Mary Berry’s Lemon and Pistachio Cake is a moist and tangy treat made with of purpose flour, baking powder, baking soda, salt, granulated sugar, pistachios, olive oil, egg, yogurt, lemon zest, milk, vanilla extract, cream cheese, whipping cream, and lemon juice. It takes 45 minutes to prepare and serves 9 people.
Try More Mary Berry Recipe:
💗 Why You’ll Be Glad You Tried This Recipe
- Distinct Flavors: Tangy lemon zest paired with nutty pistachios create a unique taste.
- Simple Preparation: Easy steps and common ingredients make baking effortless.
- Creamy Frosting: Luxurious cream cheese topping adds a velvety richness.
- Versatile Delight: Perfect for any occasion, from tea-time treats to celebratory desserts.
❓ What Is Mary Berry Lemon And Pistachio Cake Recipe?
Mary Berry’s Lemon and Pistachio Cake is a delightful dessert crafted from all-purpose flour, pistachios, lemon zest, and creamy yogurt. This delicious, nutty treat has a lemony flavor. It honours British baker and TV personality Mary Berry, recognized for her excellent cake recipes.
🍋 Mary Berry Lemon And Pistachio Cake Ingredients
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, unsalted pistachios
- ¼ cup 60ml olive oil or sunflower oil
- 1 large egg at room temperature
- ½ cup 120ml full fat yogurt
- 2 teaspoon 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 tablespoon 50g granulated sugar
- 1 teaspoon 5ml lemon juice
- 1 teaspoon 5ml pure vanilla extract or almond extract
🍰 Instructions For Mary Berry Lemon And Pistachio Cake
- Preheat the oven to 350°F and line an 8×8-inch square baking pan with parchment paper.
- Make the cake batter Put flour, baking soda, baking powder, and matcha powder (if you have it) into a large bowl by sifting them together.
- Mix in the sugar and ground walnuts with a whisk until everything is well mixed.
- In a medium bowl, mix the oil, egg, yogurt, milk, and vanilla. Use a whisk to make the mixture smooth.
- Add the wet ingredients to the bowl with the dry ones. Carefully fold the two sets of ingredients together, making sure to get to the bottom and lift any dry spots.
- Be careful not to mix the batter too much, and stop when it’s fully mixed.
- Spread the batter out evenly in the pan that has been made. Bake for 20 to 25 minutes, or until a skewer stuck in the middle comes out clean.
- The cake should cool in the pan for 20 minutes before being moved to a cooling rack.
- Make the frosting.. Soft cream cheese should be beaten until it’s smooth.
- Mix in 2 tablespoons of cream and keep beating until the mixture is very smooth and there are no more lumps.
- Then add the rest of the cream slowly and beat until soft peaks form.
- Gradually add sugar and beat until it gets thick enough to spread. Then add lemon juice and almond extract and mix well.
- After the cake has cooled, put frosting on top of it and then sprinkle crushed nuts on top.
💭 Recipe Tips
- Check lemon zest: Ensure it’s fresh for the zingy flavor.
- Use room temp ingredients: Prevent curdling by balancing temperatures.
- Don’t overmix batter: Keep the cake light, avoiding dense texture.
- Adjust matcha powder: Optional, balance to personal taste preference.
- Cool before frosting: Prevent frosting from melting on a warm cake.
🍨 What To Serve With Lemon And Pistachio Cake?
Serve with a dollop of whipped cream, a side of fresh berries, or a scoop of vanilla ice cream for a delightful contrast to the cake’s tangy and nutty flavors.
How To Store Leftovers Lemon And Pistachio Cake?
- In The Fridge. Store Leftovers Lemon And Pistachio Cake? in an airtight container at room temperature for up to 3 days.
- In The Freezer. For freezing, wrap slices of Leftovers Lemon And Pistachio Cake? in plastic wrap, then foil, and store for up to 3 months.
How To Reheat Lemon And Pistachio Cake?
- Microwave: Wrap a slice in a damp paper towel, heat for 10-15 seconds.
- Oven: Place slices on a baking sheet at 325°F for 5-7 minutes.
- Steamer: Steam slices for 3-5 minutes until warmed through.
FAQs
Why Is My Cake Not Fluffy?
Overmixing the batter or using old leavening agents can prevent air incorporation, resulting in a dense cake.
What Can I Use As A Substitute For Yogurt?
Sour cream, buttermilk, or a mix of milk and lemon juice work well as yogurt alternatives in baking.
What Causes Cake To Be Dry And Dense?
Too much flour or baking for too long at high temperatures can dry out and make a cake dense.
How Do I Know When The Cake Is Done Baking?
Insert a toothpick into the center if it comes out clean or with a few crumbs, the cake is ready.
Try More Mary Berry Recipe:
Mary Berry Lemon And Pistachio Cake Nutrition Facts
Amount Per Serving
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Sugar: 25g
- Protein: 7g
- Fiber: 2g
- Sodium: 200mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Lemon And Pistachio Cake
Description
Mary Berry’s Lemon and Pistachio Cake is a moist and tangy treat made with of purpose flour, baking powder, baking soda, salt, granulated sugar, pistachios, olive oil, egg, yogurt, lemon zest, milk, vanilla extract, cream cheese, whipping cream, and lemon juice. It takes 45 minutes to prepare and serves 9 people.
Ingredients
Pistachio Cake Batter:
Cream Cheese Frosting:
Instructions
- Preheat the oven to 350°F and line an 8×8-inch square baking pan with parchment paper.
- Make the cake batter Put flour, baking soda, baking powder, and matcha powder (if you have it) into a large bowl by sifting them together.
- Mix in the sugar and ground walnuts with a whisk until everything is well mixed.
- In a medium bowl, mix the oil, egg, yogurt, milk, and vanilla. Use a whisk to make the mixture smooth.
- Add the wet ingredients to the bowl with the dry ones. Carefully fold the two sets of ingredients together, making sure to get to the bottom and lift any dry spots.
- Be careful not to mix the batter too much, and stop when it’s fully mixed.
- Spread the batter out evenly in the pan that has been made. Bake for 20 to 25 minutes, or until a skewer stuck in the middle comes out clean.
- The cake should cool in the pan for 20 minutes before being moved to a cooling rack.
- Make the frosting. Soft cream cheese should be beaten until it’s smooth.
- Mix in 2 tablespoons of cream and keep beating until the mixture is very smooth and there are no more lumps.
- Then add the rest of the cream slowly and beat until soft peaks form.
- Gradually add sugar and beat until it gets thick enough to spread. Then add lemon juice and almond extract and mix well.
- After the cake has cooled, put frosting on top of it and then sprinkle crushed nuts on top.
Notes
- Check lemon zest: Ensure it’s fresh for the zingy flavor.
- Use room temp ingredients: Prevent curdling by balancing temperatures.
Don’t overmix batter: Keep the cake light, avoiding dense texture.
Adjust matcha powder: Optional, balance to personal taste preference.