Lemon cake with Greek Yogurt and Pistachios

Amore mio! It is winter, it is dark, it is absolutely not my favorite time of the year! So I thought it is time to make a very summery cake and I have to say – I am in love with the delicious lemon cake! The Greek Yogurt gives it such a nice texture and salted pistachios work so well with the sweetness of the cake. And now, beam me to somewhere hot please!



  • 3 lemons (zest and juice)
  • 200 g flour
  • 1 tsp baking powder
  • Pinch of salt
  • 125 g butter
  • 175 g sugar
  • 2 eggs, plus 1 egg yolk
  • Vanilla bean
  • 170 g Greek Yogurt (10% fat)

For the icing

  • 125 g roasted and salted pistachios
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 150g icing sugar


  1. Preheat the oven at 175 °C and grease a cake pan.
  2. Grate the lemon peel and then half the lemons and squeeze them. You will need 2 tbsp of the lemon squash for the icing, so set this aside separately. Mix the flour with baking powder and salt.
  3. Beat butter with sugar and the lemon peel until smooth. This can take up to 5 min! Add the eggs one after the other. Combine with the flour-mixture and add the vanilla seeds, lemon juice and yogurt. Beat until smooth.
  4. Spoon the batter into pan and bake for 35 min. Make the test with a toothpick, if you insert it in the middle it should come out clean but can be slighty wet. Let the cake cool down.
  5. For the icing, combine icing sugar with water and lemon juice and cover the cake. Sprinkle with pistachios.