Description

A moist and tender cake with the perfect balance of zesty lemon and buttery pistachios, finished with a sweet lemon glaze. Ideal for brunch, tea time, or any special occasion.

Ingredients

1 cup unsalted pistachios, chopped (plus extra for topping)

1 tablespoon lemon zest

2 tablespoons lemon juice

1 1/2 cups all-purpose flour

1/2 cup unsalted butter, softened

3/4 cup sugar

3 large eggs

1 1/2 teaspoons baking powder

1/2 cup milk or plain yogurt

1 cup powdered sugar (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest and juice.
In another bowl, whisk flour, baking powder, and a pinch of salt. Gradually add to wet ingredients, alternating with milk or yogurt.
Fold in chopped pistachios. Pour batter into the pan and smooth the top.
Bake 35-40 minutes, or until a toothpick comes out clean. Cool 10 minutes in pan, then transfer to a rack.
Mix powdered sugar with lemon juice to make glaze. Pour over cooled cake. Top with extra pistachios and lemon zest.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Desserts