Description
This Lemon Pistachio Cake is a moist, tender dessert bursting with bright citrus flavor and a satisfying nutty crunch. Infused with fresh lemon zest and juice, studded with chopped pistachios, and balanced with creamy yogurt and butter, this cake is perfect for celebrations, teatime, or a delightful weekend treat.
Ingredients
Units
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Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1/2 cup plain yogurt
Add-ins
- 3/4 cup chopped pistachios (lightly toasted if desired)
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust it with flour, or line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mixture will provide the structure and leavening to create a perfectly risen cake.
- Cream Butter and Sugar: Using an electric mixer or by hand, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This process helps incorporate air, resulting in a light texture.
- Add Eggs and Flavorings: One at a time, beat in the eggs, making sure each is fully combined. Then, stir in the vanilla extract, fresh lemon zest, and freshly squeezed lemon juice for that signature bright flavor.
- Incorporate Dry Ingredients and Yogurt: Alternately add the dry ingredient mixture and the plain yogurt to the wet ingredients, starting and ending with the dry mix. Fold gently after each addition until everything is just combined to avoid toughening the cake.
- Fold in Pistachios: Gently fold in the chopped pistachios. These add amazing texture and nutty flavor that’s the hallmark of this cake.
- Bake and Cool: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients for smoother mixing and better crumb.
- Freshly grated lemon zest and juice make the brightest, freshest flavor.
- Don’t overmix the batter after adding flour to keep the cake tender.
- Lightly toast pistachios in a 350°F oven for 5-7 minutes for more intense flavor.
- Check cake doneness starting at 30 minutes to prevent overbaking and drying out.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 85mg