Lemon Pistachio Cake

Vegan summer recipe

For 1 loaf pan


  • 80 g unsalted, pealed pistachios
  • 220 g wheat flour
  • 2 organic lemons
  • 180 g sugar
  • 2 tsp baking powder
  • ¾ tsp salt
  • 100 g powdered sugar
  • 70 ml neutral oil (e.g. canola- oder sunflower oil)
  • 125 ml (tap) water
  • 6 tbsp extra virgin olive oil 

Vegan sponge cake

  •  Every dough is different and a science in itself: For this sponge cake, the hand is better suited for stirring than a machine. Because if the dough is stirred too much, it becomes gummy. 

15 min preparation time

120 min waiting time


1. Preheat the oven to 160° top and bottom heat.

2. Roughly chop 1-2 tablespoons of the pistachios and set aside for decorating the cake. Finely ground the rest of the pistachios in a food processor.

3. Mix the wheat flour with the salt, baking powder, sugar, ground pistachios and the zest of 2 lemons.

4. Then mix the oil with water and 2 tbsp of lemon juice.

5. Now carefully mix the liquid ingredients with the dry ingredients using a dough spatula, spoon or whisk. When a homogeneous dough is formed, pour into a loaf pan lined with baking paper and bake at 160 ° top and bottom heat for about 50 minutes. You can check whether the cake is cooked by testing it with a chopstick. When the cake is done, let it cool completely and only then remove it from the cake pan (otherwise it will fall apart). 

6. For the glaze, mix 100 g powdered sugar with 5 tbsp lemon juice and pour over the cold cake. Sprinkle directly with the roughly chopped pistachios. Let cool again for about 30 minutes and enjoy.

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  • Post last modified:17/06/2024
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