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
Scale
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
