Lemon Pistachio Cake
Bright, nutty, and irresistibly moist, this Lemon Pistachio Cake combines the zing of fresh lemon with the subtle crunch of pistachios. Topped with a luscious lemon glaze, it’s perfect for brunch, afternoon tea, or as an elegant dessert.
Equipment
- 8-inch round cake pan
- Mixing bowls
- hand or stand mixer
Ingredients
Ingredients
- 200 g all-purpose flour
- 2 tsp baking powder
- 150 g granulated sugar
- 115 g unsalted butter softened
- 2 large eggs
- 120 ml whole milk or buttermilk
- 1 tbsp fresh lemon zest
- 3 tbsp fresh lemon juice
- 80 g chopped pistachios plus extra for garnish
- 120 g powdered sugar for glaze
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Whisk together flour, baking powder, and a pinch of salt.
- Beat butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
- Alternate adding flour mixture and milk until just combined.
- Fold in pistachios gently.
- Pour batter into prepared pan and bake 35–40 minutes or until a toothpick comes out clean.
- Cool cake, whisk powdered sugar with lemon juice to make a glaze.
- Drizzle glaze, sprinkle pistachios, garnish with lemon slice.
Nutrition
Calories: 290kcalCarbohydrates: 34gProtein: 5gFat: 15gSaturated Fat: 7gCholesterol: 55mgSodium: 90mgFiber: 1gSugar: 18gVitamin A: 220IUVitamin C: 3mgCalcium: 65mgIron: 1.3mg
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