Name: Pistachio Lemon Roll Cake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 6 large eggs, room temperature; 1 cup granulated sugar; Zest of 1 lemon; 1/2 teaspoon lemon extract; 1 cup all-purpose flour; 8 oz cream cheese, room temperature; Zest of 1 lemon; 3/4 cup powdered sugar; 1/2 teaspoon lemon extract; 1/2 teaspoon vanilla extract; 1/4 cup ground pistachios; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Ground pistachios, for decoration

This Pistachio Lemon Roll Cake is a light, elegant dessert with a soft lemon sponge, creamy lemon-pistachio filling, and fluffy whipped topping. I love how the citrus flavor keeps it fresh while the pistachios add a nutty, delicate finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs, room temperature

1 cup granulated sugar

Zest of 1 lemon

1/2 teaspoon lemon extract

1 cup all-purpose flour

8 oz cream cheese, room temperature

Zest of 1 lemon

3/4 cup powdered sugar

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract

1/4 cup ground pistachios

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Ground pistachios, for decoration

Directions

I preheat the oven to 350°F and line a half sheet pan with parchment paper, then lightly spray it with nonstick cooking spray.

In a large bowl, I whisk the eggs until frothy. I gradually add the granulated sugar while mixing, then continue whisking for about 10 minutes, until the mixture becomes pale, thick, and ribbon-like.

I sift the flour over the egg mixture, then add the lemon zest and lemon extract. I gently fold everything together until evenly combined.

I pour the batter into the prepared pan and spread it evenly into the corners. I bake it for 15 to 18 minutes, until the top is lightly golden and springs back when touched.

I let the cake cool for about 3 minutes. Then I dust a clean kitchen towel generously with powdered sugar, turn the cake out onto the towel, peel off the parchment, and roll the cake up with the towel inside. I let it cool completely.

For the filling, I mix the cream cheese, lemon zest, powdered sugar, lemon extract, and vanilla extract until thick and smooth. I stir in the ground pistachios.

I carefully unroll the cooled cake and spread the filling evenly over the surface. Then I roll it back up, wrap it in plastic wrap, and refrigerate it for 1 to 2 hours.

I whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

I unwrap the chilled cake, place it on a serving platter, and cover the outside with whipped cream. I sprinkle extra ground pistachios over the top before serving.

Servings and timing

This recipe makes 12 servings.

Prep time: 25 minutes

Cooking time: 15 minutes

Total time: 40 minutes, plus chilling time

Calories: 326 kcal per serving

Variations

I like adding a little extra lemon zest to the filling when I want a stronger citrus flavor. I can also fold a small amount of finely chopped pistachios into the whipped topping for more texture. For a sweeter finish, I drizzle the cake lightly with white chocolate before adding the pistachios.

Storage/reheating

I store this cake covered in the refrigerator for up to 3 days. I do not reheat it because the filling and whipped topping are best served chilled. For the cleanest slices, I like to chill the cake well before cutting.

FAQs

Can I make this cake ahead of time?

Yes, I like making it a day ahead because the cake slices beautifully after chilling.

Why did my roll cake crack?

It can crack if I let it cool too long before rolling. I roll it while it is still warm so it can hold its shape.

Can I use bottled lemon juice?

I prefer lemon zest and lemon extract because they give a stronger, cleaner lemon flavor without adding extra liquid.

Can I use chopped pistachios instead of ground pistachios?

Yes, I can use finely chopped pistachios, but I prefer ground pistachios for a smoother filling.

Do I need to chill the cake before serving?

Yes, I chill it for at least 1 to 2 hours so the filling sets and the roll keeps its shape.

Conclusion

This Pistachio Lemon Roll Cake is bright, creamy, and elegant with a lovely balance of lemon and pistachio. I love serving it chilled with extra pistachios on top for a fresh dessert that looks impressive and tastes light.

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