The Mary Berry Lemon and Pistachio Cake combines the fresh, zesty taste of lemon with the nutty, rich flavor of pistachios for a cake that’s light, moist, and perfect for any occasion. This cake has a soft crumb, thanks to ground pistachios, and a sweet, tangy glaze that elevates the flavors. Ideal for afternoon tea, special occasions, or simply enjoying with friends, this recipe is a sure favorite.
What is Mary Berry Lemon and Pistachio Cake?
Mary Berry’s Lemon and Pistachio Cake is a moist, tender sponge cake flavored with fresh lemon zest and finely ground pistachios. The cake is topped with a lemon glaze and garnished with chopped pistachios, adding a slight crunch and extra flavor. This cake strikes a perfect balance between citrusy freshness and nutty richness.
Other Popular Recipes
Why You Should Try This Recipe
- Deliciously unique flavor: The combination of lemon and pistachio is refreshing and nutty.
- Perfect for special occasions: This cake’s flavor and appearance make it ideal for entertaining.
- Simple ingredients: Uses basic pantry ingredients plus pistachios and lemon.
- Moist and tender: The ground pistachios add moisture and a soft texture.
- Eye-catching: The pistachio garnish makes it visually appealing and elegant.
Ingredients Needed to Make Mary Berry Lemon and Pistachio Cake
For the Cake:
- Unsalted butter (175g, softened): Adds richness and moisture.
- Caster sugar (175g): Sweetens the cake.
- Self-raising flour (175g): Provides structure and a light crumb.
- Baking powder (1 tsp): Helps the cake rise.
- Eggs (3 large): Binds and enriches the batter.
- Ground pistachios (100g, finely ground): Adds a nutty flavor and moisture.
- Lemon zest (zest of 2 lemons): Adds fresh citrus flavor.
- Milk (2-3 tbsp): Adjust the batter’s consistency.
For the Lemon Glaze:
- Icing sugar (100g): Sweetens the glaze.
- Lemon juice (juice of 1 lemon): Adds tartness and helps thin the glaze.
Optional Garnish:
- Chopped pistachios (for sprinkling on top): Adds color and extra crunch.
- Lemon zest or curls: For a decorative touch.
Instructions to Make Mary Berry Lemon and Pistachio Cake
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- Grease and line a 9-inch round cake tin (or a loaf tin) with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, which takes about 2-3 minutes with an electric mixer.
Step 3: Add the Eggs and Lemon Zest
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest for a fresh, citrusy flavor.
Step 4: Add the Dry Ingredients
- Sift in the self-raising flour and baking powder.
- Add the ground pistachios and gently fold until combined, being careful not to overmix.
Step 5: Adjust Consistency with Milk
- Add 2-3 tablespoons of milk to reach a smooth, pourable batter consistency.
Step 6: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Cool the Cake
- Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Prepare the Lemon Glaze
- In a bowl, whisk together the icing sugar and lemon juice until smooth and pourable. Adjust the lemon juice or icing sugar as needed to reach your desired thickness.
Step 9: Glaze and Garnish the Cake
- Drizzle the lemon glaze over the cooled cake, letting it run down the sides.
- Sprinkle with chopped pistachios and add lemon zest or curls on top for decoration.
What Goes Well with Mary Berry Lemon and Pistachio Cake?
- Vanilla ice cream: Adds a creamy, cooling contrast.
- Whipped cream: Light and airy, complements the cake’s moist crumb.
- Fresh berries: Raspberries or blueberries add a pop of color and flavor.
- Green tea or herbal tea: A gentle pairing that enhances the nutty and citrus notes.
- Lemon curd: Serve alongside or drizzle over the cake for extra lemon flavor.
Expert Tips for Making the Best Mary Berry Lemon and Pistachio Cake
- Use fresh lemons: Fresh lemon zest and juice provide the best flavor for the cake and glaze.
- Avoid overmixing: Fold the batter gently to keep the cake light and tender.
- Check for doneness: Insert a skewer into the center; if it comes out clean, the cake is ready.
- Cool before glazing: Ensure the cake is fully cooled so the glaze sets beautifully on top.
Easy Variations of Mary Berry Lemon and Pistachio Cake
- Orange and pistachio cake: Substitute lemon zest with orange zest for a milder citrus flavor.
