Lemon Pistachio Cake
A delicious, moist cake featuring refreshing lemon flavor and crunchy pistachios, perfect for any occasion and heart-healthy.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and light texture.
- 1.5 cups Granulated sugar Sweetens and enhances the lemon flavor.
- 1 tsp Baking powder Helps the cake rise and stay fluffy.
- 0.5 tsp Baking soda Complements the leavening action.
- 0.5 tsp Salt Enhances the overall flavor.
Wet Ingredients
- 0.5 cups Unsalted butter, softened Adds richness and moisture.
- 3 large Eggs Bind the ingredients together.
- 0.5 cups Milk Contributes to the cake's airy texture.
- 2 tbsp Lemon zest Infuses vibrant flavor.
- 0.25 cups Lemon juice Offers brightness and balances sweetness.
For Topping
- 0.5 cups Powdered sugar For a light glaze or topping.
- 1 cup Shelled pistachios, chopped Adds crunch and nuttiness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a cake pan.
- Cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then combine with the milk, lemon zest, and lemon juice.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Cooking
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chopped pistachios evenly.
- Pour the mixture into the prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Dust the cooled cake with powdered sugar before serving.
- Slice into wedges and serve with yogurt or garnish with additional pistachios or lemon slices.
Notes
For best results, measure flour correctly to avoid a dense cake. Store leftovers in an airtight container for up to 3 days. Can freeze for up to 2 months.