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Lemon Pistachio Cake

Featured in Irresistible Sweet Treats.

Light lemon sponge filled with pistachios and cream cheese, topped with whipped cream. A perfect mix of creamy and citrusy flavors for spring vibes.
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Updated on Sun, 13 Apr 2025 10:59:44 GMT
Bright lemon roll with pistachios and whipped cream on a plate. Pin it
Bright lemon roll with pistachios and whipped cream on a plate. | cuisinegenial.com

This DIY Lemon Pistachio Swiss Roll is a breezy sweet treat that's super refreshing and light - just what you need when spring arrives! The soft lemony cake wrapped around a smooth pistachio-lemon cream filling and topped with fluffy whipped cream and crunchy pistachios creates an amazing mix of tangy citrus and nutty goodness. It's a fancy-looking but totally doable dessert for any get-together.

What Makes This Cake Special

You'll fall in love with this Lemon Pistachio Swiss Roll because it brings together bright, zesty lemon and rich, creamy pistachio in every bite. It strikes that perfect sweet-tart balance that works so well for Easter, spring parties, or whenever you want something that feels fancy but isn't heavy. The best part? It's way easier to make than it looks and you can get it ready well before your guests arrive!

What You'll Need For This Lemon Pistachio Roll

  • Eggs: 4 large ones at room temp, yolks and whites separated.
  • Granulated Sugar: 3/4 cup, split for the cake mix.
  • Lemon Zest: 2 tablespoons freshly grated from about 2 lemons.
  • Cake Flour: 1 cup, sifted to keep things airy.
  • Baking Powder: 1 teaspoon to help it puff up.
  • Salt: 1/4 teaspoon to boost all the tastes.
  • Lemon Juice: 1/4 cup fresh-squeezed.
  • Vanilla Extract: 1 teaspoon for extra flavor.
  • Cream Cheese: 8 ounces, fully softened.
  • Pistachio Paste: 1 cup, bought or homemade.
  • Powdered Sugar: 3 cups total (1 for rolling, 1 for filling, 2 tablespoons for sprinkling).
  • Heavy Cream: 1 cup, chilled for whipping.
  • Pistachios: 1/2 cup, chopped fine for topping.
  • Extra Touches: Fresh lemon zest and edible flowers if you want.

Step-By-Step Baking Instructions

Get Your Pan Ready
Turn your oven to 350°F (175°C). Butter a 15x10-inch jelly roll pan, put down parchment paper that sticks out 1 inch on the sides. Butter the parchment too.
Mix Up Your Batter
Whip egg yolks with 1/2 cup sugar until they're light and fluffy, about 3 minutes. Add in lemon zest, juice, and vanilla. In another bowl, whip those egg whites until they foam up, slowly add the rest of the sugar, and keep beating until stiff peaks form. Gently fold the whites into the yolk mix in three batches.
Combine With Dry Stuff
Mix flour, baking powder, and salt together with a sifter. Fold this into your egg mixture very gently until just mixed. Spread it all evenly in your pan.
Cook and Shape
Bake for 12-15 minutes until it springs back when touched. While it's cooking, sprinkle powdered sugar on a clean kitchen towel. As soon as it's done, flip the hot cake onto the towel, take off the parchment. Roll up the cake with the towel starting from the short end. Let it cool completely on a rack with the seam down.
Make Your Filling
Beat cream cheese until it's smooth. Mix in pistachio paste and powdered sugar until they're well blended. Add lemon juice. In another bowl, whip cream and vanilla until stiff. Fold this into your pistachio mixture.
Put It All Together
Carefully unroll your cooled cake. Spread filling evenly across it, leaving a 1/2-inch edge. Roll it back up without the towel, using the parchment to help you. Wrap it in plastic and chill for at least 2 hours.

Prep Ahead and Keeping Fresh

You can make this roll up to three days before you need it. Just keep it wrapped tight in plastic in your fridge. Take it out about 30 minutes before serving so it's not too cold. Add a fresh dusting of powdered sugar and any garnishes right before you bring it to the table. If you want to get really ahead, you can freeze the unfilled roll for up to a month - just wrap it in plastic first, then foil.

