New York Times Pistachio & Lemon Cake

I feel like adding “New York Times” to the title of this blog post makes it seem so much more important, like it’s a recipe worth paying attention to! There’s just something about the words new, York and times that alone don’t account for much, but when strung together carry a certain weight, a certain authority. And though I’m sure the Times isn’t as well-regarded for it’s baking authority as it is for, say, it’s political authority, I still think it adds a little something. Don’t you?

And so it should! This cake deserves the respect given it by even being published in the Times! It’s a masterpiece, a slice of genius (if you will)! I mean, there are plenty of good cake recipes in the world, but there are also so many mediocre ones, that finding a really decent recipe is like finding a tangible little bit of satisfaction. So go on! Why would you deny yourself that ounce of satisfaction, of finding a great cake recipe?


New York Times Pistachio & Lemon Cake

Adapted from here
Serves 8-12 | Allow 2 hours


225g butter, softened

1 cup caster sugar

3 eggs

juice and zest of one lemon

1 cup almond meal

1 cup pistachio meal

½ cup chopped pistachios – optional

1 cup plain flour



  1. Preheat oven to 180ºC and line the base of a 20-22cm springform tin. Set aside.
  2. Beat butter and sugar in an electric mixer until pale and fluffy.
  3. Add the eggs one at a time, then add the ground almonds, pistachios, lemon juice and zest, and mix well on a low speed until just combined.
  4. Remove bowl from mixer and gently fold in the flour until just combined.
  5. Scoop the mixture into the cake tin, and bake for about 40 minutes, or until the top is firm and a light golden brown.
  6. Cover the top of the cake with foil to prevent it from browning too much and continue baking for about 10 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove cake from oven and allow to cool before removing the cake.
  8. Make the icing: mix the icing sugar and lemon juice together in a small bowl, and pour over the cake. Top with chopped pistachios, rose petals or whatever else you fancy. Don’t pour icing on the cake until the cake has completely cooled.


Happy Baking!



  • If you can’t find pistachio meal/ground pistachios, then buy some unsalted, shelled pistachios and grind them in a food processor until fine like the almond meal.

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