- Almond and lemon cake: Use ground almonds instead of pistachios for a different nutty flavor.
- Add poppy seeds: Stir in a tablespoon of poppy seeds for a subtle crunch.
- Lemon and cardamom: Add a pinch of ground cardamom to the batter for a spiced twist.
Best Practices to Store Mary Berry Lemon and Pistachio Cake
- Room temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage: Keep in the refrigerator for up to 5 days, allowing it to come to room temperature before serving.
- Freeze for later: Wrap individual slices in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature.
Best Practices to Serve Mary Berry Lemon and Pistachio Cake
Serve the cake at room temperature or slightly warmed, with optional toppings like whipped cream or fresh berries for added flavor and presentation.
Nutrition Value (per serving):
- Calories: 290
- Fat: 16g
- Carbohydrates: 32g
- Protein: 5g
- Fiber: 2g
FAQs
Can I make Mary Berry Lemon and Pistachio Cake gluten-free?
Yes, you can make this cake gluten-free by substituting the self-raising flour with a gluten-free self-raising flour blend. Add a pinch of xanthan gum if the blend doesn’t contain it to improve the texture.
What’s the best way to store Lemon and Pistachio Cake to keep it moist?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator, allowing it to come to room temperature before serving to maintain its soft texture.
Can I use almond flour instead of ground pistachios?
Yes, almond flour can be used in place of ground pistachios for a similar texture and nutty flavor, though the taste will be slightly different.
How do I prevent the glaze from soaking into the cake?
Let the cake cool completely before adding the glaze. This ensures that the glaze sits on top rather than soaking into the cake, creating a beautiful layer.
Final Words
The Mary Berry Lemon and Pistachio Cake is a wonderfully light and flavorful cake that’s both elegant and easy to make. With its combination of zesty lemon and crunchy pistachios, this cake is sure to delight and impress. Serve it with a cup of tea, and enjoy each delicate, refreshing bite!
More By British Baking Recipe
Print
Mary Berry Lemon and Pistachio Cake Recipe
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lemon and Pistachio Cake is a moist, tender sponge cake flavored with fresh lemon zest and finely ground pistachios. The cake is topped with a lemon glaze and garnished with chopped pistachios, adding a slight crunch and extra flavor. This cake strikes a perfect balance between citrusy freshness and nutty richness.
Ingredients
For the Cake:
- Unsalted butter (175g, softened): Adds richness and moisture.
- Caster sugar (175g): Sweetens the cake.
- Self-raising flour (175g): Provides structure and a light crumb.
- Baking powder (1 tsp): Helps the cake rise.
- Eggs (3 large): Binds and enriches the batter.
- Ground pistachios (100g, finely ground): Adds a nutty flavor and moisture.
- Lemon zest (zest of 2 lemons): Adds fresh citrus flavor.
- Milk (2-3 tbsp): Adjust the batter’s consistency.
For the Lemon Glaze:
- Icing sugar (100g): Sweetens the glaze.
- Lemon juice (juice of 1 lemon): Adds tartness and helps thin the glaze.
Optional Garnish:
- Chopped pistachios (for sprinkling on top): Adds color and extra crunch.
- Lemon zest or curls: For a decorative touch.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- Grease and line a 9-inch round cake tin (or a loaf tin) with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, which takes about 2-3 minutes with an electric mixer.
Step 3: Add the Eggs and Lemon Zest
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest for a fresh, citrusy flavor.
Step 4: Add the Dry Ingredients
- Sift in the self-raising flour and baking powder.
- Add the ground pistachios and gently fold until combined, being careful not to overmix.
Step 5: Adjust Consistency with Milk
- Add 2-3 tablespoons of milk to reach a smooth, pourable batter consistency.
Step 6: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Cool the Cake
- Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Prepare the Lemon Glaze
- In a bowl, whisk together the icing sugar and lemon juice until smooth and pourable. Adjust the lemon juice or icing sugar as needed to reach your desired thickness.
Step 9: Glaze and Garnish the Cake
- Drizzle the lemon glaze over the cooled cake, letting it run down the sides.
- Sprinkle with chopped pistachios and add lemon zest or curls on top for decoration.