A lemon-flavored cake roll is decorated with whipped cream and crushed pistachios, displayed on a wooden plate. Pin it
A lemon-flavored cake roll is decorated with whipped cream and crushed pistachios, displayed on a wooden plate. | cuisinegenial.com

Fixing Common Problems

Don't worry if your cake cracks when rolling - just use the filling to stick breaks back together. To stop cracks before they happen, roll while it's still hot and don't overcook it. If your filling seems runny, pop it in the fridge for 30 minutes before spreading. Don't roll too tight or you'll push all the filling out. If the cake sticks to your towel, remember to use more powdered sugar next time. For pretty slices, make sure the cake is really cold and use a knife dipped in hot water (wipe it clean between cuts).

Frequently Asked Questions

→ Why should eggs be warmed to room temp?
Eggs whip better when warm, making the batter airy. This keeps your sponge light so it won’t crack when you roll it.
→ What’s the benefit of rolling warm cake?
If the cake cools rolled, it won’t break when filled. The sugar keeps it from sticking to the towel.
→ Can this be prepped the day before?
Sure, you can prepare and refrigerate the filled cake a day ahead. Just sprinkle pistachios right before serving.
→ Why does flour need sifting?
Sifting makes the flour lump-free and adds air, so it blends easily without popping all the air out of the batter.
→ When is the egg mix ready to use?
Once it’s pale, thick, and forms ribbons that briefly sit atop the mixture before sinking, you’re good to go. This takes about 10 minutes.

Lemon Pistachio Cake

Soft lemon sponge layered with cream cheese and crunchy pistachios, finished with airy whipped cream. Great for spring gatherings.

Prep Time
25 Minutes
Cook Time
15 Minutes
Total Time
40 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 cake roll)

Dietary: Vegetarian

Ingredients

01 1 cup granulated sugar.
02 6 eggs, room temperature preferred.
03 1/2 teaspoon lemon extract.
04 Zest of 1 lemon.
05 1 cup all-purpose flour.
06 8 oz cream cheese, softened.
07 1/2 teaspoon vanilla extract.
08 1/2 teaspoon lemon extract.
09 Zest from 1 lemon.
10 3/4 cup powdered sugar.
11 1 teaspoon vanilla extract.
12 1/4 cup powdered sugar.
13 1 cup heavy whipping cream.
14 1/4 cup finely crushed pistachios.
15 Extra ground pistachios for topping (optional).

Instructions

Step 01

Heat your oven to 350°F. Cover a deep half sheet pan with parchment and coat it using nonstick spray. Set it aside for later.

Step 02

Break eggs into a big mixing bowl. Use a whisk attachment to mix until foamy. Gradually spoon in sugar while the mixer is running, making sure everything blends well. Beat the mixture on high for about 10 minutes until it becomes thick and pale, forming ribbons when dripped back into the bowl.

Step 03

Sift flour over the sugary egg mixture, then sprinkle in zest and lemon extract over that. Carefully combine everything using a rubber spatula, gently folding it until no lumps remain.

Step 04

Pour the batter into the prepared sheet pan, gently tilting it to distribute evenly. Bake for 15 to 18 minutes. The cake should turn golden and spring back when lightly pressed.

Step 05

After pulling the cake from the oven, wait 3 minutes to cool a bit. Dust a clean kitchen towel generously with powdered sugar. Flip the cake onto it, peel off the parchment, and roll the cake into a log with the towel inside. Let it cool down completely in this rolled shape.

Step 06

To make the filling, combine softened cream cheese, powdered sugar, zest, vanilla, and lemon extract until smooth and thick. Stir in the pistachios. Gently unroll the cake, spread the filling evenly, and roll it back up. Wrap tightly in plastic and chill in the fridge for one to two hours so it firms up.

Step 07

Whip heavy cream with powdered sugar and vanilla until peaks are stiff. Place your unwrapped roll onto a serving dish. Coat it with whipped cream and sprinkle with the crushed pistachios. Keep it refrigerated until it's time to enjoy.

Notes

  1. Make sure eggs aren't cold; room temperature works best.
  2. Roll the cake while it's still warm to stop it from cracking.

Tools You'll Need

  • Deep half sheet pan.
  • Whisk attachment for stand mixer.
  • Parchment paper lining.
  • Clean towel for rolling.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs.
  • Includes dairy products.
  • Contains tree nuts (pistachios).
  • Gluten present (wheat).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 326
  • Total Fat: 17 g
  • Total Carbohydrate: 37 g
  • Protein: 6 g