Description
A bright and tender lemon pistachio cake bursting with citrus flavor and nutty richness, topped with a light glaze for a perfectly balanced dessert.
Ingredients
- 1 cup shelled pistachios, finely ground
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 1–2 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- In another bowl, mix melted butter and sugar until smooth.
- Add eggs one at a time, then stir in yogurt, lemon juice, lemon zest, and vanilla extract.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool completely.
- Whisk powdered sugar with lemon juice to create a glaze, then drizzle over the cooled cake.
- Slice and serve.
Notes
- Use finely ground pistachios for the best texture.
- Do not overmix the batter to keep the cake tender.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Add extra lemon zest for a stronger citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
