Description
This Lemon Pistachio Cake is a delightful balance of nutty and citrus flavors, combining finely ground pistachios with fresh lemon zest and juice for a moist, tender crumb. Perfect for spring or summer gatherings, this cake offers a refreshing taste with a subtle crunch, ideal for dessert or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 1 cup shelled pistachios (unsalted)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 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 and ensure even baking.
- Grind pistachios: Place the shelled pistachios in a food processor and pulse until finely ground, but avoid forming a paste. Set these aside to incorporate into the dry ingredients.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and the ground pistachios until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar using a mixer until the mixture becomes light and fluffy, about 3-4 minutes. This incorporates air for a tender cake.
- Add eggs: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition to maintain an even texture.
- Incorporate flavorings and sour cream: Mix in the lemon zest, fresh lemon juice, vanilla extract, and sour cream (or Greek yogurt) into the wet mixture until well combined for moisture and flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
- Pour batter into pan: Transfer the batter into the prepared cake pan and smooth the top evenly to ensure uniform baking.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating doneness.
- Cool cake: Allow the cake to cool in the pan for 10 minutes to set, then remove it and place on a wire rack to cool completely before serving to maintain texture and prevent sogginess.
Notes
- For a dairy-free option, substitute sour cream and milk with coconut yogurt and almond milk respectively.
- Ensure pistachios are unsalted to balance the cake’s sweetness and lemon tartness.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Use fresh lemons for the best flavor impact in zest and juice.
- You can dust the cooled cake with powdered sugar or drizzle with a lemon glaze for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
