Go Back

Lemon Pistachio Cake

Tangy lemon and rich, crunchy pistachio nuts come together in this delectable cake, with a touch of cardamom to add interest to the mix. It’s the perfect snack for a midday treat, whether you are at home or at the office. It’s full of good-for-you ingredients for a fresh and flavorful taste.
Course Dessert
Cuisine American

Ingredients
  

Cake:

  • 1/4 cup + 2 tablespoons sunflower oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon ground cardamom
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 cup unsweetened shredded coconut
  • 1/3 cup unsalted pistachios shelled
  • 1/2 cup yogurt
  • 2 lemons zest & juice
  • 1/2 teaspoon vanilla extract

Glaze:

  • 1/4 cup sugar
  • 2 tablespoons coconut milk
  • 2 tablespoons lemon juice

Instructions
 

Cake:

  • Preheat the oven to 350 degrees. Grease and line a loaf pan with parchment paper. Dust the paper with a little more butter and then flour.
  • Measure the sunflower oil and sugar into a large mixing bowl and blend together.
  • Now, add the eggs and beat well. Continue to beat as you add the cardamom and lemon zest.
  • In a second bowl, combine the flour, baking powder, salt, baking sodia, and coconut. Stir to blend.
  • Process the pistachios in a blender or food processor until coarse. Remove about 1 1/2 tablespoons for the garnish. Continue to process the rest until it resembles a flour or powder. Add to the flour mixture.
  • In a third bowl, combine the yogurt, about half the lemon juice, and the vanilla extract. Stir to blend.
  • Add about a third of the dry ingredients to the egg mixture, folding it in.
  • Now add about a third of the yogurt mixture, stirring until just blended.
  • Continue taking turns with the wet and dry ingredients until all of it has been fully incorporated. Don't over mix.
  • Transfer to the prepared loaf pan and bake for 50 to 55 minutes, or until a knife inserted in the center comes out clean.
  • Allow it to cool for about 10 minutes in the pan before removing.

Glaze:

  • Combine the sugar, coconut milk and lemon juice in small saucepan.
  • Bring to a simmer over a medium-high setting, stirring until the sugar has dissolved completely.
  • Remove from the heat.
  • Pour over the cake while it's still warm, drizzling it over the top.
Keyword Lemons
Tried this recipe?Let us know how it was!