Name: Lemon Pistachio Cake with White Chocolate Buttercream Recipe
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Cuisine: American
Ingredients: 100 g unsalted pistachios (blended into flour); 260 g all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp salt; 240 g buttermilk (room temperature); 2 tsp vanilla extract; 180 g butter (room temperature); 65 g vegetable oil (e.g. canola oil); 330 g granulated sugar; 4 large eggs (room temperature); 100 g white chocolate; 20 g heavy cream; 200 g butter (cool room temperature); 350 g powdered sugar; 2 tbsp lemon juice; 1 tsp vanilla extract; Chopped unsalted pistachios (for garnish)

Jump to Recipe· 4.1 from 57 reviews

If you’re on the hunt for a dessert that’s bursting with bright, nutty flavors and a decadently creamy finish, the Lemon Pistachio Cake with White Chocolate Buttercream Recipe is going to steal your heart. This cake balances zesty lemon with the rich earthiness of pistachios, all wrapped up in a tender crumb topped with a silky white chocolate buttercream that’s simply irresistible. Every bite feels like a special occasion, yet it’s surprisingly straightforward to make, making it my absolute favorite to share with friends and family.

Ingredients You’ll Need

The image shows nine square lemon bars arranged in a 3x3 grid on a white marbled surface. Each bar has two layers: a light brown, crumbly base and a thick, creamy white topping evenly spread on top. The white layer is sprinkled with small pieces of chopped green pistachios and has smooth textures with slight unevenness. Two lemon slices with bright yellow and fresh pulp are placed on the top left and bottom right bars, adding contrast. The bars are separated by thin gaps, showing the crumbly base clearly. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because each ingredient plays a starring role in creating layers of flavor and perfect texture. From the nutty pistachio flour to the tangy buttermilk and luscious white chocolate, every component is essential and beautifully simple.

100 g unsalted pistachios (blended into flour): Provides a fragrant, nutty base that makes this cake unique.
260 g all-purpose flour: The sturdy foundation for a tender cake crumb.
1/2 tsp baking powder: Helps the cake rise gently and stay light.
1/2 tsp baking soda: Works with buttermilk to give the cake an airy texture.
3/4 tsp salt: Balances sweetness and enhances all the flavors.
240 g buttermilk (room temperature): Adds tangy moisture and keeps the cake soft.
2 tsp vanilla extract: Brings warmth and depth to the flavor profile.
180 g butter (room temperature): Gives rich flavor and tender crumb structure.
65 g vegetable oil (e.g. canola oil): Keeps the cake moist and tender.
330 g granulated sugar: Sweetens the cake perfectly without overpowering.
4 large eggs (room temperature): Provide structure and richness.
100 g white chocolate: The creamy base for the luscious buttercream frosting.
20 g heavy cream: Helps melt and smooth the white chocolate for frosting.
200 g butter (cool room temperature): Creates that delightfully creamy buttercream texture.
350 g powdered sugar: Sweetens and thickens the frosting beautifully.
2 tbsp lemon juice: Infuses the buttercream with bright citrus zing.
1 tsp vanilla extract: Adds another layer of aromatic flavor to the frosting.
Chopped unsalted pistachios: The perfect crunchy garnish to finish.

How to Make Lemon Pistachio Cake with White Chocolate Buttercream Recipe

Step 1: Prepare Your Oven and Pan

Preheat the oven to 170ºC (340ºF) on a conventional setting. Line a 22×33 cm (9×13 inch) sheet pan with parchment paper to prevent sticking and ensure your cake bakes evenly.

Step 2: Create the Pistachio Flour

Blend the unsalted pistachios until they reach a fine, flour-like consistency. This is key to getting that lovely pistachio texture and flavor throughout the cake without chunks.

Step 3: Combine Your Dry Ingredients

Sift together the all-purpose flour, pistachio flour, baking powder, baking soda, and salt. Sifting helps incorporate air and evenly distributes the leavening agents for a flawless rise.

Step 4: Mix Liquid Ingredients

In a separate bowl, whisk together the buttermilk and vanilla extract. This mixture will add moisture and flavor that harmonize beautifully with the nutty dry ingredients.

Step 5: Cream Butter and Sugar

Using a stand mixer with a paddle attachment or a hand mixer, beat the butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy. This step creates a tender crumb and ensures the sugar is well incorporated.

Step 6: Incorporate Vegetable Oil

Scrape down the bowl, then add the vegetable oil and mix on low speed until just combined, keeping the batter moist without deflating the fluffiness from creaming.

Step 7: Add Eggs

Add the eggs one at a time, mixing after each addition until fully incorporated. This gradual approach helps maintain the batter’s smooth texture and stability.

