Lemon pistachio

Mary Berry’s Lemon and Pistachio Cake is a moist and tangy treat made with of purpose flour, baking powder, baking soda, salt, granulated sugar, pistachios, olive oil, egg, yogurt, lemon zest, milk, vanilla extract, cream cheese, whipping cream, and lemon juice. It takes 45 minutes to prepare and serves 9 people.

This lemon pistachio cake is the best way to celebrate Spring. It’s bursting with fresh, zesty lemon and the nutty crunch of pistachios. The cake has a springy crumb that soaks up the creamy, lemony mascarpone and creates a perfect bite of heaven. You won’t want to wait for warm Spring days to make it.

I am all for fudgy chocolate brownies but sometimes you need something a bit lighter, buttery and citrusy. These Lemon Pistachio Blondies are just that. Don't skimp on the lemon glaze! It's brightness pulls everything together.

These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust.

This moist loaf cake has lots of coconut and lemon flavor, along with ground pistachios in the batter chopped pistachios on the top of the cake.

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If you're looking for a gluten-free dessert to impress guests, try this recipe for lemon-pistachio bars. Their vibrant green color will help them stand out.

Pistachio lemon shortbread bars, with nutty shortcrust base and tangy lemon topping filled with more pistachios. Those New York Times recipe inspired bars or slices are easy to make, easier to eat.

These Lemon Pistachio Muffins are topped with a sweet lemon glaze and a sprinkle of candied pistachios!