Description
A moist and flavorful Lemon Pistachio Cake featuring ground pistachios and fresh lemon zest for a delightful nutty and citrus taste. This cake is perfect for any occasion, combining buttery richness with a subtle tang of lemon, baked to golden perfection in a 9-inch pan.
Ingredients
Scale
Dry Ingredients
- 1 cup shelled pistachios (unsalted)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup milk
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or loaf cake pan to prevent sticking.
- Grind Pistachios: Place the shelled pistachios in a food processor and pulse until they are finely ground but not turned into a paste. Set aside this ground pistachio mixture.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and the ground pistachios until well blended.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3 to 4 minutes with an electric mixer.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next for even texture.
- Add Flavorings and Dairy: Mix in the lemon zest, fresh lemon juice, vanilla extract, and sour cream or Greek yogurt until well combined, enhancing the cake’s moistness and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan and smooth the surface evenly with a spatula.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely before serving to ensure the best texture and flavor.
Notes
- Using sour cream or Greek yogurt adds moisture and a slight tang to the cake, which complements the lemon flavor perfectly.
- Be careful not to over-process the pistachios; they should be finely ground but not oily or pasty.
- Allowing the cake to cool completely on a wire rack prevents sogginess and helps maintain crumb structure.
- You can substitute the milk with a dairy-free alternative if desired.
- The lemon zest and juice can be adjusted to taste based on your preference for tartness.
