Imagine this: the smell of fresh lemon in the kitchen, a soft golden cake cooling on the counter, and little green pistachio pieces everywhere. That’s exactly the kind of baking day this moist Pistachio Lemon Cake was made for.

This is not a dry cake. Not even close.

It’s soft, fluffy, and incredibly moist, with the perfect balance of nutty pistachios and fresh lemon. Every bite is bright, rich, and comforting at the same time. If you love pistachios, this easy pistachio lemon cake will quickly become one of your favorite recipes.

WHY I BAKED THIS CAKE FOR PISTACHIO DAY 2026

February 26 is officially Pistachio Day, and honestly, I love any excuse to bake with pistachios.

Pistachios are special. They’re slightly sweet, a little buttery, and have a deep, rich flavor you don’t get from other nuts. And let’s not forget their beautiful natural green color — they make every cake look extra special.

This cake is my way of celebrating pistachios and giving them the spotlight they deserve.

WHY PISTACHIO AND LEMON WORK SO WELL TOGETHER

Pistachios bring warmth and richness. Lemon brings freshness and brightness.

Together, they create the perfect balance.

The lemon keeps the cake light and fresh, while the pistachios add depth and a soft nutty texture. The result is a moist lemon pistachio cake that feels both fresh and comforting.

It’s the kind of cake that works for everything — afternoon coffee, dessert, or just because you feel like baking.

WHAT MAKES THIS PISTACHIO LEMON CAKE SO MOIST

The secret to this cake is simple:

• Real Greek yogurt makes the texture rich and soft
• Fresh lemon juice and zest add flavor and moisture
• Whipped egg whites make the cake light and fluffy
• Butter adds richness and structure

All together, they create a soft pistachio cake that stays moist even the next day — and some would say it tastes even better then.

This adds extra freshness, sweetness, and a beautiful finish.

THE PERFECT CAKE FOR PISTACHIO LOVERS

This easy pistachio lemon cake is:

• soft and moist
• easy to make
• full of fresh lemon flavor
• rich with pistachios
• perfect for any season

It’s the kind of cake that disappears quickly, slice by slice.

PISTACHIO DAY 2026 BLOG EVENT

Food holidays are meant to be shared. For Pistachio Day 2026, several talented baking bloggers have created their favorite pistachio recipes, from pistachio whoopies and muffins to savory pistachio creations. Last years I prepared: Pistachio Rolls with Creamy Pistachio Frosting, Easy Persian Pistachio Eclairs, andMini Pistachio Tiramisu Charlotte – تیرامیسو پسته. 

There’s everything from creamy to crunchy, classic to creative. If you love pistachios, it’s worth exploring them all. All recipes are in German.

Tina von Küchenmomente Pistazien-Whoopies

Regina von bistroglobal Cantuccini mit Pistazien

Simone von zimtkringel herzhafter Pistazien-Frischkäse

zorra von 1x umrühren bitte aka kochtopf Saftiger Pistazien Coffee Cake mit Zimt & Kardamom aus dem Airfryer

Britta von Backmaedchen 1967 Orangen-Muffins mit Pistaziencreme

Sylvia von Brotwein Pistazien Aufstrich als Pistazien-Feta-Dip

INGREDIENTS PISTACHIO LEMON CAKE

2 organic lemons (zest and juice)

5 eggs, separated

pinch of salt

200 g butter, softened

225 g sugar

200 g real Greek yogurt

350 g all-purpose flour

baking powder

100 g chopped pistachios

INGREDIENTS FOR THE LEMON-POMEGRANATE GLAZE

250 g powdered sugar

2 -3 tbsp fresh lemon juice

1 Pomegranate, (half juiced, half deseeded)

3 tbsp pomegranate juice (optional, but highly recommended)

INGREDIENTS FOR THE TOPPING

10 g chopped pistachios

pomegranate seeds

HOW TO MAKE PISTACHIO LEMON CAKE

1. PREPARE THE OVEN AND LEMONS 

Preheat your oven to 180°C (350°F) top/bottom heat.

Wash the lemons in hot water, dry them, and finely grate the zest (only the yellow part). Then squeeze the juice and set aside.

2. WHIP THE EGG WHITES

Separate the eggs. Beat the egg whites with a pinch of salt until foamy and soft peaks form. Set aside.

This step creates the light, fluffy texture that makes the cake so irresistible.

3. MAKE THE BATTER

In a large bowl, cream together:

butter, sugar, lemon zest, and lemon juice.

Mix until smooth and creamy.

Add the egg yolks and Greek yogurt and mix until fully combined.

Important: Use real Greek yogurt, not “Greek-style” yogurt. Authentic Greek yogurt is thicker and richer, and it gives the cake its incredible moisture.

4. ADD DRY INGREDIENTS AND PISTACHIOS

Add flour, baking powder, and chopped pistachios to the batter.

Mix only until just combined, do not overmix.

Gently fold in the whipped egg whites to keep the batter light and airy.

5. BAKE THE CAKE

Prepare your pan by either:

greasing with butter and dusting with flour, or lining with baking paper.

Pour the batter into the pan and gently tap it on the counter to release air bubbles.

Smooth the top and bake for 60–70 minutes until golden brown.

Let the cake cool completely before glazing.

6. MAKE THE LEMON-POMEGRANATE GLAZE

Juice half of the pomegranate and remove the seeds from the other half.

Mix powdered sugar with:

2 – 3 tbsp lemon juice, and 3 tbsp pomegranate juice.

Stir until smooth, then pour immediately over the cooled cake.

7. TOP WITH

pomegranate seeds, and chopped pistachios.

And if you ask me, it’s even better the next day with a cup of coffee or tea.

Befarmayid

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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