This Lemon Pistachio Pound Cake is tender, buttery and topped with a simple lemon glaze that drips down the sides for that perfect finishing touch. Perfect as a dessert, snack or even for breakfast.
Looking for more lemon flavor? Try my Pistachio Lemon Bars, Blueberry Peach Galette with Lime and Orange Blossom Sugar Cookies for more citrus-forward desserts.
Lemon Pistachio Pound Cake: Recipe at a Glance
Prep Time
25 mins
Cook Time
75 mins
Total Time
1 hr 40 mins
Servings
10 Slices
Calories*
361 kcal
Difficulty
Moderate
Main Ingredients
All-purpose flour, butter, olive oil, lemons, sugar, pistachios, baking powder, eggs, vanilla extract, and Greek yogurt.
Technique
Creaming sugar and fat, mixing a cake batter, baking a cake, making a glaze, and decorating a cake.
*Calories are estimated
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Table of Contents
Why This Recipe Works
- Simple but impressive: The batter comes together using classic pound cake techniques, making it easy for home bakers while still delivering bakery-quality results (we tested it 4 times to get it right!)
- Bright and seasonal: Fresh lemon zest and juice give this cake a vibrant citrus flavor that’s perfect for spring and summer baking.
- Tested and Works: Groceries are expensive! All my Dessert Recipes are tested by me, my team and/or recipe testers before posting.
Ingredients
This recipe comes together with a few standard pantry and fridge ingredients. Here is what you will need:
- Sugar: You will need both white sugar and powdered sugar for this recipe. The white sugar is used for the pound cake base while the powdered sugar is used to make the icing glaze.
- Citrus: You will need both freshly squeezed lemon juice and freshly zested lemons for this recipe. Try not to use bottled, but if you have to, it’ll work just fine. If you like lemony flavor profiles, try my Lemon Pistachio Bars and Limoncello Tiramisu.
- Fats: I am using a combination of butter and olive oil here. The butter provides richness and a classic pound cake texture, while the olive oil adds moisture. Use a light olive here, not extra virgin olive oil.
- Raw Pistachio Nuts: I recommend using raw shelled pistachios in this recipe. You will need them for both the base batter and for garnish. If you can only find toasted pistachios, you can use them instead, but make sure they are unsalted. For more pistachio recipes, try my Pistachio Cranberry Scones (with Lemon Icing).
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Lemon Pistachio Pound Cake Recipe
Step 1. Preheat the Oven and Whisk the Dry Ingredients. Preheat the oven to 325°F. Spray a 1-pound loaf pan (8.5 x 4.5 inches) with nonstick spray and line it with parchment paper. In a small bowl, whisk together the all purpose flour, baking powder, and salt (Image 1). Set aside.
Step 2. Make Lemon Sugar. Add the lemon zest to the sugar and rub it between your fingers to release the lemon oils into the sugar (Image 2).
Step 3. Beat Sugar and Fats. In the bowl of a stand mixer, beat the butter, olive oil, and lemon sugar on medium speed for about 5 minutes until light and fluffy (Image 3). Scrape down the sides of the bowl.
Step 4. Add Vanilla and Eggs. Add the vanilla extract, then mix in the eggs one at a time, beating for 30–60 seconds between each addition (Images 4-5). Scrape down the bowl as needed.
Step 5. Add Lemon Juice. Mix in the lemon juice until incorporated (Image 6).
Step 6. Mix in Dry Ingredients. Reduce the mixer to low speed and add half of the dry ingredients, followed by half of the Greek yogurt (Image 7). Repeat with the remaining dry ingredients and yogurt, mixing just until combined.
Step 7. Add Pistachios. Remove the bowl from the mixer and gently fold in ½ cup of the chopped pistachios using a rubber spatula (Image 8).
Step 8. Transfer. Spread the batter evenly into the prepared loaf pan (Image 9).
Step 9. Bake. Bake for 75–85 minutes, until the top springs back when lightly pressed and the internal temperature reaches about 200°F. Let the cake cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely (Image 10).
Step 10. Make Icing. Whisk together the powdered sugar and lemon juice to form a thick icing (Image 11).
Step 11. Drizzle. Spread the icing over the top of the cake, letting it naturally drip down the sides (Image 12).
Step 12. Garnish. Sprinkle the remaining chopped pistachios over the icing (Image 13). Allow the icing to set for at least 30 minutes before slicing and serving.
Testing Notes
This recipe took a few tries to perfect. Here is a breakdown of how it went:
Version 1 – I used 2 teaspoons of baking powder and 1/4 cup of oil along with Greek yogurt for the moisture. The cake sank horribly in the center – it almost looked like a bowl. Tasted great but was almost too oily for mouth feel.
Version 2 – I swapped the baking powder for 1/4 teaspoon of baking soda. There was less sinking but the baking soda diminished the lemon flavor.
Version 3 – I reduced the oil to 3 tablespoons and used 1/2 teaspoon of baking powder. Lemon flavor was back but the center still sunk on cooling. Also, still slightly too oily feeling in mouth.
