This Lemon-Pistachio Cake combines the bright zestiness of lemon with the rich, nutty flavor of pistachios in a delightfully moist and flavorful cake. Topped with a thick lemon glaze and adorned with chopped pistachios and lemon slices, this cake is as visually appealing as it is delicious. Perfect for any occasion that calls for a refreshing and unique dessert.
Why You’ll Love This Lemon-Pistachio Cake
- Bright and Nutty Flavors: The combination of lemon and pistachios provides a perfect balance of tart and nutty, making each bite satisfyingly complex.
- Moist and Tender Texture: The use of butter and pistachio cream ensures the cake remains exceptionally moist and tender.
- Elegant Presentation: Decorated with a lemon glaze, chopped pistachios, and lemon slices, this cake is a showstopper that’s sure to impress guests.
Perfect Occasion
This Lemon-Pistachio Cake is ideal for spring and summer gatherings, tea parties, or as a special treat during festive celebrations. It’s also a fantastic choice for birthdays and other special occasions where a cake with a difference is desired.
Decoration Tips
- Lemon Slices: Arrange thin lemon slices on top of the glaze for a bright, citrusy garnish that enhances the cake’s visual appeal.
- Extra Pistachios: Sprinkle additional chopped pistachios over the glaze for added texture and a pop of color.
- Serve with Style: Present the cake on an elegant cake stand alongside fresh lemonade or a light tea to complement its flavors.
Ingredients
For the Cake:
- 200g soft butter
- 100g sugar
- 3 eggs
- 90g pistachios, finely chopped
- 3 tablespoons pistachio cream
- 240g flour
- 3 teaspoons baking powder
- 50ml milk
For the Lemon Glaze:
- 80g powdered sugar
- Lemon juice (adjust amount to achieve desired consistency)
- Chopped pistachios for garnish
- Lemon slices for decoration
Directions
Prepare the Cake:
- Preheat your oven to 180°C (356°F). Grease and flour a Bundt pan or loaf pan.
- In a large bowl, cream together the soft butter and sugar until light and fluffy.
- Gradually beat in the eggs one at a time.
- Stir in the finely chopped pistachios and pistachio cream.
- Gently fold in the flour, baking powder, and milk just until combined; avoid overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Lemon Glaze:
- In a small bowl, mix powdered sugar with enough lemon juice to create a thick glaze.
- Once the cake has cooled, drizzle the glaze over the top.
- Garnish with chopped pistachios and decorate with lemon slices.
Enjoy this exquisite Lemon-Pistachio Cake, where the zesty freshness of lemon and the distinctive taste of pistachios come together to create a truly memorable dessert experience.
