Lemon and pistachio cake

Lemon and pistachio cake


1 person made this

About this recipe: A deliciously fruity summer cake made with lemon, pistachio nuts and St Helen's Farm® goats' dairy products.

StHelensFarm Yorkshire, England, UK

Serves: 8 

  • For the cake
  • 2 lemons, peeled and deseeded
  • 175g St Helen's Farm® goats' butter, at room temperature
  • 175g caster sugar
  • 3 large free range eggs
  • 5 tablespoons St Helen's Farm® natural goats' yoghurt
  • 2 teaspoons vanilla extract
  • 100g pistachio nuts, roughly ground
  • 200g self-raising flour
  • For the icing
  • 3 tablespoons icing sugar
  • 75g St Helen's Farm® natural goats' yoghurt
  • candied lemon peel to garnish

Prep:15min  ›  Cook:1hr  ›  Extra time:10min cooling  ›  Ready in:1hr25min 

  1. Preheat the oven to 180 C / Gas 4. Line and grease a 30cm cake tin.
  2. Cut lemons into large chunks and whiz in a food processor.
  3. In a large mixing bowl add the goats’ butter and caster sugar and beat until light and fluffy.
  4. Now add the eggs, one at a time, beating well each time. Stir in the 5 tablespoons yoghurt, vanilla extract, pistachio nuts (reserving a small amount of nuts for garnish) and lemon.
  5. Sieve in the flour and lightly fold until you have a smooth batter. Pour the mixture into the prepared cake tin.
  6. Bake until firm to the touch, 50 minutes to 1 hour.
  7. Leave to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
  8. To make the yogurt icing, simply mix all the ingredients except for the candied peel and spoon over the cake. Finally decorate with chopped candied lemon peel and reserved pistachio nuts. Serve.

Make it healthier

For a healthier alternative substitute St Helen’s Farm® goats’ yogurt with new St Helen’s Farm® low fat goats’ yogurt.

Recently viewed

Reviews (1)


I added the grated lemon rind of 2 organic lemons and replaced 50grms of the flour with 50 fine polenta. Plus 1 level tsp baking powder. - 17 Oct 2016

Write a review

Click on stars to rate