When Pistachio Cravings Hit: A Greek Yogurt Pistachio Cake Moment

Some recipes come along and quietly transform an ordinary afternoon into something memorable. This Greek Yogurt Pistachio Cake is one of those. It’s the kind of cake you almost forget you’re baking until the warm, nutty aroma starts filling your kitchen, pulling you away from whatever else you were doing. That first slice is a soft surprise: moist, lightly tangy from the Greek yogurt, and textured with the gentle crunch of pistachios on top.

I remember the last time I made this, the afternoon light was fading, and I was halfway through a book but couldn’t resist the smell drifting from the oven. I pulled the cake out a bit early, because I got distracted by a phone call, and that tiny imperfection somehow made the edges just a little more golden and irresistible. It didn’t matter that it wasn’t perfect—there was something comforting about that slightly uneven top, flecked with chopped pistachios.

It’s a cake that invites slow moments, whether you’re sharing it with someone or savoring it solo with a cup of tea. The texture is tender, almost springy, with the subtle tang from the yogurt balancing the natural sweetness and nuttiness. The lemon zest adds a hint of brightness that cuts through the richness, but not in an overpowering way. Honestly, it’s that balance that keeps pulling me back.

Why You’ll Love It

• The pistachios add a satisfying crunch and a unique flavor that feels a little fancy but isn’t fussy.
• The Greek yogurt keeps the cake moist and tender, making it feel lighter than your usual nutty cake.
• It’s simple—and that’s kind of the point. No complicated techniques or rare ingredients, just a handful of pantry staples transformed.
• The lemon zest adds a fresh note, but if you’re not a citrus fan, you can easily leave it out without losing much.
• The cake is versatile enough for dessert, an afternoon snack, or even a casual breakfast if you’re feeling indulgent.

If you’re worried about the pistachios, I get it—sometimes nuts can be hit or miss in cakes. I usually grind mine myself for the best texture, but pre-ground nuts work fine too. Just don’t skip the chopped nuts on top; they add that rustic, homemade feel that I love.

Greek Yogurt Pistachio Cake

Print Recipe

A moist and tender Greek Yogurt Pistachio Cake that combines the nutty flavor of pistachios with the creamy tang of Greek yogurt. Perfect for dessert or a special occasion treat.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8

Ingredients

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1 cup shelled unsalted pistachios, finely ground
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
3 large eggs
1 cup plain Greek yogurt
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
1/2 cup shelled unsalted pistachios, chopped (for topping)

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the granulated sugar and eggs together with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes.
Reduce the mixer speed to low and add the Greek yogurt, vegetable oil, vanilla extract, and lemon zest. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Sprinkle the chopped pistachios evenly over the top of the batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Run a knife around the edges to loosen the cake and transfer it to a wire rack to cool completely before serving.

Kitchen Notes

This cake bakes nicely in a standard round pan, so no special equipment needed—just a bit of patience while it cools. I often serve it with a dollop of whipped cream or a drizzle of honey to amp up the indulgence. If you’re feeling adventurous, a few fresh berries on the side bring a nice contrast. Sometimes I swap the vegetable oil for melted butter for a richer flavor, but it can make the cake a little denser. Also, if you want a more pronounced lemon flavor, a splash of lemon juice can be added, but I haven’t tested it extensively.

FAQ

Does the cake freeze well? Yes, wrapped tightly, it freezes okay, though the texture softens a bit on thawing.

Can I use other nuts? Pistachios are special here, but almonds or walnuts could work if you’re out of them.

Is Greek yogurt necessary? It really helps with moisture and tang, but plain yogurt can be a substitute in a pinch.

How long does it keep? It’s best within two days at room temperature, though refrigeration can extend it a few days more.

Ready to bring a little pistachio magic into your kitchen? Scroll up and save this recipe—you’ll want to have it handy next time you want something both simple and memorable.