Lemon and pistachio cake

This is a spectacular lemon and pistacio cake. Enjoy it with a coffee as part of breakfast, or it is equally good for a spot of afternoon tea. 

lemon and pistachio cake

lemon and pistachio cake

We serve this cake as part of our organic breakfast, it is hugely popular. The basis of the recipe is a traditional spoinge cake. This cake has lemon juice and zest which adds a lovely twang to the flavour. The pistachios add richness which makes it deliciously luxurios. The recipe uses milk and eggs, if you want to make a vegan version, take a look at the bottom of the ingredients list for the vegan alternative. The vegan cake will need a little longer in the oven, it has the bonus of lasting at least 5 days, even 7 days later it is still lovely and moist. Some would say the vegan version is better. If you are not a vegan, try it anyway, you may discove a new love for vegan options. 
Ingredients for Lemon and Pistachio Cake

Ingredients for Lemon and Pistachio Cake



500g self-raising flour
250g caster cugar
250g butter, cold and cut into cubes
150g pealed, unsalted pistachio nuts
4 eggs
200ml milk
juice and grated rind of 2 lemons
1 tsp vanilla extract
50g demerara sugar topping
For vegan version swap eggs and milk for the following:
Swap eggs for: 30g of ground golden flaz seed, mixed with 200g water 
Swap milk for: 200Ml of soya milk (or your preferred vegan milk alternative)
Swap butter for: 250g of cooking coconut oil.


Preheat the oven to 180ºC (160ºC for fan assisted) and line 2 1kg loaf tins with baking partchment.
Grate the rind off the lemon and set asside
Juice the lemons and set asside
Pulse the pistachio nuts in a blender to break them into pieces
Mix the flour and butter together until you have breadcrumb consistancy
Stir in the caster sugar
Beat the eggs, milk and lemon juice together
Add to the flour, butter and sugar mix and blend well into a smooth consitanct.
Stir in the broken pistachio and grated lemon rind.
Split the mix into the two loaf tins (approximatly 850g each)
Sprinkle with demerrea sugar and place in the middle of the hot oven.
Bake for 1 hour (for the vegan version bake for 1 hour and 30 minutes)
Remove from the oven and allow to cool for 10 minuted before turing the cakes out on to a cooling rack.

Tools for the job

2 x 1kg loaf tins (24 x 13 x 6cm)
blender / food processor
freezer (handy to have - see top tip)

Top tips

Pre-heat the oven for at least 30 minutes to make sure it is properly hot.
Freeze one of the cakes, share the love at a later date. Defrost on the counter over night.
If you don't eat it all within 2 days it will go a little dry, make it even more devilishly good with a generous coat of butter.
Good luck! 


Lemon and Pistachio Cake

Lemon and Pistachio Cake