Description
Lemon Pistachio Drizzle Cake is a delightful dessert that combines zesty lemon and crunchy pistachios for a refreshing and satisfying treat.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 1/4 cup (60ml) lemon juice
- 1/2 cup (120ml) milk
- 1/2 cup (60g) chopped pistachios
For the drizzle, you will need:
- 1/4 cup (60ml) lemon juice
- 2 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Fold in the chopped pistachios.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the drizzle by mixing lemon juice and sugar until dissolved.
- Once baked, let the cake cool for 10 minutes, then poke holes in the top and pour the drizzle over it.
- Let the cake cool completely in the pan before serving.
Notes
- Use fresh lemons for the best flavor.
- Chop pistachios to your texture preference.
- Store in an airtight container for up to 3 days at room temperature.
- Refrigerate for up to a week or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Lemon, Pistachio, Cake, Dessert, Baking