Lemon Pistachio Cake—a moist, nutty, and citrusy delight made with fresh lemon zest and crunchy pistachios, topped with a sweet lemon glaze. Perfect for any occasion!
Why You’ll Love This Recipe
- Bright and Refreshing: The lemon zest and juice give this cake a fresh and tangy flavor.
- Nutty and Crunchy: Pistachios add a unique, delicious texture and taste.
- Moist and Tender: The Greek yogurt or sour cream ensures a soft, melt-in-your-mouth consistency.
- Simple to Make: Easy-to-follow steps make this a great recipe for any baker.
- Perfect for Any Occasion: Ideal for brunch, dessert, or an afternoon treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup ground pistachios
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- ½ cup Greek yogurt or sour cream
- ¼ cup fresh lemon juice
- ½ cup chopped pistachios for topping
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Directions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
- Mix in Greek yogurt and lemon juice.
- Gradually add the dry ingredients, mixing until just combined.
- Pour batter into the prepared cake pan and smooth the top. Sprinkle chopped pistachios over the batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before drizzling with lemon glaze.
Servings and Timing
- Servings: 8 servings
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories: Approximately 320 kcal per serving
Variations
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Dairy-Free Alternative: Substitute butter with dairy-free margarine and use coconut yogurt instead of Greek yogurt.
- Extra Nutty Flavor: Add an extra handful of chopped pistachios to the batter for more crunch.
- Sweeter Glaze: Mix in a bit of honey or vanilla extract with the lemon glaze for added depth of flavor.
- Lighter Version: Reduce the butter to ½ cup and replace half the sugar with honey or maple syrup.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week, ensuring it stays moist.
- Freezing: Wrap the cake tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm a slice in the microwave for 10-15 seconds to refresh the flavors.
FAQs
Can I use store-bought pistachio flour?
Yes! If you don’t have whole pistachios to grind, pistachio flour works perfectly in this recipe.
Can I make this cake ahead of time?
Absolutely! Bake the cake a day in advance and store it covered until ready to glaze and serve.
What can I use instead of Greek yogurt?
Sour cream, buttermilk, or even plain yogurt will work as substitutes.
Can I use a loaf pan instead of a cake pan?
Yes, but baking time may increase by 5-10 minutes. Check with a toothpick for doneness.
How do I prevent the cake from drying out?
Ensure you don’t overbake it and store it in an airtight container to retain moisture.
Can I add a different glaze?
Yes! Try an almond glaze, honey drizzle, or a cream cheese frosting for variation.
Do I need to roast the pistachios before grinding them?
No, but roasting enhances the flavor. If using raw pistachios, toast them lightly for a richer taste.
Is this cake suitable for nut allergies?
No, but you can substitute pistachios with sunflower seeds or omit them entirely.
Can I add poppy seeds to this recipe?
Yes, a tablespoon of poppy seeds would complement the lemon flavor nicely.
What should I serve with this cake?
It pairs well with tea, coffee, or a dollop of whipped cream for an extra treat.
Conclusion
Lemon Pistachio Cake is the perfect combination of zesty citrus and nutty richness, making it a delightful dessert for any occasion. With its moist texture, easy preparation, and bright flavors, this cake is sure to impress. Try it today and enjoy a slice of homemade goodness!
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Lemon Pistachio Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Lemon Pistachio Cake—a moist, nutty, and citrusy delight made with fresh lemon zest and crunchy pistachios, topped with a sweet lemon glaze. Perfect for any occasion!
Ingredients
Cake:
- 1 ½ cups all-purpose flour
- ½ cup ground pistachios
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- ½ cup Greek yogurt or sour cream
- ¼ cup fresh lemon juice
- ½ cup chopped pistachios for topping
Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla extract and lemon zest.
- Mix in Greek yogurt and lemon juice.
- Gradually fold in the dry ingredients until just combined.
- Pour batter into the cake pan, smooth the top, and sprinkle with chopped pistachios.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool before drizzling with lemon glaze.
Notes
- Use roasted pistachios for a deeper nutty flavor.
- Substitute Greek yogurt with sour cream for extra moisture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
