Pistachio-Lemon Cake is a moist, flavorful dessert that combines the nutty richness of pistachios with the bright tang of fresh lemons. Perfect for tea time, celebrations, or as a treat, this cake is easy to make and irresistibly delicious. A pistachio glaze or powdered sugar adds the finishing touch to this beautiful and unique dessert.
Servings: 8-10
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour
Ingredients
For the Cake:
- 1 cup (150g) shelled unsalted pistachios
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) plain Greek yogurt or buttermilk
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
- Chopped pistachios (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or loaf cake pan, or line it with parchment paper.
- Prepare the Pistachios: In a food processor, pulse the pistachios until they are finely ground but not turning into a paste. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, until well combined. Mix in the Greek yogurt (or buttermilk), lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
- Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake and sprinkle with chopped pistachios for decoration.
- Serve: Slice and serve the cake with a cup of tea or coffee for a delightful treat.
Things to Consider
- Pistachio Quality: Use fresh, unsalted pistachios for the best flavor. Toast them lightly before grinding if you want a deeper, nuttier flavor.
- Greek Yogurt Substitute: If you don’t have Greek yogurt, you can use buttermilk or sour cream for a similar tangy flavor and moisture.
Tips
- Storing: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Enhancements: Add a handful of chopped pistachios or white chocolate chips to the batter for extra texture and flavor.
- Serving Suggestion: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
This Pistachio-Lemon Cake is a delightful combination of nutty and citrusy flavors, making it a perfect dessert for any occasion. It’s simple to prepare, beautiful to present, and sure to impress your guests. Afiyet olsun!