Step 8: Alternate Adding Dry Ingredients and Buttermilk

Starting with one-third of the flour mixture, alternate adding the flour and half of the buttermilk mixture, mixing gently after each addition. Finish with the remaining flour mixture. This technique keeps the batter tender and avoids overmixing.

Step 9: Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 35 to 37 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 10 minutes, then gently remove and cool completely.

Step 10: Make the Lemon White Chocolate Buttercream

Melt the white chocolate and heavy cream together in a bain-marie or microwave, stirring until smooth. Chill the mixture in the fridge until it cools to room temperature but isn’t hard.

Step 11: Prepare Butter and Sugar

Take the butter out about 10 minutes before starting and cut into cubes. Sift the powdered sugar to prevent lumps and create a smooth buttercream.

Step 12: Cream Butter and Incorporate White Chocolate

In a mixer with the paddle attachment, beat the butter for 2 minutes on medium speed until creamy. Add the cooled white chocolate mixture and beat again until fully combined and silky smooth.

Step 13: Add Lemon Juice and Powdered Sugar

On low speed, gradually add the lemon juice and sifted powdered sugar in two parts, mixing thoroughly after each addition. Scrape down the bowl, add vanilla extract, and beat for 2 minutes more for fluffy, zesty frosting.

Step 14: Assemble the Cake

Spread the buttercream evenly over the cooled cake. Finish by generously sprinkling chopped pistachios on top for a beautiful, nutty crunch.

How to Serve Lemon Pistachio Cake with White Chocolate Buttercream Recipe

The image shows a close-up of square lemon pistachio cake pieces arranged in a circle on a white marbled surface. Each cake piece has two layers: a moist, light green pistachio cake base with tiny bits of pistachio inside, and a thick, smooth white lemon frosting on top. The frosting is sprinkled with small, chopped green pistachio pieces for texture and color contrast. One piece is taken from the center, giving a clear view of the two layers inside. On the top right, a half lemon slice rests on the frosting, adding brightness to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Besides the chopped pistachios, consider adding thin lemon zest strips or edible flowers for an elegant touch. These garnishes complement the cake’s fresh and nutty flavors while adding pops of color that will dazzle your guests.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to balance its richness. A fresh berry salad featuring raspberries or blueberries will also add a charming tartness to the experience.

Creative Ways to Present

Serve this delightful cake in thin slices on pastel-colored plates for a pretty presentation. For parties, consider cutting into bite-sized squares and skewering them with decorative picks, turning this cake into an effortless finger food sensation.

Make Ahead and Storage

Storing Leftovers

Place any leftover cake in an airtight container and store it in the fridge. The buttercream keeps the cake moist, and it will stay fresh for up to 4 days. Allow slices to come to room temperature before serving to reclaim that tender crumb.

Freezing

You can freeze the cake without the frosting for up to 3 months wrapped tightly in plastic wrap and foil. To freeze a frosted cake, freeze it uncovered for a few hours to harden the buttercream, then wrap carefully and freeze. Thaw overnight in the refrigerator before serving.

Reheating

This cake is best enjoyed at room temperature. If chilled, simply leave the slice out for 20-30 minutes before serving. Avoid microwaving, as the delicate buttercream texture may be compromised.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk gives the cake its slight tang and helps tenderize the crumb. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with enough milk to make 240 g, let it sit for 5 minutes, then use as a substitute.

Is it possible to make this recipe nut-free?

The pistachios are a core flavor component, so omitting them will drastically change the cake’s character. However, you could replace pistachio flour with extra all-purpose flour and add a teaspoon of almond or hazelnut extract if allergies aren’t an issue, though it won’t be quite the same experience.

Can I make the buttercream vegan?

Traditional buttercream relies on butter and white chocolate, which usually contain dairy. Using plant-based butter and vegan white chocolate alternatives is possible, but results may vary and the texture can differ slightly.

Why should I use room temperature ingredients?

Room temperature butter, eggs, and buttermilk mix together more easily, creating a smooth batter and ensuring even baking. Cold ingredients can cause the batter to curdle or bake unevenly.

How long will this cake stay fresh at room temperature?

Because of the buttercream frosting, it’s best to keep the cake refrigerated. At room temperature, it should be consumed within a few hours. Refrigeration preserves freshness and prevents spoilage.

Final Thoughts

I truly hope you give the Lemon Pistachio Cake with White Chocolate Buttercream Recipe a whirl in your kitchen. It’s one of those rare desserts that’s both stunning and inviting, sophisticated yet straightforward to make. Whether for a special celebration or a weekend treat, this cake promises to brighten your day with every slice. Your taste buds and your loved ones will thank you for it!