Lemon-Frosted Pistachio Cake
Updated July 22, 2026
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CAKE
8 ounces butter
1 cup plus 1 tablespoon superfine sugar
3 large eggs
1 cup finely ground unsalted pistachios
1 cup finely ground blanched almonds
Juice and finely grated zest of 1 orange
1 teaspoon rosewater
½ cup plus 1 tablespoon all-purpose flour
FOR THE ICING
1 cup confectioners' sugar
2 tablespoons lemon juice
Crystallized rose petals and shelled pistachios, for garnish (optional)
Nutritional analysis per serving (12 servings)
38 grams carbs; 87 milligrams cholesterol; 414 calories; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 28 grams fat; 3 grams fiber; 23 milligrams sodium; 7 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
- Step 2
In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
- Step 3
Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
- Step 4
When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.
Private Notes
Comments
I made this cake with a few changes and the result was delicious! Based on previous reviews I used half salted pistachios, and half unsalted pistachios; only half of the amount of orange juice, and I added ground cardamom. I could distinguish each of the flavors, yet the taste was subtle and delicate. I baked a test cake, which was fine without the icing, but decided to add it to the cake I served my guests. Either way, it was great!
One cup almonds/pistachios: is that one cup *ground*, or one cup before they are ground? Thank you.
Why does Slater always leave salt out of his baked good recipes? And don't you agree that it leaves them tasting a little flat?
I added a dash of salt and some baking powder, skipped the rose water. Delish!!! Served it with honey ice cream. Will make again!
I have made this cake many times since it appeared years ago . A great addition to enhance the look of it if you cant find dried rose petals is to simmer a 2 heaped tablespoons of Rose petal jam on low doe 4-5 minutes, and polka dot the top of the cake with it when cooled. It looks beautiful with the pistachios, and makes a nice alternative for those that don’t like rose water- instead of the flavor permeating the cake body, you get little hits of the jam flavor intermittently. Regardless, This is a wonderful moist cake that always wins accolades when served for desert…..
To bg: This recipe works fine measuring by volume. I've made it a number of times. I also cook by weight when that's how the recipe is written. It might be a slog to use volume for some recipes, but this one is easy. I whipped out my measuring cups instead of my scale, and voila -- a very delicious cake at the end. (FWIW, I make it GF by using Cup for Cup instead of the flour.)