Description
This Lemon Pistachio Cake recipe delivers an incredible treat with bright citrusy lemon and nutty pistachio flavors. It’s an easy-to-make, moist, and fluffy cake perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 1/3 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup ground pistachios
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Powdered sugar, for dusting (optional)
- Whole pistachios, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, combine the softened butter and granulated sugar. Beat on medium speed until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition until fully incorporated.
- Mix in the fresh lemon juice, lemon zest, vanilla extract, and almond extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients. Alternate by adding the milk and continue mixing until a smooth batter forms.
- Gently fold in the ground pistachios, ensuring they are distributed evenly throughout the batter.
- Pour the batter equally into the prepared cake pans, smoothing the top with a spatula.
- Place the pans in the preheated oven and bake for 40-45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 15 minutes. Then transfer them to wire racks to cool completely.
- While the cakes cool, make your preferred lemon frosting using butter, powdered sugar, and lemon juice. Make sure to have the desired consistency.
- Once the cakes are completely cool, place one layer on a serving platter. Spread frosting on top, then add the second layer. Cover the entire cake with frosting.
- Garnish with whole pistachios and a dusting of powdered sugar if desired.
Notes
- Use high-quality ingredients for the best flavor.
- Allow the cake to sit for a few hours or overnight after frosting for flavors to meld.
- Ensure eggs and butter are at room temperature for a better texture.
- Adjust sugar to your preference.
- This cake stays moist for up to 5 days when stored properly.
- It can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 14g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 5g
- Cholesterol: N/A
Keywords: Lemon Pistachio Cake, Incredible Lemon Pistachio Cake, Easy Lemon Pistachio Cake, Moist Lemon Pistachio Cake, Lemon Pistachio Cake Recipe