Description
A zesty, nutty delight that blends the bright citrus of fresh lemon with the rich depth of pistachios. Perfect for brunches, showers, or just treating yourself.
Ingredients
Scale
- 1 cup shelled unsalted pistachios, ground or chopped
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest (about 2 lemons)
- 3 tbsp fresh lemon juice
- ½ cup whole milk or buttermilk
- 1 tsp vanilla extract
- Optional: ½ tsp almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf or 8-inch cake pan.
- Pulse pistachios until finely ground—avoid over-processing into a paste.
- Whisk together flour, baking powder, baking soda, salt, and pistachios in a bowl.
- In another bowl, cream butter and sugar until fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing well.
- Stir in lemon zest, lemon juice, and vanilla (plus almond extract if using).
- Alternate adding dry mix and milk to wet ingredients, starting and ending with dry.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes or until a toothpick comes out clean.
- Cool completely before glazing or frosting as desired.
Notes
For a burst of extra moisture, brush the warm cake with lemon syrup (2 tbsp juice + 2 tbsp sugar). Use both lemon zest and juice for maximum citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: lemon pistachio cake, lemon dessert, pistachio loaf, spring cake, citrus cake