Lemon and Pistachio Cake is a delightful dessert that combines the bright, zesty flavor of lemon with the nutty crunch of pistachios. This cake is beautifully moist, thanks to the inclusion of ground pistachios in the batter, which also imparts a slight green hue and a rich texture. Infused with lemon juice and zest, the cake is topped with a lemony glaze that enhances its citrusy profile. Chopped pistachios sprinkled over the glaze add a decorative touch and a crunchy contrast to the soft cake beneath.
Ingredients:
- 1 cup unsalted pistachios, ground
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- Zest of 2 lemons
- 3/4 cup unsalted butter, softened
- 3 eggs
- 1/2 cup lemon juice
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Chopped pistachios, for topping
Instructions:
- Preheat oven to 350°F (175°C). Grease and line a cake tin.
- Mix dry ingredients: Combine ground pistachios, flour, baking powder, and salt.
- Cream butter and sugar: Beat butter, sugar, and lemon zest until fluffy. Add eggs one at a time, then mix in the dry ingredients alternately with lemon juice.
- Bake: Pour into the prepared tin and bake for 45 minutes.
- Glaze: Mix powdered sugar with lemon juice and drizzle over the cooled cake. Sprinkle with chopped pistachios.
Enjoy this Lemon and Pistachio Cake as a refreshing treat, perfect for any occasion that calls for a touch of elegance and a burst of flavor.
