Ingredients
Scale
- 1 cup raw pistachios (unsalted)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3/4 cup Greek yogurt or sour cream
- 1/4 cup fresh lemon juice
- Glaze or frosting of choice (optional)
- 2 tablespoons chopped pistachios, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
- Pulse pistachios in a food processor until coarse crumbs form.
- Whisk together flour, baking powder, baking soda, salt, and ground pistachios in a medium bowl.
- Cream butter and sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time. Stir in vanilla and lemon zest.
- Add dry ingredients in three parts, alternating with yogurt. Begin and end with dry ingredients. Mix until just combined.
- Stir in lemon juice gently.
- Pour batter into prepared pan. Bake 30–35 minutes until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack.
- Top with glaze or buttercream and sprinkle with chopped pistachios.
Notes
- Increase zest to 1 1/2 tablespoons for extra lemon flavor.
- Don’t overmix after adding dry ingredients to keep the cake tender.
- Freeze unfrosted cake in plastic wrap and foil up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian