Description
This delightful Lemon Pistachio Cake is a moist and flavorful dessert featuring the nutty crunch of finely ground pistachios combined with bright lemon zest and juice. Perfect for a spring or summer gathering, this cake offers a tender crumb enhanced by sour cream, producing a balanced sweetness and tangy freshness in every bite.
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: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or loaf cake pan to ensure the cake doesn’t stick.
- Prepare Pistachios: Place the unsalted shelled pistachios into a food processor and pulse until finely ground but not turned into a paste. Set aside the ground pistachios.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, salt, and the ground pistachios. Whisk to distribute evenly.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure full incorporation.
- Add Flavorings and Sour Cream: Mix in the lemon zest, fresh lemon juice, vanilla extract, and sour cream (or plain Greek yogurt) until well combined, creating a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing gently until just combined to avoid overmixing.
- Prepare to Bake: Pour the batter into the prepared cake pan, smoothing the top evenly with a spatula or the back of a spoon.
- Bake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and helps the cake set perfectly.
Notes
- You can substitute sour cream with plain Greek yogurt for a slight tang and creaminess.
- Ensure the pistachios are unsalted to avoid altering the cake’s flavor balance.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- If you don’t have a food processor, place the pistachios in a sealed plastic bag and crush them with a rolling pin.
- Allowing the cake to cool completely before slicing improves texture and presentation.
