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Lemon Pistachio Cake Roll

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

This airy dessert has a zippy lemon sponge, creamy cheese and pistachio filling, and a whipped topping. The lemon-and-nut combo is a perfect touch for springtime fun.
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Updated on Wed, 16 Apr 2025 10:54:37 GMT
A sliced lemon and pistachio roll cake topped with cream and nuts on a plate. Pin it
A sliced lemon and pistachio roll cake topped with cream and nuts on a plate. | chefmelt.com

This delicious Pistachio Lemon Roll Cake brings together tangy citrus and nutty flavors in one simple yet impressive treat. The fluffy lemon cake wraps around a smooth pistachio-lemon cream, topped with whipped frosting and crunchy pistachios. The combo of zesty and nutty notes makes this light dessert perfect for springtime enjoyment and fancy enough for any get-together.

What Makes This Cake Special

You'll fall in love with this Pistachio Lemon Roll Cake's eye-catching look and incredible flavor mix. The bright citrus taste perfectly complements the rich pistachio filling, creating a dessert that's not too sweet but totally satisfying. It's just right for spring parties, Easter dinners, or whenever you want something that feels fancy but isn't heavy. The best part? It's easier to make than it looks and you can fix it up ahead of time!

Ingredients for Pistachio Lemon Roll Cake

  • Eggs: 4 large, at room temp and divided.
  • Granulated Sugar: 3/4 cup, split for the cake mix.
  • Lemon Zest: 2 tablespoons, freshly grated (roughly 2 lemons).
  • Cake Flour: 1 cup, sifted for fluffiness.
  • Baking Powder: 1 teaspoon to help it puff up.
  • Salt: 1/4 teaspoon to boost taste.
  • 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 the rolling process, 1 for the filling, 2 tablespoons for the final dust).
  • Heavy Cream: 1 cup, cold for whipping up.
  • Pistachios: 1/2 cup, chopped finely for topping.
  • Optional Garnish: Extra lemon zest and pretty edible flowers.

Detailed Preparation Steps

Get Your Pan Ready
Heat oven to 350°F (175°C). Coat a 15x10-inch jelly roll pan with grease, put parchment paper down with edges hanging over by 1 inch. Grease the parchment too.
Mix Up The Cake
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, beat egg whites until foamy, slowly add the rest of the sugar, and keep beating until stiff. Gently mix whites into the yolk mix in three batches.
Work In Dry Stuff
Mix flour, baking powder, and salt through a sifter. Fold into the egg mixture carefully just until blended. Spread the batter evenly in your ready pan.
Cook and Start Rolling
Bake for 12-15 minutes until it springs back when touched. While it's in the oven, sprinkle powdered sugar on a clean kitchen towel. Flip the hot cake onto the towel right away, pull off the parchment. Roll the cake up with the towel from the short end. Let it cool completely on a rack with the seam down.
Make The Filling
Beat cream cheese till it's creamy. Stir in pistachio paste and powdered sugar until smooth. Mix in some lemon juice. In another bowl, whip cream and vanilla until firm peaks form. Gently fold into the pistachio mixture.
Put It All Together
Carefully unroll the cooled cake. Spread filling evenly, leaving a 1/2-inch space around edges. Roll it back up without the towel, using parchment to help you. Wrap in plastic and chill for at least 2 hours.

Make-Ahead and Storage

You can make this cake up to three days before you need it. Just keep the filled roll wrapped tight in plastic in your fridge. Take it out about 30 minutes before serving so it can warm up a bit. Add a fresh sprinkle of powdered sugar and any toppings right before you bring it to the table. If you want to plan way ahead, you can freeze the unfilled roll for up to a month – just wrap it in plastic first, then aluminum 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. | chefmelt.com

Troubleshooting Guide

Got cracks in your cake? Don't worry, the filling works great to stick those breaks together. To stop cracks, always roll while it's still hot and don't bake it too long. 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. Cake sticking to the towel? Next time use more powdered sugar. Want neat slices? Make sure the cake is really cold and use a knife dipped in hot water, wiping it clean between cuts.

