Lemon Drizzle and Pistachio Cake
Makes 12 Slices | with Sweet Ricotta Frosting
- Cereals containing gluten
- Nuts
- Milk
- Soya
- Egg
- Milk
- May contain traces of allergens
- Sulphites
- Sesame
- Nuts
- Peanut
Showcase your baking skills and impress friends and family with our range of easy yet delicious Baking Superstar recipes, such as this Lemon Drizzle and Pistachio Cake, which is complete with a mouthwatering layer of sweet ricotta frosting to balance the pistachio and lemon syrup.
Ingredients
3 unit(s)
Lemon
1 pack(s)
Velvety Vanilla Cake Mix
(Contains: Cereals containing gluten May contain traces of: Soya, Egg, Milk)
75 grams
Caster Sugar
50 grams
Pistachios
(Contains: Nuts May contain traces of: Sulphites, Sesame, Nuts, Peanut)
100 grams
Ricotta Cheese
(Contains: Milk)
Not included in your delivery
3 unit(s)
Egg
180 milliliter(s)
Water
6 tbsp
Vegetable Oil
1.5 tbsp
Honey
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line two 20cm round cake tins with baking paper.
b) Zest and juice the lemons.
c) In a large bowl, combine the cake mix and lemon zest with the eggs, water and vegetable oil (see pantry for all three amounts).
d) Gently stir until fully combined, 2-3 mins.
a) Divide the lemon cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 27-30 mins, or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay.
a) Meanwhile, combine in a small saucepan the lemon juice and caster sugar.
b) Stir on medium heat until the sugar is dissolved, 2-3 mins.
a) Once baked, remove the cakes from the oven, then, using a skewer (or another pointy utensil), poke 15-20 holes in the top of each cake.
b) Gently spoon the lemon syrup over each cake and allow it to soak in.
c) Allow the cakes to cool for 10 mins before removing from the tins, then allow to cool completely.
a) While the cakes cools, remove the pistachios from their shells, then roughly chop.
b) In a medium bowl, combine the ricotta and honey (see pantry for amount).
a) Evenly spread the ricotta over the top of one of the cakes, then place the other cake on top to sandwich the filling.
b) To finish, carefully arrange the pistachios in a circle on the top of the top cake, creating a border about 2-3cm in from the edge of the cake.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The lemon and pistachio combination creates a delightful sweet-and-sour flavour eruption, though some found it more vanilla than lemon.
- Ease of prep: The cake's sponge turns out light and bouncy, but the ricotta and honey filling can be challenging to achieve the right consistency.
- Suggestions: Consider doubling the amount of frosting for better coverage. To thicken runny filling, try straining the ricotta or using a buttercream alternative.
