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Pistachio Lemon Roll Cake

This delicate dessert features a homemade lemon sponge cake filled with cream cheese and pistachios, then covered in fresh whipped cream. The combination of citrus and nuts creates a sophisticated treat perfect for spring celebrations.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:31:18 GMT
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A freshly sliced pistachio roll cake topped with cream and chopped pistachios sits on a plate. Pin it
A freshly sliced pistachio roll cake topped with cream and chopped pistachios sits on a plate. | zestplate.com

This homemade Pistachio Lemon Roll Cake is an easy recipe and light, refreshing dessert, perfect for spring! Featuring a soft lemon sponge cake, a creamy pistachio and lemon filling, and a whipped topping with crushed pistachios, this roll cake is a delightful blend of zesty and nutty flavors. It's an elegant and satisfying treat for any occasion.

Why You'll Love This Cake

This Pistachio Lemon Roll Cake is a showstopper with its vibrant lemon flavor and creamy pistachio filling. It's the perfect balance of sweet and tangy, making it ideal for spring celebrations, Easter gatherings, or any time you crave a light yet indulgent dessert. Plus, it's surprisingly easy to make and can be prepared ahead of time!

Ingredients for Pistachio Lemon Roll Cake

  • Eggs: 4 large, room temperature and separated.
  • Granulated Sugar: 3/4 cup, divided for cake batter.
  • Lemon Zest: 2 tablespoons, freshly grated (about 2 lemons).
  • Cake Flour: 1 cup, sifted for light texture.
  • Baking Powder: 1 teaspoon for proper rise.
  • Salt: 1/4 teaspoon to enhance flavors.
  • Lemon Juice: 1/4 cup, freshly squeezed.
  • Vanilla Extract: 1 teaspoon for depth.
  • Cream Cheese: 8 ounces, completely softened.
  • Pistachio Paste: 1 cup, homemade or store-bought.
  • Powdered Sugar: 3 cups total (1 for rolling, 1 for filling, 2 tablespoons for dusting).
  • Heavy Cream: 1 cup, cold for whipping.
  • Pistachios: 1/2 cup, finely chopped for garnish.
  • Optional Garnish: Fresh lemon zest and edible flowers.

Detailed Preparation Steps

Prepare the Pan
Preheat oven to 350°F (175°C). Grease 15x10-inch jelly roll pan, line with parchment paper, extending paper 1 inch over sides. Grease parchment.
Make the Cake Batter
Beat egg yolks with 1/2 cup sugar until pale and thick, about 3 minutes. Beat in lemon zest, juice, and vanilla. Separately whip egg whites until foamy, gradually add remaining sugar, beat to stiff peaks. Fold whites into yolk mixture in three additions.
Add Dry Ingredients
Sift together flour, baking powder, and salt. Fold into egg mixture gently until just combined. Spread evenly in prepared pan.
Bake and Roll
Bake 12-15 minutes until springy to touch. While baking, dust clean kitchen towel with powdered sugar. Immediately invert hot cake onto towel, peel off parchment. Roll up cake and towel together from short end. Cool completely on wire rack, seam side down.
Prepare Filling
Beat cream cheese until smooth. Mix in pistachio paste and powdered sugar until well combined. Add lemon juice. Separately whip cream and vanilla to stiff peaks. Fold into pistachio mixture.
Assemble Cake
Unroll cooled cake carefully. Spread filling evenly, leaving 1/2-inch border. Re-roll without towel, using parchment to help. Wrap in plastic and chill 2 hours minimum.

Make-Ahead and Storage

Prepare cake up to three days ahead. Store filled roll cake wrapped tightly in plastic wrap in refrigerator. For best results, bring to room temperature 30 minutes before serving. Dust with fresh powdered sugar and garnish just before serving. Freeze unfrosted roll for up to one month, wrapped in plastic wrap 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. | zestplate.com

Troubleshooting Guide

If cake cracks while rolling, use filling to 'glue' any breaks. For prevention, roll while hot and don't overbake. If filling is too soft, chill 30 minutes before spreading. Avoid rolling too tightly, which can squeeze out filling. If cake sticks to towel, use more powdered sugar next time. For clean slices, chill thoroughly and use hot knife, wiping between cuts.

