Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Lemon & pistachio Easter cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Lemon & pistachio Easter cake

    • Preparation time: 25 minutes + cooling
    • Cooking time: 35-40 minutes
    • Total time: 60-65 minutes + cooling

    Serves: 10


    For the marzipan:
    100g Love Life Pistachios
    50g ground almonds
    75g Billington’s
    Golden Caster Sugar
    75g icing sugar
    1 medium essential Waitrose egg white, lightly beaten

    For the cake:
    175g butter, softened
    175g Billington's Golden Caster Sugar
    Finely grated zest of 2 lemons, plus 3 tbsp juice
    3 medium essential Waitrose Free Range Eggs
    225g self-raising flour
    1 tsp baking powder

    For the butter icing:
    75g butter, softened
    75g icing sugar, plus extra for dusting
    1 tbsp lemon juice
    Chopped pistachios, to decorate 


    1. Preheat the oven to 180°C, gas mark 4. Grease and base line
    2x20cm sandwich tins. To make the marzipan, put the pistachios
    in a food processor and blend until finely ground. Add the almonds, caster sugar, icing sugar and the egg white and blend to a paste.

    2. For the cake, put the butter, sugar, lemon zest, eggs, flour and baking powder in a bowl and beat with a hand-held electric whisk until pale and creamy. Beat in the lemon juice and spoon a quarter of the mixture into each of the tins. Level the surface.

    3. Halve the pistachio marzipan and roll out each on a surface dusted with icing sugar until slightly smaller than the tins. Press gently over the sponge filling and cover with the remaining mixture. Bake for 35–40 minutes or until risen and just firm to the touch.

    4. Loosen the edges of the cakes with a knife and transfer to a wire rack to cool.

    5. For the icing, beat the butter with the icing sugar until light and fluffy. Beat in the lemon juice and use to sandwich the cakes together on a serving plate. Dust the top lightly with icing sugar and scatter with chopped pistachios to decorate.

    Your recipe note

    Edit your recipe note

    Cook's tip

    Try swapping the butter icing for softly whipped cream swirled with a spoonful of lemon curd. Keep chilled and eat on the same day.


    Average user rating

    4 stars