Frequently Asked Questions

→ Why should eggs be room temperature?
Warm eggs whip up fluffier than cold ones, which keeps the sponge light. That way, it rolls without cracking.
→ Why roll a warm cake?
Rolling it warm teaches the sponge to hold its shape later. A towel with sugar keeps it from sticking as it cools.
→ Can I prep this cake early?
Sure, you can fill and chill it the day before. Just save the nuts for topping until you're ready to serve.
→ Why sift the flour first?
Sifting takes out lumps and fluffs the flour. It helps the batter mix gently without losing air, keeping it light.
→ How do I know when the eggs are whipped enough?
Whip until they look pale and thick, leaving ribbons that sit on the mix for a few seconds before sinking. It'll take about 10 minutes.

Lemon Pistachio Cake Roll

Zesty lemon sponge rolled with a creamy pistachio blend, topped with whipped fluff and crushed nuts. A fresh, classy treat for spring.

Prep Time
25 Minutes
Cook Time
15 Minutes
Total Time
40 Minutes

Category: Dessert Recipes

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 roll cake)

Dietary: Vegetarian

Ingredients

01 1/4 cup crushed pistachios.
02 Optional: additional crushed pistachios for topping.
03 6 room-temperature large eggs.
04 1/2 teaspoon vanilla extract.
05 Zest from one lemon.
06 1/2 teaspoon lemon extract.
07 1 cup all-purpose flour.
08 3/4 cup powdered sugar.
09 1/2 teaspoon lemon extract.
10 1 cup white sugar.
11 1 cup heavy whipping cream.
12 8 oz softened cream cheese.
13 Zest of 1 lemon.
14 1 teaspoon vanilla extract.
15 1/4 cup powdered sugar.

Instructions

Step 01

Set your oven to 350°F. Line a high-rimmed baking sheet with parchment paper and add some cooking spray so nothing gets stuck. Set aside when done.

Step 02

Crack the eggs into a stand mixer bowl and whisk until they get foamy. Gradually add sugar one spoon at a time, keeping the mixer running. Whisk it all for 10 minutes to get a thick, pale mixture that falls in smooth ribbons.

Step 03

Sift the flour onto the egg mixture. Sprinkle the lemon zest and lemon extract over the flour. Gently fold everything together using a rubber spatula until smooth.

Step 04

Pour the batter into the prepared pan, and tilt the pan to make sure the batter spreads evenly across the surface. Bake it for 15-18 minutes, or until the top looks golden and bounces back when lightly pressed.

Step 05

Once baked, let it cool down for about 3 minutes. Dust a clean kitchen towel heavily with powdered sugar. Flip the cake onto the towel, gently peel off the parchment paper, and roll the cake up in the towel. Leave it rolled up to cool completely.

Step 06

Combine cream cheese, lemon zest, powdered sugar, lemon extract, and vanilla in a bowl until thick and creamy. Mix in the pistachios. Unroll the cake and evenly spread the filling over the surface. Roll it up again, wrap it in plastic wrap, and pop it in the fridge for 1-2 hours to firm up.

Step 07

Beat heavy whipping cream, vanilla, and powdered sugar together until stiff peaks form. Take the roll cake out, place it on a serving dish, and coat it with whipped cream. Sprinkle the top with crushed pistachios, and chill in the fridge until it’s time to enjoy.

Notes

  1. Let eggs sit at room temperature before using.
  2. Rolling the cake while it’s still warm stops it from cracking later.

Tools You'll Need

  • High-sided baking sheet.
  • Stand mixer with a whisk attachment.
  • Nonstick parchment paper.
  • A clean tea towel.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs.
  • Pistachios are tree nuts.
  • Includes dairy products.
  • Made with wheat flour.

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