Lemon Pistachio Cake
This elegant Lemon Pistachio Cake combines bright citrus flavor with rich, nutty pistachios for a moist and tender dessert. Perfect for spring gatherings or afternoon tea, this easy cake recipe delivers a refreshing and unique flavor in every bite.
Ingredients
- For the cake:
- 1 cup shelled pistachios finely ground
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 1 cup sugar
- 3 eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk or yogurt
- For the glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons lemon juice
- Optional topping:
- Crushed pistachios
- Lemon zest
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Grease and line a cake pan.
- Mix dry ingredients:
- In a bowl, combine flour, ground pistachios, baking powder, baking soda, and salt.
- Cream butter and sugar:
- Beat butter and sugar until light and fluffy.
- Add eggs and flavor:
- Add eggs one at a time, mixing well. Stir in lemon juice and zest.
- Combine batter:
- Gradually mix in dry ingredients and add milk or yogurt until smooth. Do not overmix.
- Bake:
- Pour batter into pan and bake for 35–40 minutes until a toothpick comes out clean.
- Prepare glaze:
- Mix powdered sugar with lemon juice until smooth.
- Finish and serve:
- Let cake cool slightly, drizzle glaze, and top with pistachios and lemon zest. Slice and serve.
Notes
- Use fresh lemon juice for best flavor.
- Grind pistachios finely for a smooth texture.
- Avoid overbaking to keep the cake moist.
- Let cake cool before glazing to prevent melting.
- Store at room temperature for 2 days or refrigerate up to 5 days.