Lemon Pistachio Box Cake
Last weekend, my daughter asked me to bake something “fancy.”
With only a box of lemon cake mix in the pantry and a bag of pistachios I’d been saving for snacking, I created this happy accident.
The nutty crunch of pistachios mixed with bright lemon flavors turned a simple box mix into something that has everyone asking for the recipe.
So here it is!
Why You’ll Love This Recipe
This cake takes a regular box mix and transforms it into something that tastes completely homemade.
The pistachios add a beautiful green color and satisfying crunch, while the lemon glaze makes every bite bright and fresh.
It’s perfect for spring gatherings, afternoon tea, or any time you want something a little special without much fuss.
Ingredients
For the Cake:
- 1 box lemon cake mix
- 3 large eggs (or as called for on box)
- 1/2 cup vegetable oil (or as called for on box)
- 1 cup water (or as called for on box)
- 1 cup shelled pistachios, roughly chopped
- Zest of 1 lemon
For the Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1/4 cup chopped pistachios for topping
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How to Make Lemon Pistachio Box Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, eggs, oil, and water according to package directions. Mix until well combined, about 2 minutes.
- Fold in the chopped pistachios and lemon zest until evenly distributed.
- Pour the batter into your prepared pan, smoothing the top with a spatula.
- Bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
For the Glaze:
- In a medium bowl, whisk together powdered sugar and lemon juice until smooth. Start with 3 tablespoons of juice and add more if needed to reach desired consistency.
- Pour the glaze over the cooled cake, spreading evenly with a spatula.
- Sprinkle the remaining chopped pistachios over the glaze before it sets.
Notes
- Toast the pistachios lightly before chopping for extra flavor
- The glaze should be thick but pourable – adjust with more sugar or lemon juice as needed
Keep the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week. The glaze will stay slightly soft and fresh-tasting thanks to the lemon juice.
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Lemon Pistachio Box Cake
This bright and nutty lemon pistachio cake is a perfect balance of citrusy zest and crunchy pistachios, all topped with a sweet and tangy lemon glaze. Made with a simple cake mix, it’s an easy yet elegant dessert for any occasion!
- Total Time: 50 minutes
- Yield: 12-16 servings
Ingredients
- 1 box lemon cake mix
- 3 large eggs (or as called for on box)
- 1/2 cup vegetable oil (or as called for on box)
- 1 cup water (or as called for on box)
- 1 cup shelled pistachios, roughly chopped
- Zest of 1 lemon
- 2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1/4 cup chopped pistachios for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, eggs, oil, and water according to package directions. Mix until well combined, about 2 minutes.
- Fold in the chopped pistachios and lemon zest until evenly distributed.
- Pour the batter into your prepared pan, smoothing the top with a spatula.
- Bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- In a medium bowl, whisk together powdered sugar and lemon juice until smooth. Start with 3 tablespoons of juice and add more if needed to reach desired consistency.
- Pour the glaze over the cooled cake, spreading evenly with a spatula.
- Sprinkle the remaining chopped pistachios over the glaze before it sets.
Notes
- Toast the pistachios lightly before chopping for extra flavor
- The glaze should be thick but pourable – adjust with more sugar or lemon juice as needed
- Prep Time: 15 minutes
- Cook Time: 35 minutes
