Cakes & baking

Cake with lemon, rosewater and pistachios Recipe

Name: Cake with lemon, rosewater and pistachios
Prep time: 15 min
Cook time: 137 min
Total time: 45 min
Yield: 12 servings
Ingredients: 225 g flour; 2.5 tsp baking powder; 0.5 tsp salt; 75 g ground almonds; 80 g caster sugar; 2 eggs; 50 g runny honey; 250 ml natural yoghurt; 150 ml sunflower oil; 1 lemon zest; 50 g pistachios; 150 ml water; 100 g caster sugar; 1 juice of lemon; 1 tbs rosewater

This cake pairs the bright zest of lemon with the subtle perfume of rosewater and the crunch of pistachios. It's an oil- and yogurt-based cake, which typically means a tender, moist crumb, made even more so by a lemon-rosewater syrup poured over the top while it’s still warm. A scattering of pistachios adds texture and color.

Recipes.zone

September 17, 2026

Back45 minServes 12Easy325 kcal

Cook mode

Veggie

lacto ovo vegetarian vegetarian special occasions baked comfort food budget

About this recipe

Cake with lemon, rosewater and pistachios is a cakes & baking recipe that takes about 45 min from start to finish and serves 12. It calls for 15 ingredients across 8 steps, and is rated easy. A serving works out at around 325 kcal with roughly 6 g of protein. Filed under lacto ovo vegetarian, vegetarian, special occasions and baked.