Lemon Pistachio Cake
Ingredients
The cake
-
½
cup
butter
-
¾ – 1
cup
sugar
-
3
pieces
eggs
-
1
teaspoon
vanilla
-
4
pieces
Meyer lemons
-
⅓
cup
Meyer lemon juice
-
½
cup
plain yogurt
-
1½
cups
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
1
teaspoon
cardamom
-
½
teaspoon
ginger
The glaze
-
½
cup
roasted pistachios, chopped
Instructions
- Preheat the oven to 350°F and grease a 9-inch loaf pan.
- Cream the butter and sugar until light and fluffy, then add eggs one at a time, mixing well.
- Stir in the vanilla, lemon zest, yogurt, and lemon juice until combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and optional spices.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 70 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then remove and cool completely on a rack.
- Prepare the lemon glaze and drizzle it over the cooled cake, then sprinkle with chopped pistachios.
Nutrition Facts (estimated)
Servings
9
Calories
378
Total fat
15.4g
Total carbohydrates
55.5g
Total protein
6g
Sodium
194.5mg
Cholesterol
83.4mg
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