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Lemon Pistachio Cake: An Incredible Ultimate Recipe

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Lemon Pistachio Cake is a light and flavorful dessert that combines the tangy zest of lemon with the nutty richness of pistachios. With a fluffy texture and simple ingredients, it’s perfect for any occasion.

Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

3 large eggs

⅓ cup milk

1 tablespoon lemon zest

¼ cup fresh lemon juice

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup shelled pistachios, roughly chopped

Powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, fully incorporating each before adding the next.
  4. Mix in the milk, lemon zest, and lemon juice until smooth.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the chopped pistachios, ensuring even distribution throughout the batter.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Dust with powdered sugar before serving (optional).

Notes

For added flavor, drizzle a lemon glaze on top made from powdered sugar and lemon juice.

Substitute milk with plain Greek yogurt for a denser, tangier cake.

If you don’t have pistachios, chopped almonds or walnuts work well as alternatives.

This cake can be made gluten-free with a suitable flour blend.

Nutrition

Find it online: https://chocolatecoveredamy.com/lemon-pistachio-cake-an-incredible-ultimate-recipe/