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Pistachio Lemon Cake

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A delightful cake that combines the nutty richness of pistachios with the bright zest of lemon, creating a light and fluffy dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup pistachios, finely ground
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In another large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the olive oil, fresh lemon juice, lemon zest, and vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Gently fold in the finely ground pistachios.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze individual slices for longer storage.

Nutrition

Find it online: https://cookingwithmayaa.com/pistachio-lemon-cake/

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