Description
This Lemon Pistachio Yogurt Cake is a moist, flavorful dessert that combines the nutty crunch of ground pistachios with the bright, fresh taste of lemon. The Greek yogurt adds a tender crumb and tangy richness, while a simple lemon glaze and pistachio garnish elevate this cake into a delightful treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup (100g) ground pistachios
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) olive oil or vegetable oil
- 3 large eggs
- 1 cup (240g) plain Greek yogurt
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp vanilla extract
Glaze
- 1/2 cup (60g) powdered sugar
- 2 tbsp lemon juice
Garnish
- Chopped pistachios
- Lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when your batter is ready.
- Prepare Pan: Grease a 9-inch loaf pan or round cake tin and line the bottom with parchment paper to prevent sticking and allow for easy removal.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground pistachios, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar and olive oil until smooth. Add the eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter.
- Add Flavorings: Stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until the mixture is well blended and creamy.
- Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined to avoid overmixing which can toughen the cake. Then fold in the ground pistachios evenly.
- Bake: Pour the batter into your prepared pan and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Glaze: Let the cake cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely. Drizzle the lemon glaze made from powdered sugar and lemon juice over the top and garnish with chopped pistachios and lemon zest before serving.
Notes
- Using Greek yogurt adds moisture and tanginess but you can substitute with sour cream if desired.
- Ensure not to overmix the batter to keep the cake tender.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- The ground pistachios help keep the cake moist and add texture; save some chopped pistachios for garnish.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
