Description
Indulge in the delightful combination of zesty lemon and crunchy pistachios with this moist and flavorful Lemon Pistachio Cake. Perfect for any occasion, this cake is a true crowd-pleaser that will have everyone asking for seconds!
Ingredients
Scale
For the Cake:
- 1 cup shelled pistachios, unsalted
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup plain Greek yogurt
- zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 2 tablespoons chopped pistachios (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Prepare the pistachios: Pulse pistachios in a food processor until finely ground.
- Mix dry ingredients: Whisk ground pistachios, flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a large bowl, cream butter and sugar until fluffy.
- Add wet ingredients: Beat in eggs, then mix in yogurt, lemon zest, lemon juice, and vanilla.
- Combine dry and wet: Add dry ingredients to wet in two additions, alternating with milk.
- Bake: Pour batter into pan and bake for 35–40 minutes.
- Make glaze: Whisk powdered sugar with lemon juice and drizzle over cooled cake.
- Finish: Sprinkle with chopped pistachios and let set before slicing.
Notes
- For extra richness, substitute sour cream for Greek yogurt.
- This cake can be made in a loaf pan or as cupcakes with adjusted bake times.
- Store covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
