Description
A delightful cake that combines zesty lemon flavor with a crunchy pistachio finish, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ½ cup sour cream
- ½ cup milk
- ¾ cup shelled pistachios, chopped
- 1 cup powdered sugar (for glaze)
- 2 tbsp freshly squeezed lemon juice (for glaze)
- Zest of 1 lemon (for glaze)
- Chopped pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the flour, baking powder, baking soda, and salt in a bowl and set aside.
- Cream the softened butter and granulated sugar until creamy and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon zest.
- Combine the sour cream and milk with the flour mixture, starting and ending with flour, mixing until just combined.
- Fold in the chopped pistachios.
- Bake in a greased 9-inch round cake pan for about 30-35 minutes, until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Prepare the glaze by whisking together powdered sugar, lemon juice, and zest until smooth.
- Drizzle the glaze over the cooled cake and sprinkle with crushed pistachios.
Notes
For a different flavor, try substituting the pistachios with chopped almonds or walnuts. Ensure to zest lemons before juicing for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cake, lemon, pistachio, dessert, baking