Description
A moist, zesty cake that combines bright lemon flavor with the rich crunch of pistachios, finished with a sweet lemon glaze for a perfect dessert centerpiece.
Ingredients
1 cup unsalted pistachios, chopped
1 tablespoon lemon zest
2 tablespoons lemon juice
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1 1/2 teaspoons baking powder
1/2 cup milk or yogurt
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line or grease an 8-inch cake pan.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Stir in lemon zest and juice.
- In a separate bowl, whisk together flour and baking powder.
- Gradually fold dry ingredients into the wet mixture. Add milk or yogurt and mix until smooth.
- Fold in chopped pistachios.
- Pour batter into prepared pan, smooth the top, and bake for 35–40 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Make glaze by whisking powdered sugar with lemon juice. Drizzle over cooled cake.
- Sprinkle with extra chopped pistachios before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts