g) granulated sugar
- ⅓ cup (40g) finely ground roasted pistachios (unsalted!)
- ¼ cup (60ml) olive oil or sunflower oil
- 1 large egg, room temp
- ½ cup (120ml) full-fat yogurt
- 2 tsp lemon zest
- ¼ cup (60ml) milk, room temp
- ½ tsp pure vanilla extract
For the frosting:
- ½ cup (125g) very soft cream cheese
- ⅔ cup (160ml) whipping cream
- 4 tbsp (50g) granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla or almond extract
How to Make It
Get your tin ready:
Preheat the oven to 350°F (175°C). Line an 8×8-inch square tin with parchment — let the paper hang over the edges so you can lift the cake out later.
Whisk up the dry mix:
Sift the flour, baking powder, soda, salt, and matcha (if using) into a big bowl. Add the sugar and pistachios. Give it a quick stir with a whisk.
Mix the wet stuff:
In another bowl, combine the oil, egg, yogurt, milk, vanilla, and lemon zest. Whisk until smooth-ish. Doesn’t need to be perfect.
Combine — but go easy:
Pour the wet mixture into the dry, and fold it together gently with a spatula or spoon. Don’t beat it — just fold until you can’t see any dry flour. It’ll be a thick-ish batter.
Into the oven it goes:
Scoop the batter into the pan, level it out a bit, and bake for 20–25 minutes. Mine took 22. You want a skewer to come out clean. Let it cool in the tin for 15–20 minutes before lifting it out to finish cooling.
Make the frosting:
Beat the cream cheese until smooth. Add 2 tablespoons of cream and beat again — this step helps prevent lumps. Then slowly beat in the rest of the cream, followed by the sugar, lemon juice, and extract. It should hold soft peaks — pillowy and spreadable.
Frost and top:
Once the cake is fully cool, slather on the frosting. Don’t worry about perfection — rustic swirls are encouraged. Sprinkle with extra chopped pistachios. Lemon zest too, if you’ve got any left.
Common Mistakes and How to Dodge Them
Why did my cake come out dense?
Probably overmixed it. Just fold gently until combined.
The frosting’s runny — what went wrong?
Either the cream cheese was too warm or the cream got over-whipped. Chill both next time.
Why did my cake sink?
Could be underbaked or too much leavening. Use an oven thermometer if you’ve got one.
My pistachios went weird in the batter…
Make sure they’re ground finely — think almond flour texture, not chunky.
Storage and Reheating
- Fridge: Keeps well in a container for 3–4 days.
- Freezer: Wrap slices in clingfilm, then foil. Freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat: Honestly? Best at room temp. But if you want it warm, 10 seconds in the microwave will do the trick.
Frequently Asked Questions
Can I skip the matcha?
Yep — it’s optional. Adds a little green tint and herbal note, but no stress if you leave it out.
Can I use low-fat yogurt?
You can, but the texture will be slightly less rich. Still tasty though!
Can I turn this into cupcakes?
Absolutely. Check them at 15 minutes — they bake faster.
Can I make it ahead?
Yup! Bake the cake the night before and frost it the next morning.
Nutrition Facts (Per Serving)
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Carbs: 40g
- Sugar: 25g
- Protein: 7g
- Sodium: 200mg
- Fibre: 2g
Try More Mary Berry Recipe:
Mary Berry Lemon And Pistachio Cake
Description
A moist, lemon-scented cake with toasted pistachios and a cloud of cream cheese frosting — perfect with tea.
Ingredients
Cake:
Frosting:
Instructions
- Preheat oven to 350°F and line a square pan.
- Sift dry cake ingredients and mix in sugar and pistachios.
- Whisk wet ingredients in a separate bowl.
- Fold wet into dry gently until just combined.
- Pour into pan, bake 20–25 min, cool completely.
- Beat cream cheese and cream, add sugar, lemon, extract.
- Frost cooled cake, sprinkle pistachios on top.
Notes
- Don’t overmix the batter — treat it gently.
- Make sure cream cheese is soft before beating.
- You can sub sour cream for yogurt if needed.
- Try toasted coconut instead of pistachios if you like.