A simple pistachio cake finished with lemon drizzle and crunchy pistachios. This is one of my new bakes which I absolutely loved. Its light, moist and not overly sweet. The Nutty and earthy flavour of pistachio perfectly compliments the tangy lemon icing. Makes a perfect cake for morning, afternoon tea or brunch.
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This Pistachio lemon cake is made from simple pantry ingredients. I used plain flour and added some ground pistachios. I just used unsalted pistachios and processed them in grinder. You can make a fine powder or leave bit of chunks of pistachios to give a crunch. This recipe uses oil instead of butter. Use any neutral tasting oil like canola, vegetable oil or olive works great too. To keep the cake moist I used Greek yoghurt and little bit of milk.
Simply combine wet ingredients first and then add in flour and ground pistachios. Lastly drizzle it with lemon icing made from freshly squeezed lemon juice and icing sugar. And top it with some chopped pistachios.
I used bundt pan for baking but you can use a loaf pan as well or any pan of your choice.
WATCH HOW TO MAKE PISTACHIO AND LEMON CAKE
More Cakes to try:
Pistachio and Lemon Cake
Ingredients
- 1½ cup Plain Flour
- ¼ cup Ground Pistachio
- 1¼ tsp Baking Powder
- ½ cup Caster Sugar
- ½ cup Oil See Notes
- ¼ cup milk
- ¼ cup Yoghurt
- 2 Eggs
- 1 tbsp Chopped Pistachios.
Lemon Icing
- 1 tbsp Lemon Juice
- ½ cup Icing Sugar
Instructions
- Preheat oven to 180°C and brush a pan with oil or butter.
- In a mixing bowl combine sugar, yoghurt, eggs and oil. Mix with electric beater untill all ingredients are well combined.
- Sift flour and baking powder. Add it to wet ingredients along with ground pistachio. Mix with beater while adding milk.
- Pour the mixture into the greased pan and bake for 30-40 minutes untill the skewer comes out clean.
- To prepare lemon icing mix lemon juice with icing sugar. If icing is runny add more icing sugar.
- Allow cake to cool down on wire rack. Drizzle with icing and top it with chopped pistachios.
