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Lemon & Pistachio Easter cake recipe

MARCH 2020

Turn your Easter into something more cheerful whilst inside - by treating your loved ones to a home bake to devour over the long weekend! Home baking really does feed the soul.


250g unsalted butter, room temperature

250g golden caster sugar

4 large free range eggs, whisked

Zest of one large unwaxed lemon

Seeds scraped from one vanilla pod

120g pistachios, ground

100g almonds, ground

40g plain flour, sieved

For the syrup topping

Juice and zest of one large unwaxed lemon

50g golden caster sugar

60g pistachios, coarsely chopped


- Preheat the oven to 150 degrees C. Grease and line a 30x9cm loaf tin.

- Beat the butter and sugar in an electric mixer until light and fluffy.

- Gradually beat the eggs into the mixture until incorporated, then add the vanilla and lemon zest. Fold in the ground nuts and flour.

- Pour the batter into the lined tine and bake for between 45-60 mins, testing to see if the cake is cooked by inserting a skewer into the middle.

- When baked, remove from the oven and leave in the tin for about five minutes before removing and allowing to cool completely on a wire rack.

For the syrup topping

Mix together the lemon juice and sugar. Bring to the boil, then simmer until slightly thickened and syrupy. Stir in the pistachios then pour evenly over the two loaf cakes.

Serve in thick slices. We love to add a spoonful of yoghurt and serve with fresh raspberries.

Table ware & linen available in-store and online.

Follow our @designersguildcafe for more recipe inspiration.

At DG HQ we take pride of our in-house café, where fresh organic meals are prepared for DG staff everyday. #eatwellatwork