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Lemon Pistachio Cake

Lemon Pistachio Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2/3 cup finely ground pistachios
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 tbsp lemon zest
  • 2 large eggs, at room temperature
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1/4 cup whole milk
  • 1/2 cup powdered sugar
  • 1 to 2 tbsp fresh lemon juice (for glaze)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Whisk flour, ground pistachios, baking powder, and salt in a bowl.
  2. Beat butter, sugar, and lemon zest until light and fluffy, about 2 to 3 minutes.
  3. Beat in eggs one at a time, then add 1/4 cup lemon juice and vanilla. Alternate adding dry ingredients and milk, mixing just until smooth.
  4. Pour batter into the pan and bake 50 to 55 minutes, until a toothpick comes out clean. Cool in pan 10 minutes.
  5. Whisk powdered sugar and 1 to 2 tbsp lemon juice for the glaze. Turn cake onto a rack, poke holes, and pour glaze over the warm cake. Let set 15 minutes before slicing.

Notes

The cake needs those 15 minutes of glaze-setting time after baking, so plan for that. It tastes even better the next day as the lemon flavor mellows and the pistachio comes through more.