Description
Lemon Pistachio Cake is a moist, flavorful dessert that combines the nutty richness of pistachios with the bright zestiness of lemon. This cake is perfect for spring and summer gatherings, brunches, or as a light yet indulgent treat with tea or coffee.
Ingredients
Scale
- 1 cup shelled pistachios (unsalted)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup milk
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or loaf cake pan.
- Place the pistachios in a food processor and pulse until finely ground (but not a paste). Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and ground pistachios.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, vanilla extract, and sour cream.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle over the cooled cake.
- Chopped pistachios can be sprinkled on top for added texture and visual appeal.
- This cake stores well at room temperature for up to 3 days, or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg