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Pistachio and Lemon Cake with Cardamom Whipped Cream Cheese Frosting

The fluffiest, most delicious Spring cake around. The delicate flavor of pistachio is complimented so well by zesty lemon and the spice of cardamom. Moist, nutty cake with a beautiful earthy green color, topped with light and creamy whipped cream cheese frosting. This cake is so unique in a subtle way, making it an easy crowd pleaser and variation from the norm at the same time.



  • 1 cup all purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 teaspoon matcha powder (optional, for color)

  • 3/4 cup cane or maple sugar

  • 1/3 finely ground roasted pistachios

  • 1/4 cup California Olive Ranch Avocado Oil Blend

  • 1 egg, room temperature

  • 1/2 cup full fat yogurt

  • Zest of one lemon

  • 1/4 cup milk, room temperature

  • 1/2 teaspoon vanilla extract

Whipped Cream Cheese Frosting:

  • 1/2 cup very soft cream cheese

  • 2/3 cup heavy whipping cream

  • 6 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cardamom powder


1. Preheat oven 350F and grease an 8 inch cake pan

2. In a large mixing bowl, add flour, baking soda, baking powder, matcha powder, salt, ground pistachio and sugar. Mix well

3. In a separate bowl, combine California Olive Ranch Avocado Blend Oil, egg, yogurt, milk, lemon zest and vanilla. Mix well

4. Combine wet and dry ingredients and mix just until incorporated- do not over mix

5. Spread batter evenly into greased cake pan and bake in preheated oven for 20-25 minutes until a toothpick inserted in the middle comes out clean

6. While cake is baking, make frosting. Add cream cheese, heavy whipping cream, powdered sugar, vanilla extract and cardamom powder to the bowl of a stand mixer

7. Mix on high for about 3 minutes until fluffy peaks form

8. Let cake cool completely before frosting

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