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Meyer Lemon Pistachio Cake Recipe

Meyer Lemon Loaf Cake with Toasted Pistachios and Lemony Glaze. The perfect balance between tart and sweet.

4.8 from 139 votes
130 mins
Total Time
9
slices
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Meyer Lemon Pistachio Cake

How to Make the Best Meyer Lemon Pistachio Cake

This Meyer Lemon Pistachio Cake is a stunning dessert that strikes the perfect balance between tart citrus and buttery sweetness. The fragrant Meyer lemons—sweeter and more floral than regular lemons—infuse every bite with bright, sunny flavor, while toasted pistachios add a satisfying crunch and beautiful pop of green color.

What makes this loaf cake truly special is its incredibly moist, tender crumb thanks to the yogurt in the batter. The optional cardamom and ginger add warm, aromatic undertones that complement the citrus beautifully without overpowering it. A simple lemon glaze drizzled over the top ties everything together and adds an extra layer of tangy sweetness.

Whether you’re serving this at a spring brunch, afternoon tea, or as an elegant dessert, this cake is sure to impress. It keeps well on the counter for several days—though it rarely lasts that long once people get a taste.

Meyer Lemon Pistachio Cake

Meyer Lemon Pistachio Cake

Meyer Lemon Loaf Cake with Toasted Pistachios and Lemony Glaze. The perfect balance between tart and sweet.

4.8 from 139 votes
CourseDessert
CuisineAmerican
Keywordlemon loaf, lemon pistachio cake, Meyer lemon loaf, Meyer lemon cake, pistachio cake
Prep Time70 mins
Cook Time60 mins
Total Time130 mins
Servings9 slices
Calories378kcal
AuthorChristina Hill
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Ingredients

Cake

Topping

Instructions

Prepare the Batter

  1. Preheat oven to 350°F. Grease a 9-inch loaf pan.
  2. Cream butter and sugar in a stand or handheld mixer until pale, light and fluffy, about 5 minutes.
  3. Add eggs one at a time, mixing until fully incorporated. Add vanilla and Meyer lemon zest. Add the yogurt and lemon juice, and mix to combine.
  4. Whisk together flour, baking powder, salt, and spices in a medium-sized bowl.
  5. Add a third of the flour mixture to the wet mix, stir, add a third more, mix, and add the last third.

Bake the Cake

  1. Pour batter into the greased pan, smoothing the top.
  2. Bake for 50 to 70 minutes until internal temp reaches 200°F and a toothpick comes out clean.
  3. Cool in the pan on a rack for 10-15 minutes. Carefully remove cake from pan and allow it to cool on rack for another 20 minutes before adding glaze.

Finish and Serve

  1. Once the cake has cooled, drizzle with lemon glaze.
  2. Sprinkle with chopped pistachios while the glaze is still wet so they stick to the cake.
  3. Store cake on the counter for 3-5 days, lightly covered.

Notes

  • Regular lemons can be substituted for Meyer lemons if needed.
  • Baking time varies depending on your pan, oven, and elevation.
  • The prep time includes 40 minutes of cooling time.
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