Lemon Pistachio Cake with Cream Cheese Frosting
A soft and buttery lemon pistachio Bundt cake made with fresh lemon zest, ground pistachios and a tangy cream cheese frosting.
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This lemon pistachio cake is the kind of cake you can leave on the counter and cut yourself a slice whenever you walk past. It’s soft and buttery, with plenty of fresh lemon flavour and just enough pistachio to make it a little different from a regular lemon cake.
It’s delicious on its own with a dusting of icing sugar, but if you’re feeling a little extra, add the lemon cream cheese frosting and a handful of chopped pistachios on top. The Bundt pan makes it look rather impressive either way
What you’ll love about this cake recipe
- Plenty of real lemon flavour: Both the zest and juice are used, so the lemon doesn’t disappear once the cake is baked.
- Pistachios in every slice: Finely ground pistachios give the cake a light nutty flavour and a lovely texture.
- It stays soft: This is a sturdy Bundt cake, but it isn’t dry or heavy.
- It can be made ahead: The cake is just as good – possibly better – the day after baking.
- The pan does the decorating: Add the cream cheese frosting and a handful of chopped pistachios, and it looks like you made considerably more effort than you actually did.
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Ingredient Notes
Pistachios: Use shelled, unsalted pistachios. You can buy pistachio flour or grind the nuts yourself in a food processor. Pulse them just until finely ground; if you keep going, they will begin releasing their oils and turn into pistachio butter.
Pistachio flour: Check that the package contains only pistachios. Pistachio flour and pistachio pudding mix are not the same thing and cannot be used interchangeably.
Fresh lemons: Most of the lemon flavour comes from the zest, so freshly zested lemons make a noticeable difference. Zest only the yellow outer layer, avoiding the bitter white pith underneath.
Butter: Use softened butter so it can cream properly with the sugar. It should give slightly when pressed but should not look melted or greasy.
Eggs and milk: Room-temperature ingredients combine more evenly with the butter and help prevent the batter from splitting.
Cream cheese: Use full-fat brick-style cream cheese rather than spreadable cream cheese from a tub. The spreadable kind contains more moisture and can make the frosting too thin.
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Equipment:
- 10- to 12-cup Bundt pan
- Non-stick baking spray or pastry brush
- Food processor, if grinding whole pistachios
- Microplane or fine citrus zester
- Citrus juicer
- Digital kitchen scale
- Measuring cups and spoons
- Medium mixing bowl
- Large mixing bowl
- Electric hand mixer or stand mixer
- Whisk
- Silicone spatula
- Wooden skewer or cake tester
- Wire cooling rack
- Small bowl for the frosting
How to Make Lemon Pistachio Cake in a Bundt Pan
1. Prepare the pan
Preheat the oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup Bundt pan, making sure to reach every groove. Dust the pan lightly with flour and tap out the excess.
Bundt pans are not especially forgiving here. If you miss one little corner, that will inevitably be the piece that decides to stay behind.
2. Prepare the pistachios and lemons
If you are using whole pistachios, pulse them in a food processor until finely ground but still dry. Stop before they begin clumping together.
Zest the lemons before juicing them and set both aside.
3. Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder and salt. Make sure there are no large clumps of pistachio flour remaining.
4. Cream the butter and sugar
In a large bowl, beat the softened butter and sugar until lighter in colour and fluffy. (three to five minutes)
5. Add the eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
6. Finish the batter
With the mixer on low, add one-third of the flour mixture, followed by half the milk. Repeat, finishing with the remaining flour. Mix only until combined.
Fold in the lemon zest and lemon juice.
7. Fill the pan
Spoon the batter evenly into the prepared pan and smooth the surface. Gently tap the pan against the counter a few times to settle the batter into the grooves and release large air pockets.
8. Bake
Bake for 60–75 minutes, beginning to check around the 60-minute mark.
The cake is ready when the surface springs back lightly and a skewer inserted into the thickest part comes out clean or with a few moist crumbs.
9. Cool and turn out
Let the cake cool in the pan for 10–15 minutes. Place a wire rack over the pan and carefully invert both together. Lift away the pan and let the cake cool completely.
Cream Cheese Lemon Frosting
Beat the softened cream cheese until smooth. Add the icing sugar, lemon juice and vanilla, then beat until creamy.
Add warm water one teaspoon at a time, only until the frosting is thick but pourable. Spoon it over the completely cooled cake and sprinkle with chopped pistachios.
Lemon Pistachio Bundt Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Generously grease a Bundt pan, making sure to get into all the grooves.
- If using whole pistachios, grind them finely in a food processor to make pistachio flour. Zest the lemons and set aside.
- In a large bowl, whisk together the pistachio flour, all-purpose flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Gradually add the milk, mixing until fully incorporated.
- Slowly add the flour mixture to the wet ingredients, mixing bit by bit until the batter is smooth.
- Fold in the lemon zest and lemon juice.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 60–75 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
- To make the frosting, beat the cream cheese until smooth. Add the icing sugar, lemon juice, and vanilla. Gradually add warm water until you reach a pourable but creamy consistency.
- Drizzle the frosting over the cooled cake and let it set before slicing.
Notes
- Finely ground pistachios give the best texture and flavor.
- Let the cake cool completely before frosting to avoid melting the icing.
- This cake tastes even better the next day as the flavors mellow and deepen.
- If you don’t have a Bundt pan, bake in two loaf pans and start checking for doneness at 45–55 minutes.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!Variations & Substitutions
- Skip the frosting and dust with powdered sugar for a simpler finish
- Add a pinch of cardamom for warmth
- Use orange zest instead of lemon for a different citrus note
- Swap pistachios for almonds if needed (the flavor will be softer)
Make it Perfect
- Finely ground pistachios give the best texture
- Don’t rush the bake – Bundt cakes need time to cook evenly
- Let the cake cool fully before frosting for the cleanest finish
- This lemon pistachio bundt cake improves after resting overnight
Storage & Make-Ahead
- Make ahead: Bake the cake a day in advance – flavors deepen overnight
- Storage: Store covered at room temperature for up to 3 days
- Refrigeration: If frosted, refrigerate and bring to room temperature before serving
- Freezing: Freeze unfrosted lemon pistachio bundt cake slices for up to 2 months
Frequently Asked Questions
Can I use store-bought pistachio flour?
Yes you can! Just make sure it’s finely ground and unsweetened.
Why is my cake dense?
Overmixing or underbaking are the most common causes.
Can I make this cake without a Bundt Pan?
Yes, you can! You can bake this cake in two loaf pans or one large loaf pan instead. Start checking for doneness around 45–55 minutes, as loaf pans bake faster than a Bundt.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly, making sure to get into all the grooves, then dust lightly with flour. Let the lemon pistachio bundt cake cool for about 10 minutes before turning it out – too soon or too late can cause sticking.
Can I make this cake without pistachios?
You can substitute almond flour or finely ground almonds. The flavor will be softer, but still lovely with lemon.
Why did my cake crack on top?
A crack is completely normal and won’t be visible once the cake is turned out. It usually means the oven temperature was just right and the cake rose properly.
Can I make this cake ahead of time?
Yes – this lemon pistachio bundt cake actually tastes better the next day. Bake it a day ahead, wrap well, and frost just before serving if possible.
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This is the kind of cake that feels right for so many moments – brunch, gifting, or simply enjoying a slice with coffee. Bright, comforting, and not overly sweet, it’s a recipe that’s meant to be shared.
If you bake this lemon pistachio bundt cake, tag me @poetic_road – and if you enjoy elegant, Swiss-inspired baking like this, sign up for my newsletter for more everyday favorites.
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