Lemon Pistachio Milk Cake

This lemon pistachio cake is a moist and zesty showstopper that combines the nutty richness of pistachios with bright lemon flavors. The cake itself is soft and tender, thanks to ground pistachios and buttermilk, and each slice gets a soak in homemade lemon pistachio milk to lock in extra flavor and texture. Topped with a creamy lemon pistachio cream cheese frosting, this springtime treat is always a crowd-pleaser at gatherings and special occasions.

The first time I baked this was for a friend’s birthday celebration and people could not believe it was homemade. Now it is my go-to spring dessert and always brings back memories of laughter around the table.

Ingredients

• Pistachios: provide a toasty nutty depth and beautiful color. Choose unsalted and deshelled for best results and the most vibrant green shade
• All purpose flour: gives the cake its classic crumb. Look for flour with a soft texture and always spoon and level to avoid dry cake
• Lemon zest: packs an intense citrus aroma. Select firm lemons with smooth skin and zest just before using
• Buttermilk: ensures the cake is extra tender and moist. Full fat is best for richness
• Sweetened condensed milk: helps the soak infuse the cake with creamy sweetness
• Vanilla: rounds out all the flavors. Use pure vanilla for the best aroma
• Unsalted butter: brings richness and a melt in your mouth crumb
• Baking powder and baking soda: give the cake lift and lightness
• Cream cheese: adds tang and silkiness to the frosting. Choose full fat for structure

Step-by-Step Instructions

Mix and Prepare the Pistachios:

Pulse unsalted deshelled pistachios in a food processor until they are finely ground. This releases their delicate oil and flavor for an even, nutty texture throughout the cake

Rub Zest Into Sugar:

Combine your lemon zest and granulated sugar. Use your fingertips to massage the zest in this brings out intense citrus and creates a bright base for the batter

Cream the Butter:

With an electric mixer beat softened unsalted butter sugar and lemon zest until light and fluffy. This process creates air pockets that ensure the cake is soft

Add Eggs and Vanilla:

Beat in room temperature eggs and pure vanilla until the batter is pale and silky. Take your time so the eggs fully emulsify

Combine Wet and Dry Ingredients:

Alternate adding buttermilk and flour mixture to the bowl stirring softly between additions. Mix only until just combined to keep your crumb delicate

Fold in Pistachios and Bake:

Lightly fold in the ground pistachios then spread the batter into your prepared pan. Bake at 350 degrees Fahrenheit until a toothpick just comes out clean from the center

Create Lemon Pistachio Milk Soak:

Mix pistachio milk sweetened condensed milk lemon zest and vanilla in a bowl and let it settle for twenty minutes. Strain out zest for a silky liquid

Soak the Cake:

Once the cake has cooled slightly trim the top layer and poke holes with a wooden skewer or spoon handle. Slowly drizzle the soak over to let it absorb fully

Make Pistachio Cream Cheese Frosting:

Pulse more pistachios to a fine paste. Beat butter in a large bowl until fluffy then add cream cheese and beat again. Mix in the ground pistachios lemon zest and sifted powdered sugar for a spreadable airy frosting

Frost and Finish:

Spread a thick even layer of frosting over the soaked cake. For extra flare swirl in lemon curd using the back of a spoon

Slice and Serve:

Cut your cake into sixteen satisfying squares. Each piece is moist fragrant and bursting with lemony pistachio flavor

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I have a soft spot for pistachios since they remind me of my grandmother’s kitchen and cracking fresh nuts together. This cake always takes me back to those simple joys and it is the ingredient that makes every slice a little bit special

Storage Tips

Store leftover cake well wrapped in the fridge for up to four days. The cake actually gets even more flavorful and moist after a day or two thanks to the milk soak. Bring slices to room temperature before serving for the best soft texture

Ingredient Substitutions

If pistachio milk is hard to find you can substitute with whole milk and add a few drops of almond extract to mimic the nutty background. If you need a nut free version try ground sunflower seeds. Greek yogurt can be used in place of buttermilk though the texture may be slightly denser

Serving Suggestions

Dress up each slice with extra lemon zest or a few whole pistachios for crunch. Swirl in lemon curd for a tangy sweet top or serve with fresh raspberries to play up the spring flavors. I love a little whipped cream on the side for a light finish

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A Little Context

While this recipe takes inspiration from tres leches style cakes with its milk soak the flavor profile is all Mediterranean. Lemon and pistachio have long been paired in both Persian and Italian desserts because their bright earthiness is timeless

Recipe FAQs

→ How do I grind pistachios for the cake?

Use a food processor to pulse shelled pistachios until finely ground, taking care not to create a paste. A few small bits add texture.

→ Can I substitute pistachio milk in the soak?

If pistachio milk isn't available, use unsweetened almond milk for a similar effect, though it will alter the nutty profile slightly.

→ What type of lemons work best?

Fresh, large lemons yield the most zest and juice. Meyer lemons provide a sweeter, slightly floral note if desired.

→ Is a metal or glass pan better for baking?

A light-colored metal pan ensures even baking and a golden crumb. Glass pans may require extra baking time.

→ Can the cake be made in advance?

Yes, the cake layers can be baked a day ahead. Apply the milk soak and frost shortly before serving for best texture.

→ How should leftovers be stored?

Keep leftover slices in an airtight container in the refrigerator for up to four days. Bring to room temperature before serving.