Savor the subtle sweetness and delightful nuttiness of this pistachio cake, infused with the unique undertones of matcha and citrus, then enveloped in a tangy and smooth cream cheese frosting. It’s a perfect balance of flavors and textures for a refreshing dessert experience.
Ingredients for Pistachio Cake Batter:
- All-Purpose Flour: 1 cup (142g), sifted for a fine crumb
- Baking Powder: 1 teaspoon, for rise
- Baking Soda: ¼ teaspoon, to ensure a tender texture
- Salt: ¼ teaspoon, to enhance the cake’s flavor
- Matcha Powder: 1 teaspoon (optional), for a hint of earthiness
- Granulated Sugar: ¾ cup (150g), for sweetness
- Ground Roasted Pistachios: ⅓ cup (40g), finely processed for a nutty flavor
- Olive or Sunflower Oil: ¼ cup (60ml), for moisture
- Large Egg: 1, at room temperature, for structure
- Full Fat Yogurt: ½ cup (120ml), for a creamy texture
- Lemon Zest: 2 teaspoons, for a bright citrus note
- Milk: ¼ cup (60ml), at room temperature, to loosen the batter
- Pure Vanilla Extract: ½ teaspoon (5ml), for flavor
Ingredients for Cream Cheese Frosting:
- Soft Cream Cheese: ½ cup (125g), for tangy richness
- Whipping Cream: ⅔ cup (160ml), to lighten the frosting
- Granulated Sugar: 4 tablespoons (50g), for sweetness
- Lemon Juice: 1 teaspoon (5ml), for a subtle zing
- Pure Vanilla or Almond Extract: 1 teaspoon (5ml), for aromatic flavor
Instructions:
- Oven Preparation: Warm your oven to 350°F (175°C). Fit an 8×8-inch pan with parchment for effortless cake removal.
- Cake Batter: Sift together the flour, leavening agents, and matcha (if using) into a mixing bowl. Stir in sugar and ground pistachios. In another bowl, whisk together the oil, egg, yogurt, milk, lemon zest, and vanilla until smooth. Merge the wet ingredients with the dry, folding carefully to avoid overmixing.
- Bake: Spread the batter into the pan and bake until a tester comes out clean. Cool partially in the pan, then completely on a rack.
- Frosting: Whip the cream cheese with a bit of the cream until lump-free. Gradually incorporate the rest of the cream, then the sugar, until soft peaks form. Add the lemon juice and extract, and continue to beat to a spreadable consistency.
- Finish: Smooth the frosting over the cooled cake and garnish with additional crushed pistachios.
Enjoyment Tip: This cake is a wonderful end to a meal or as a mid-day treat. Share this lovely pistachio cake with friends and family, and remember to bookmark our site for more delightful recipes to brighten your days!