Frequently Asked Questions

→ Why do the eggs need to be at room temperature?
Room temperature eggs whip up to a greater volume than cold eggs, which is crucial for creating a light and airy sponge cake. This helps ensure your cake will roll without cracking.
→ Why roll the cake while it's still warm?
Rolling the cake while warm helps train the cake to roll without cracking once filled. The towel and powdered sugar prevent it from sticking as it cools.
→ Can I make this cake ahead of time?
Yes, you can make the cake a day ahead. Store it in the refrigerator once filled and frosted. Add the ground pistachios just before serving for the best appearance.
→ Why sift the flour?
Sifting the flour removes any lumps and aerates it, making it easier to fold into the egg mixture without deflating the batter. This helps maintain the light texture needed for rolling.
→ How do I know when to stop whipping the eggs?
The egg mixture should be pale yellow and thick, forming ribbons that fall back into the bowl and sit on top of the mixture for a few seconds before disappearing. This usually takes about 10 minutes.

Pistachio Lemon Roll Cake

A light lemon sponge cake rolled with cream cheese filling, topped with whipped cream and ground pistachios. An elegant springtime dessert.

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

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 roll cake)

Dietary: Vegetarian

Ingredients

01 6 large eggs at room temperature.
02 1 cup granulated sugar.
03 Zest of 1 lemon.
04 1/2 teaspoon lemon extract.
05 1 cup all purpose flour.
06 8 oz cream cheese at room temperature.
07 Zest of 1 lemon.
08 3/4 cup powdered sugar.
09 1/2 teaspoon lemon extract.
10 1/2 teaspoon vanilla extract.
11 1 cup heavy cream.
12 1/4 cup powdered sugar.
13 1 teaspoon vanilla extract.
14 1/4 cup ground pistachios.
15 Ground pistachios for decoration (optional).

Instructions

Step 01

Preheat oven to 350 degrees. Line a half sheet pan with high sides with parchment paper and spray with nonstick cooking spray. Set aside.

Step 02

In a large bowl or bowl of a stand mixer, crack in eggs and stir with the whisk attachment until frothy. With the mixer on, slowly spoon in sugar until it's all incorporated. Whisk 10 minutes or until pale yellow, thick and ribbons form that fall back into the mixture.

Step 03

Sift flour overtop of egg and sugar mixture, add zest and lemon extract on top of the flour and carefully fold in to create an even batter with a rubber scraper.

Step 04

Carefully pour into prepared pan and tilt pan to move batter into the corners and spread evenly. Bake 15-18 minutes or until the top is golden brown and the cake springs back when touched gently.

Step 05

Let the cake cool 3 minutes or so before rolling: dust a clean kitchen towel generously with powdered sugar. Flip cake onto kitchen towel, peel back parchment paper and roll, folding the kitchen towel in with the roll. Let cake cool completely.

Step 06

For the filling, mix cream cheese with lemon zest, powdered sugar, lemon extract and vanilla. It should be very thick. Stir in pistachios. Unroll cake and spread the filling evenly over cake. Roll back up, wrap in plastic wrap and store in refrigerator until filling hardens slightly, about an hour or two.

Step 07

Whip heavy cream together with powdered sugar and vanilla until stiff peaks form. Place unwrapped roll cake onto serving platter. Cover with whipped cream and top with more ground pistachios. Store in fridge until ready to serve.

Notes

  1. Eggs must be at room temperature.
  2. Cake should be rolled while still warm to prevent cracking.

Tools You'll Need

  • Half sheet pan.
  • Stand mixer with whisk attachment.
  • Parchment paper.
  • Kitchen towel.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Tree nuts (pistachios).
  • 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