Version 4 – Reduced the baking powder again to 1/4 teaspoon and reduced the oil to 2 tablespoons. Tested with sour cream this time in place of the Greek yogurt. This was the winning recipe. It rose enough to get a nice peak, although that settled a bit during cooling. The lemon flavor was perfect, mouthfeel was light and not oily.
Expert Tips
- Rub the zest into the sugar. This simple step releases the lemon oils and dramatically boosts the citrus flavor throughout the cake.
- Use room temperature ingredients. Butter, eggs, and yogurt mix more evenly and help create a smooth batter.
- Cream the butter and sugar long enough. Beating for a full 5 minutes incorporates air and helps produce a lighter crumb.
- Don’t overmix the batter. Once the flour is added, mix just until combined to keep the cake tender.
- Check doneness with temperature. An internal temperature of about 200°F is a reliable way to know the cake is fully baked. Use an instant read thermometer.
- Let the cake cool before glazing. If the cake is warm, the icing will melt and run off instead of forming that beautiful drip. Just like in my Pistachio Cranberry Scones Recipe.
Lemon Pistachio Pound Cake Recipe FAQs
Yes. This pound cake can be baked a day in advance. Once cooled, wrap it tightly in plastic wrap and store at room temperature. Add the glaze the day you plan to serve it.
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, though bringing slices to room temperature before serving improves texture.
Yes. Wrap the fully cooled, unglazed cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
Absolutely. Almonds, hazelnuts, or walnuts can be used instead of pistachios if needed.
Other Dessert Recipes
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Lemon Pistachio Pound Cake (with Lemon Glaze)
Equipment
- 8.5" x 4.5" Loaf Pan or 9" x 4 " Loaf Pan – See note
Ingredients
- 1¾ cup All purpose flour – 219 grams
- ¼ teaspoon Baking powder
- ½ teaspoon Salt
- 1¼ cups Sugar – 250 grams
- 2 tablespoon Lemon zest – 13 grams
- ½ cup Butter (room temperature) – 113 grams
- 2 tablespoon Olive oil – 28 grams
- 1 teaspoon Vanilla extract
- 3 Large eggs (room temperature) – 150 grams
- 2 tablespoon Lemon juice – 30 grams
- ⅓ cup Plain Greek yogurt or sour cream (room temperature) – 75 grams
- ½ cup Unsalted pistachios (chopped) – 66 grams
Icing and Garnish
- 1½ cup Powdered sugar (sifted) – 180 grams
- 3 tablespoon Lemon juice – 45 grams
- ¼ cup Unsalted pistachios (chopped) – For garnish
Instructions
- Preheat the Oven. Preheat the oven to 325°F. Spray a 1-pound loaf pan (8.5 x 4.5 inches) with nonstick spray and line it with parchment paper.
- Whisk the Dry Ingredients. In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Make Lemon Sugar. Add the lemon zest to the sugar and rub it between your fingers to release the lemon oils into the sugar.
- Beat Sugar and Fats. In the bowl of a stand mixer, beat the butter, olive oil, and lemon sugar on medium speed for about 5 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add Vanilla and Eggs. Add the vanilla extract, then mix in the eggs one at a time, beating for 30–60 seconds between each addition. Scrape down the bowl as needed.
- Add Lemon Juice. Mix in the lemon juice until incorporated.
- Mix in Dry Ingredients. Reduce the mixer to low speed and add half of the dry ingredients, followed by half of the Greek yogurt. Repeat with the remaining dry ingredients and yogurt, mixing just until combined.
- Add Pistachios. Remove the bowl from the mixer and gently fold in ½ cup of the chopped pistachios using a rubber spatula.
- Transfer. Spread the batter evenly into the prepared loaf pan.
- Bake. Bake for 75–85 minutes, until the top springs back when lightly pressed and the internal temperature reaches about 200°F. Let the cake cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
- Make Icing. Whisk together the powdered sugar and lemon juice to form a thick icing.
- Drizzle. Spread the icing over the top of the cake, letting it naturally drip down the sides.
- Garnish. Sprinkle the remaining chopped pistachios over the icing. Allow the icing to set for at least 30 minutes before slicing and serving.
Notes
- Sugar: You will need both white sugar and powdered sugar for this recipe. The white sugar is used for the pound cake base while the powdered sugar is used to make the icing glaze.
- Citrus: You will need both freshly squeezed lemon juice and freshly zested lemons for this recipe. Try not to use bottled, but if you have to, it’ll work just fine.
- Fats: I am using a combination of butter and olive oil here. The butter provides richness and a classic pound cake texture, while the olive oil adds moisture. Use a light olive here, not extra virgin olive oil.
- Raw Pistachio Nuts: I recommend using raw shelled pistachios in this recipe. You will need them for both the base batter and for garnish. If you can only find toasted pistachios, you can use them instead, but make sure they are unsalted.
- Use room temperature ingredients. Butter, eggs, and yogurt mix more evenly and help create a smooth batter.
- Cream the butter and sugar long enough. Beating for a full 5 minutes incorporates air and helps produce a lighter crumb.
- Let the cake cool before glazing. If the cake is warm, the icing will melt and run off instead of forming that beautiful drip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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