Description
A moist and tender Lemon Pistachio Cake bursting with bright citrus flavor and delicate nuttiness. Perfect for tea time or special gatherings, this elegant dessert is both refreshing and satisfying.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/2 cup lemon liqueur
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon freshly grated lemon zest
1 cup finely chopped pistachios
Powdered sugar for dusting (optional)
Lemon slices for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon liqueur and lemon zest.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chopped pistachios evenly.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before dusting with powdered sugar and garnishing with lemon slices if desired.
Notes
Substitute lemon liqueur with fresh lemon juice for a non-alcoholic version.
Use unsalted pistachios for better flavor control.
Add a lemon glaze for extra sweetness and a bakery-style finish.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze for up to 2 months, tightly wrapped.
Warm slices briefly in the microwave for 10–15 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
