Description
This Lemon Pistachio Cake is a delightful blend of nutty and citrus flavors, featuring finely ground pistachios and fresh lemon zest and juice. Moist and tender with a subtle tang from sour cream or Greek yogurt, this cake is perfect for any occasion, offering a refreshing twist on a classic dessert.
Ingredients
Scale
Main Ingredients
- 1 cup shelled pistachios (unsalted)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup milk
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or loaf cake pan to prevent sticking.
- Grind Pistachios: Place the pistachios in a food processor and pulse until they are finely ground but not pasty. Set aside for use in the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and the ground pistachios ensuring even distribution of dry ingredients.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 4 minutes.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition to fully combine and incorporate air for a light texture.
- Add Flavorings and Sour Cream: Mix in the lemon zest, fresh lemon juice, vanilla extract, and sour cream (or Greek yogurt) until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
- Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean indicating the cake is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Grinding pistachios finely will help incorporate them well into the batter and enhance the cake’s texture.
- If you prefer a tangier flavor, use sour cream instead of Greek yogurt or vice versa for a milder taste.
- Make sure not to overmix the batter once combined to keep the cake tender.
- Use fresh lemon zest and juice for the best citrus flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an extra touch, dust the cooled cake with powdered sugar or drizzle with lemon glaze.
