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    Lemon & pistachio cake

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    Lemon & pistachio cake

    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 1 hour 15 minutes

    Serves: 10


    For the marzipan
    100g LOVE Life Pistachios
    50g ground almonds
    75g golden caster sugar
    75g icing sugar
    1 medium Waitrose British Blacktail Free Range Egg white, lightly beaten

    For the cake
    175g slightly salted butter, softened, plus extra for greasing
    175g golden caster sugar
    Finely grated zest 2 lemons, plus 3 tbsp juice
    3 medium Waitrose British Blacktail Free Range Eggs
    225g self-raising flour
    1 tsp baking powder

    For the butter icing
    75g slightly salted 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 2 x 20cm sandwich tins. To make the marzipan, put the pistachios in a food processor and blitz 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 an 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. Halve the pistachio marzipan and roll out each piece on a surface dusted with icing sugar until slightly smaller than the tins. Press gently over the filling in each tin and cover with the remaining mixture.

    3 Bake for 35–40 minutes or until risen and just firm to the touch. Loosen the edges of the cakes with a knife and transfer to a wire rack to cool.

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

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