A beautifully balanced cake with bright lemon, nutty pistachio, and silky whipped ganache cream.
Made with our signature moist pistachio sponge and layered with light lemon whipped ganache.
Finished with a delicate handcrafted buttercream gerbera floral — fully edible and made with so much love.
Lemon Pistachio
Enjoy Milloie Cakery’s Lemon Pistachio cake, handcrafted in our Drummoyne studio using premium ingredients and our signature silky whipped ganache cream.
This elegant cake features a delicate pistachio sponge made with real pistachio paste and pistachio meal, layered with our smooth white chocolate lemon whipped ganache cream. Finished with a glossy lemon ganache drip and pistachio garnish, it delivers a beautiful balance of bright citrus, nutty richness, and light airy texture.
Perfect for birthdays, small celebrations, gifting, or simply enjoying with family and friends.
Important Notes
• Product photos are for illustration purposes only — each cake is handcrafted and slight variations may occur.
Cake Details
• Pistachio sponge made with real pistachio paste and pistachio meal
• Filled and masked with white chocolate lemon whipped ganache cream
• Finished with a delicate handcrafted buttercream gerbera floral and edible pearls
• Light, smooth and perfectly balanced in flavour
Size & Servings
5-inch cake
• Dessert portions: serves 4-5
• Coffee portions: serves 8-10
Storage
• Keep chilled and refrigerate within 30 minutes of pickup/delivery
• For best texture, take the cake out 10–15 minutes before serving
• Avoid direct sunlight and heat
• Best enjoyed within 1–2 days
Pickup & Delivery
Pickup
• Available during Milloie Cakery opening hours
• 199 Lyons Rd, Drummoyne
• Outside opening hours → appointment only
Delivery
• Delivery available for an additional fee (varies by location)
• Please contact us to confirm delivery availability and pricing prior to placing an order
Ordering
Order before 12pm for next day pickup
For same-day pickup or orders placed after 12pm, please call the store to check availability.
