Description
This Lemon Pistachio Cake is a moist and flavorful dessert featuring finely ground pistachios, bright lemon zest, and fresh lemon juice. The combination of tangy lemon and nutty pistachios creates a delightful balance, enhanced by a tender crumb from the sour cream or Greek yogurt. Perfect for spring or summer gatherings, this cake is easy to prepare and bakes to golden perfection.
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 Oven 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 unsalted shelled pistachios in a food processor and pulse until they are finely ground but not turned into a paste. Set aside for later mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and the ground pistachios to combine thoroughly.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 4 minutes using a hand or stand mixer.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure they are fully combined and the batter is smooth.
- Add Flavorings and Dairy: Stir in the lemon zest, fresh lemon juice, vanilla extract, and sour cream (or Greek yogurt), mixing until evenly distributed throughout the batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing and maintain cake tenderness.
- Pour Batter and Smooth: Transfer the batter into the prepared cake pan, smoothing the top evenly with a spatula.
- Bake: Bake the cake in the preheated oven for 40 to 45 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely before serving or frosting.
Notes
- For extra pistachio flavor, toast the pistachios lightly before grinding.
- If sour cream is unavailable, Greek yogurt can be used as a substitute with equal results.
- Make sure not to overmix batter once the flour is added to keep the cake tender.
- This cake pairs beautifully with a light glaze of lemon icing or whipped cream for serving.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
