Lemon Pistachio Pound Cake

Name: Lemon Pistachio Pound Cake
Prep time: 20 min
Cook time: 50 min
Yield: 10–12 slices

roubashahin.com.au

Lemon, pistachio, raspberries... and a drizzle of glaze. This cake looks fancy, but it’s the easiest thing you’ll bake all week.

PREP TIME

20 minutes

COOK TIME

45–50 minutes

SERVES

10–12 slices

About this recipe

I’ve always loved a buttery lemon cake, but this lemon pistachio pound cake takes it to another level. It’s soft and light with just the right amount of crunch from the pistachios, and the raspberries give it that perfect sweet-tart bite. The rose petals weren’t planned—but they felt like the prettiest finishing touch once I saw the cake on the cooling rack.

This is the kind of recipe I turn to when I want something that looks impressive but doesn’t ask for too much. The batter comes together in one bowl, and the sour cream keeps it moist for days. Whether you’re serving it with tea, bringing it to a gathering, or saving it for a quiet moment with a coffee, this lemon pistachio pound cake always feels a little bit special.

If you enjoy citrus-forward cakes, you might also love this orange tea cake—quick to make and perfect for last-minute baking. Or try my date and apple cake with cream, layered with warm spices and topped with honeyed apples. I like to think of this lemon version as the cheerful, sunshine-filled cousin of both.

Ingredients

For the Cake

150 grams unsalted butter, softened, at room temperature
1 1⁄2 cups caster sugar
3 eggs, room temperature
250ml sour cream
1 tablespoon lemon juice
Zest of 1 whole lemon, finely grated
2 cups plain flour sifted
2 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 cup pistachios, roughly chopped
1 tablespoon dried edible rose petals (plus extra for garnish)

For the Glaze

1 cup icing sugar
2–3 tablespoons lemon juice (add more or less as needed to get the right glaze texture)
1 teaspoon rosewater (optional, adjust to taste)
Extra pistachios and rose petals, to garnish

Notes from Rouba

If you don’t have rose petals, just use pistachios on top—they still look beautiful. – For a less floral glaze, skip the rosewater and just use lemon juice.
This cake keeps well for up to 3 days in an airtight container.
Let the cake cool fully before glazing so the drizzle doesn’t soak in.
No bundt tin? A regular round or loaf tin works too — bake in a lined 21cm and line with baking paper for easy removal.
Only make the glaze once you’re ready to dress the cake, as it begins to set quickly and can go firm if left sitting.
If your glaze feels too runny, just add a bit more icing sugar to thicken it — it comes together quickly.

Method

Step 1. Prep the Oven and Your Ingredients

Preheat your oven to 180°C (fan-forced). Grease a 21cm bundt tin generously with butter to prevent sticking. Make sure to get into every ridge of the pan so your cake releases cleanly after baking.

In a bowl, mix the sour cream, lemon juice, and lemon zest.

In another bowl, sift together the plain flour, baking powder, and salt.

Step 2. Make the Batter

In a large bowl or stand mixer, cream the butter and sugar together for 2–3 minutes until pale and fluffy. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.

Add the dry ingredients to the butter mixture in two parts, alternating with the sour cream mixture. Mix gently after each addition until just combined. Be careful not to over-mix — you want the batter to stay light.

Fold in the pistachios, rose petals, and raspberries (tossed in a bit of flour if using frozen). Use a spatula to gently fold everything through.

Step 3. Bake the Cake

Pour the batter into your prepared bundt tin and smooth the top. Tap the pan gently on the bench to release any air bubbles. Bake for 45–50 minutes or until a skewer inserted into the centre comes out clean.

Let the cake rest in the tin for 5–10 minutes before carefully inverting it onto a wire rack. Allow it to cool completely before glazing.

Step 4. Make the Glaze

In a small bowl, whisk together the icing sugar and rosewater, then add the lemon juice a little at a time until you reach a pourable consistency — not too thick, not too runny.

Only make the glaze once you’re ready to dress the cake, as it begins to set quickly and can go firm if left sitting.