Cooking with Toti
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Lemon Pistachio Cake with Lemon Glaze
Soft, buttery, and packed with pistachios — finished with a bright lemon glaze.
Serves
1 x 8-inch cake
Time
1 hr
A tender single-layer cake with lots of ground pistachios and fresh lemon zest, topped with a simple lemon glaze and crushed pistachios. Cozy, easy, and family-approved.
Instructions
Cake
- 1
Preheat oven to 350°F (175°C). Line and grease an 8-inch pan.
- 2
Whisk flour, ground pistachios, baking powder, and salt.
- 3
Rub lemon zest into the sugar with your fingers until fragrant.
- 4
Beat butter, oil, and lemon sugar until light and fluffy, 3–4 minutes.
- 5
Add eggs one at a time, mixing well.
- 6
Mix in yogurt, lemon juice, and vanilla.
- 7
Fold in the dry ingredients just until combined — don't overmix.
- 8
Pour into the pan and bake 35–40 minutes, until a toothpick comes out clean.
- 9
Cool completely before glazing.
Glaze
- 1
Whisk powdered sugar with lemon juice until smooth and pourable.
- 2
Pour over the cooled cake and let it drip down the sides.
- 3
Sprinkle crushed pistachios around the edge and let the glaze set.
Toti’s Tips
- ✓Use finely ground pistachios for the softest crumb.
- ✓Room temp ingredients make everything mix smoother.
- ✓Rubbing zest into the sugar is the secret to big lemon flavor.
- ✓Cake must be fully cooled before glazing or the glaze slides off.
- ✓Even better the next day — the flavors deepen.
More photos
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