Lemon Pistachio Milk Cake Recipe

If you’re craving a show-stopping dessert that dances on your taste buds with bright citrus and nutty richness, this Lemon Pistachio Milk Cake Recipe is absolutely the answer. Imagine a moist, tender cake soaked with a luscious pistachio and lemon-infused milk, topped off with a dreamy cream cheese frosting studded with crunchy pistachios and zesty lemon—each bite is like a celebration of spring in your mouth. This cake perfectly balances sweetness, tartness, and that subtle earthy crunch of pistachios, making it one of those recipes you’ll want to make again and again.

Ingredients You’ll Need

Gathering these ingredients is the first step to unlocking the delightful flavors of this cake. Each component has a crucial role in creating its luscious texture, tangy zing, or vibrant color.

• 1 cup (140 g) pistachios, deshelled: Finely ground for a nutty base that enriches both batter and frosting.
• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled: Provides the perfect structure and crumb to the cake.
• 1 1/2 tsp baking powder: Leavens the cake to ensure a light and airy texture.
• 1/4 tsp baking soda: Adds extra lift and balances acidity from the lemon and buttermilk.
• 1/2 tsp salt: Enhances all the sweet and nutty flavors.
• 1 1/2 cups (300 g) granulated white sugar: Sweetens the cake while carrying the brightness of lemon zest.
• 3 tbsp (30 g) lemon zest (about 3 large lemons): Infuses a fragrant citrus note that’s crucial for the lemony charm.
• 10 tbsp (140 g) unsalted butter, softened: Brings richness and moisture to the cake’s crumb.
• 3 eggs, at room temperature: Bind everything together and add to the cake’s softness.
• 1 tbsp (15 ml) vanilla: Complements the lemon zest with a warm, sweet aroma.
• 1 cup (240 ml) buttermilk, at room temperature: Adds tenderness and subtle tanginess.
• 1/2 cup (120 ml) pistachio milk: Contributes unique nutty depth to the soak mixture.
• 1/2 cup (150 g) sweetened condensed milk: Offers a creamy sweetness that soaks into the cake beautifully.
• 1/2 tbsp (5 g) lemon zest (about 1/2 a large lemon): Brightens the soaking liquid.
• 1/2 tsp vanilla: Balances the soaking syrup’s flavors.
• 1/2 cup (70 g) pistachios, deshelled (for frosting): Ground to a paste for a nutty frosting boost.
• 1 cup (224 g) unsalted butter, softened (for frosting): Makes for a luxuriously smooth frosting base.
• 8 oz (226 g) cream cheese, cold (for frosting): Adds tangy creaminess that cuts through the sweetness.
• 2 cups (260 g) powdered sugar (for frosting): Sweetens and thickens the frosting to perfection.
• 1/2 tbsp (5 g) lemon zest (for frosting): Gives that final burst of brightness to the frosting.

How to Make Lemon Pistachio Milk Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C) and prepping a 9×9 inch light metal baking pan. Grease the pan thoroughly and line it with parchment paper. This ensures your cake bakes evenly and releases easily after baking, setting you up for success right from the beginning.

Step 2: Grind the Pistachios

Pop the deshelled pistachios into a food processor and pulse until finely ground. This step is key, as those finely milled pistachios will infuse your batter with that subtle nuttiness without overpowering the cake’s delicate crumb.

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Doing this mix ahead separates the leaveners and seasonings so they distribute evenly through your batter, helping your cake rise to the perfect lightness.

Step 4: Infuse Sugar with Lemon Zest

Take your sugar and lemon zest into a large bowl. Rub the zest intimately into the sugar to release all those fragrant oils—this is a game changer! The sugar will practically sparkle and give a fresh citrusy burst that flavors the entire cake.

Step 5: Cream Butter and Sugar

Add the softened butter to your sugar mixture and cream them together on high speed using an electric mixer until the mixture turns fluffy and light, around 1 to 2 minutes. This step adds air to the batter, which means your cake will be wonderfully tender and moist.

Step 6: Add Eggs and Vanilla

Mix in the eggs, one at a time, along with the vanilla extract, beating on medium speed until the mixture is pale and smooth. This adds structure and richness while maintaining that lovely airy texture built during creaming.

