Description
This delightful lemon pistachio cake is perfect for any occasion, delivering a refreshing citrus flavor and a crunchy texture from the chopped pistachios.
Ingredients
Scale
- 1¾ cup All purpose flour
- ¼ tsp Baking powder
- ½ tsp Salt
- 1¼ cups Sugar
- 2 tbsp Lemon zest
- ½ cup Butter (room temperature)
- 2 tbsp Olive oil
- 1 tsp Vanilla extract
- 3 Large eggs (room temperature)
- 2 tbsp Lemon juice
- ⅓ cup Plain Greek yogurt or sour cream (room temperature)
- ½ cup Unsalted pistachios (chopped)
- 1½ cup Powdered sugar (sifted)
- 3 tbsp Lemon juice
- ¼ cup Unsalted pistachios (chopped, for garnish)
Instructions
- Preheat the Oven. Preheat the oven to 325°F. Spray a 1-pound loaf pan (8 x 4 inches) with nonstick spray and line it with parchment paper.
- Whisk the Dry Ingredients. In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Make Lemon Sugar. Add the lemon zest to the sugar and rub it between your fingers to release the lemon oils into the sugar.
- Beat Sugar and Fats. In the bowl of a stand mixer, beat the butter, olive oil, and lemon sugar on medium speed for about 5 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add Vanilla and Eggs. Add the vanilla extract, then mix in the eggs one at a time, beating for 30–60 seconds between each addition. Scrape down the bowl as needed.
- Add Lemon Juice. Mix in the lemon juice until incorporated.
- Mix in Dry Ingredients. Reduce the mixer to low speed and add half of the dry ingredients, followed by half of the Greek yogurt. Repeat with the remaining dry ingredients and yogurt, mixing just until combined.
- Add Pistachios. Remove the bowl from the mixer and gently fold in ½ cup of the chopped pistachios using a rubber spatula.
- Transfer. Spread the batter evenly into the prepared loaf pan.
- Bake. Bake for 75–85 minutes, until the top springs back when lightly pressed and the internal temperature reaches about 200°F. Let the cake cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
- Make Icing. Whisk together the powdered sugar and lemon juice to form a thick icing.
- Drizzle. Spread the icing over the top of the cake, letting it naturally drip down the sides.
- Garnish. Sprinkle the remaining chopped pistachios over the icing. Allow the icing to set for at least 30 minutes before slicing and serving.
Notes
- Make sure the butter is at room temperature for better creaming.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- This cake also freezes well, wrap in plastic wrap and foil to freeze.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg