Description
This Zesty Pistachio Bliss Cake is a delectable Mediterranean-inspired dessert combining nutty ground pistachios with fresh lemon zest and juice for a bright, flavorful experience. Moist and tender with a hint of green food coloring for a subtle pistachio hue, it is topped with a tangy lemon glaze and garnished with chopped pistachios and lemon zest, making it perfect for spring or any special occasion.
Ingredients
Scale
Cake Ingredients
- 1 cup shelled unsalted pistachios
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup whole milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Green food coloring (optional)
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
- Chopped pistachios and lemon zest for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to ensure the cake does not stick.
- Grind Pistachios: Using a food processor, pulse the shelled unsalted pistachios until they are finely ground but not turned into a paste. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the freshly ground pistachios to combine the dry components evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the room temperature unsalted butter with granulated sugar until the mixture becomes light, fluffy, and pale in color.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to create a smooth batter.
- Add Wet Ingredients: Stir in the plain Greek yogurt, whole milk, lemon zest, fresh lemon juice, and vanilla extract. Mix thoroughly until the batter is well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients mixture to the wet ingredients, gently folding until just combined to avoid overmixing the batter. Optionally, add a few drops of green food coloring to enhance the pistachio appearance.
- Pour Batter and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before adding the glaze to prevent melting.
- Prepare Glaze: Whisk together powdered sugar, lemon juice, and milk in a small bowl until smooth and pourable.
- Glaze and Garnish: Drizzle the glaze evenly over the cooled cake. Sprinkle chopped pistachios and lemon zest on top for an attractive and tasty finish.
Notes
- For a dairy-free version, substitute plant-based yogurt, milk, and butter.
- This cake also works wonderfully as cupcakes; reduce baking time to 18–22 minutes accordingly.
- Do not overmix the batter to keep the cake tender and light.
- Use fresh lemon zest and juice for the best vibrant flavor.