Step 7: Alternate Adding Buttermilk and Dry Ingredients

Gradually add the buttermilk and dry flour mixture alternately to the batter while mixing on low speed. Be sure to scrape down the sides often to ensure everything incorporates evenly. The buttermilk lends a tender crumb and a subtle tang that complements the lemon beautifully.

Step 8: Fold in Ground Pistachios

Gently fold in the finely ground pistachios. Folding rather than mixing keeps the batter light and prevents overdeveloping gluten so your cake remains perfectly soft and fudgy inside with a delicate nutty flavor.

Step 9: Bake and Cool

Pour the batter into your prepared pan and bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean. Once baked, cool the cake in the pan for 30 minutes, then transfer it to a wire rack. Cooling is essential before soaking to prevent the cake from turning soggy.

Step 10: Prepare the Pistachio Milk Soak

Mix the pistachio milk, sweetened condensed milk, lemon zest, and vanilla in a bowl and allow it to sit for 20 minutes to meld the flavors. Then strain the mixture through a sieve into a pourable container. This soak is what takes this cake to the next level—both moist and packed with luscious flavor.

Step 11: Make the Frosting

Grind pistachios into a smooth paste for the frosting’s nutty kick. Beat the softened butter on high for 5 minutes until fluffy, then add cold cream cheese and beat again until smooth. Incorporate the pistachio paste and lemon zest, then sift powdered sugar in gradually while mixing until you get a light, fluffy frosting that’s bursting with flavor.

Step 12: Assemble Your Cake

Once the cake is fully cooled, cut a thin layer off the top for an even surface, then use a skewer to poke holes throughout the cake. Slowly pour the pistachio milk soak over the top, letting it seep deep inside for that incredible moisture. Finally, spread the luscious cream cheese frosting evenly and swirl in some lemon curd if you like. Slice it up and get ready to wow your taste buds.

How to Serve Lemon Pistachio Milk Cake Recipe

Garnishes

For that extra touch of elegance when serving, scatter a handful of chopped pistachios on top for crunch and color. A few twists of fresh lemon zest also add brightness and make the cake look just as amazing as it tastes.

Side Dishes

This cake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to contrast the tangy and nutty notes. For a refreshing balance, serve alongside a fresh berry salad or a cup of herbal tea.

Creative Ways to Present

Looking to impress guests? Present the cake in individual servings layered with extra pistachio milk soak and frosting in glass jars. Or create petite versions as cupcakes topped with the same frosting and a sprinkle of zest for a charming bite-sized treat.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Lemon Pistachio Milk Cake Recipe fresh by storing it in an airtight container in the refrigerator. It will remain moist and delicious for up to 4 days—perfect for enjoying a slice or two whenever a sweet craving strikes.

Freezing

You can freeze the cake either whole or in individual slices. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. When frozen properly, it will stay fresh for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

Since this cake is rich and soaked, it’s best served at room temperature or chilled. If you want to warm a slice, let it sit at room temperature for 30 minutes or gently warm it in short bursts in the microwave, being careful not to overheat and dry it out.

FAQs

Can I substitute pistachio milk with regular milk?

Absolutely! While pistachio milk adds a lovely nutty dimension, regular milk or even almond milk will work fine if pistachio milk isn’t available. Just know the flavor profile will be slightly different but still delicious.

Is it necessary to use buttermilk?

Buttermilk helps tenderize the cake and adds a subtle tang that balances the sweetness. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Can I make this cake gluten free?

You can try using a gluten-free all-purpose flour blend that is designed for baking. Make sure to include the same amount of leavening, but note that texture and crumb might differ slightly from the original recipe.

How long does the cake need to soak with the pistachio milk mixture?

Pour the soak over the cake after it has cooled and poke holes to help it absorb evenly. The flavors meld best if you let the cake rest for at least an hour before frosting and serving.

Can I use store-bought lemon curd for the swirl?

Yes! Store-bought lemon curd works beautifully and saves time. Swirling a little on top of the frosting adds a gorgeous pop of color and a zingy burst of lemon flavor.

Final Thoughts

I can’t recommend this Lemon Pistachio Milk Cake Recipe enough if you want a dessert that feels both luxurious and comforting. Combining the zestiness of lemon with the richness of pistachios and a creamy frosting, it’s a dessert that’s perfect for family gatherings, special occasions, or anytime you want to treat yourself. Grab your ingredients and enjoy every delightful step of making this cake—your taste buds will thank you!

Print