This Lemon Pistachio Cake is a vibrant, multi-layered dessert that pairs zesty lemon cake with rich pistachio cream, and a tangy lemon curd. Finished with a silky pistachio lemon cream cheese buttercream, it’s a bright, elegant treat that is as flavorful as it is beautiful.
I was obsessed with cake decorating and baking as a kid. I spent so much time watching Ace of Cakes and Cake Boss and whatever other show I could find on the Food Network. Now, most of my time in the kitchen is spent doing meal prep. Baking requires so much time and precision, and no matter how many food shows I’ve binged, I definitely don’t consider myself an expert. But I’m always willing to put my skills to the test for the right recipe.
This Lemon Pistachio Cake was inspired by my dad, who is a huge pistachio fan. With Father’s Day coming up, I wanted to make something extra special to surprise him. I’ve heard so many people raving about the pistachio and lemon flavor combination, so I figured this cake was as good of a time as any to give it a try. And I’m glad I did!
The combination of bright, citrusy cake and lemon curd pair beautifully with the nutty pistachio cream and cream cheese buttercream. Honestly, it might be my favorite cake I’ve ever made. So, not only is this recipe going to grace my family’s table for Father’s Day but for Memorial Day, Independence Day, Thanksgiving, and plenty of birthdays. Because, if I can’t get enough, I know my family won’t be able to.
Other Lemon Recipes You’ll Love
Spring Buttercream Board
This recipe is a dessert-lover’s dream, featuring three luscious buttercreams – classic vanilla, zesty lemon-orange, and fresh strawberry – beautifully spread out to be enjoyed alongside cake slices, cookies, fresh fruit, and more. It’s the perfect way to indulge in your favorite treats all season long.
Lemon Meringue Cake Roll
This dessert takes the bright, zesty flavor of lemon and pairs it with fluffy, toasted meringue for a treat that’s as beautiful as it is delicious. It’s an incredibly simple recipe that delivers classic lemon meringue pie flavor in the form of a show-stopping cake roll.
Lemon Loaf Cake
A Lemon Crème Cake Roll is transformed into a decadent loaf by layering it with a lemon-infused cream cheese filling, a crumbly streusel topping, and a vibrant raspberry glaze. Colorful and loaded with fresh flavors, this Lemon Loaf Cake offers a burst of excitement with every bite.
What You’ll Need
- Saucepan
- Whisk
- Mixing bowls, multiple
- Sieve
- Stand mixer or hand mixer
- Cake board
Storage Information
Since this Lemon Pistachio Cake is made with cream cheese buttercream and lemon curd, it’s important to store it in the refrigerator. The easiest way to do this is by placing it in an airtight container. Thankfully, this cake is super moist, so it stays delicious for up to 4-5 days when stored properly.
Tips for Making a Lemon Pistachio Cake
- Avoid putting too much curd in between your cake layers to ensure the cake doesn’t lose its stability. Use only about 1/4-1/3 c. in between the layers and serve any extra on the side or use as decoration for the top of the cake.
- We recommend doing a crumb coat on this cake before adding the final layer of buttercream. The purpose of a crumb coat is to just seal in all of the crumbs and prepare the cake to be frosted. This also allows you to get a really smooth finish on your finished cake.
How to Make a Lemon Pistachio Cake
Lemon Pistachio Cake
Course: DessertCuisine: AmericanDifficulty: Advanced8
servings450
kcal21
This Lemon Pistachio Cake is a vibrant, multi-layered dessert that pairs zesty lemon cake with rich pistachio cream, and a tangy lemon curd. Finished with a silky pistachio lemon cream cheese buttercream, it’s a bright, elegant treat that is as flavorful as it is beautiful.
Ingredients
- Lemon Cake:
2 Dutch Apron® Bakery Lemon Crème Cake Rolls
- Lemon Curd:
1/2 c. granulated sugar
1/2 tbsp. grated lemon zest
1/4 c. fresh lemon juice
1 large egg
2 egg yolks
2 tbsp. unsalted butter, cold
- Pistachio Cream Filling:
1 c. shelled unsalted pistachios
3/4 c. whole milk
2 tbsp. unsalted butter
4 oz. white chocolate chips
1 tbsp. granulated sugar
1 c. heavy whipping cream
- Pistachio Lemon Cream Cheese Buttercream:
1 1/2 c. unsalted butter, room temperature
6 oz. cream cheese
6 c. powdered sugar, sifted
1/4 c. finely ground pistachios
2 tbsp. heavy cream
1/2 tbsp. lemon zest
1 tbsp. lemon juice
Pinch of salt
Directions
- Make the Lemon Curd
- In a saucepan, whisk sugar, lemon zest, and juice. In a separate bowl, whisk egg and yolks. Then, add the eggs to the lemon mixture.
- Cook over medium-low heat, whisking constantly until thickened, about 8-9 minutes.
- Remove the pan from the heat and whisk in the butter until smooth.
- Strain through a sieve into a bowl. Press plastic wrap directly on top of the curd. Then, chill in the refrigerator for at least 4 hours.
- Create the Pistachio Cream Filling
- Boil the pistachios for 3 minutes in a saucepan. Drain the water then rub the pistachios in a towel to remove the skins. It’s okay if you don’t get all of them.
- Blend the pistachios with 1/4 c. milk and sugar until a smooth paste forms.
- In a saucepan, melt the remaining milk, butter, and white chocolate. Then, blend with pistachio paste until creamy. Cool to room temperature.
- Whip the cream to stiff peaks and fold into pistachio mixture.
- Prepare the Cream Cheese Buttercream
- Beat the butter and cream cheese together in a bowl until smooth.
- Slowly, add powdered sugar. Once all of the powdered sugar has been incorporated, add pistachios, lemon zest, lemon juice, cream, and salt.
- Beat on medium-high speed for 3-5 minutes, or until fluffy. Stir by hand to remove any air bubbles.
- Assemble the Lemon Pistachio Cake
- Remove your Lemon Crème Cake Rolls from their packaging. Allow to thaw for 30 minutes. Then, unroll and remove the filling.
- Cut each of the cakes into 2, 6-inch round cakes.
- Place 1 layer on a cake board. Spread 1 c. of pistachio cream evenly on top.
- Add the second cake layer. Spread 1/2 c. buttercream on top. Then, pipe a ring around the edge of the cake. Fill the center of the ring with 1/4-1/3 c. lemon curd.
- Add third cake layer. Spread another cup of pistachio filling on top.
- Top with the final cake layer, placing it cut-side down.
- Crumb coat the cake with a thin layer of buttercream. Freeze for 10-15 minutes.
- Frost with remaining buttercream and decorate with extra pistachios, lemon slices, or a dollop of lemon curd.
About the Author:
Katelyn Helgevold has been the Product Line Manager and editor for Dutch Apron® Bakery since 2019. In her role, she manages the introduction of new products to our portfolio, ensures each and every item meets our strict customer and quality standards, and uses her much-loved English degree to make sure every marketing piece is just as immaculate as our baked goods. In her spare time, Katelyn enjoys touting the benefits of the Oxford comma, spending time with her cat Merlin, and listening to way too many true crime podcasts.
