Description

Zesty Lemon Pistachio Cake is a refreshing dessert that blends the tartness of lemon with the earthy richness of pistachios. This cake is moist and tender, featuring ground pistachios for added texture and flavor, topped with a creamy lemon frosting. It’s a perfect springtime treat or an impressive addition to any celebration.

Ingredients

Scale

Dry Ingredients:

1 cup (120g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

For Pistachio Mixture:

3/4 cup (150g) granulated sugar
1 tablespoon lemon zest
1/4 cup (30g) finely ground pistachios

Wet Ingredients:

2 large eggs
1/2 cup (120ml) plain yogurt
1/4 cup (60ml) vegetable oil
1/2 teaspoon vanilla extract
1/4 cup (60ml) lemon juice

For the Frosting:

1/2 cup (125g) softened cream cheese
2 tablespoons (30ml) heavy cream
4 tablespoons (50g) powdered sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

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Instructions

Prepare the Cake: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan. Sift together dry ingredients in a bowl.
Mix Pistachio Mixture: Whisk sugar, lemon zest, and ground pistachios in a separate bowl.
Combine Wet Ingredients: In another bowl, whisk eggs, yogurt, oil, vanilla extract, and lemon juice.
Blend: Mix wet and dry ingredients until just combined. Pour batter into the pan.
Bake: Bake for 25-30 minutes until a toothpick comes out clean. Cool for 10 minutes on a wire rack.
Prepare the Frosting: Beat cream cheese and cream until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract until creamy.
Frost the Cake: Once cooled, frost the cake with the lemon cream cheese frosting and garnish with crushed pistachios.
Serve: Enjoy the cake within 2-3 days for the best flavor.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg