Description
Lemon Pistachio Cake is a moist and flavorful cake combining the bright zestiness of lemon with the crunchy, nutty texture of pistachios, perfect for any celebration or afternoon treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup chopped pistachios for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour batter into the prepared pan and smooth the top. Sprinkle chopped pistachios evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Toast pistachios lightly to enhance their nuttiness before mixing.
- Serve with a dusting of powdered sugar or lemon glaze for extra zest.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: lemon pistachio cake, pistachio cake, lemon cake, nutty cake, citrus dessert