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Lemon Pistachio Cake

Looking for something a little different to a regular vanilla cake? Why not give this simple Lemon Pistachio Cake a try. Simple enough for an afternoon treat and fancy enough for dessert!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Mediterranean
Keyword: cake, pistachios
Servings: 12 servings
Calories: 292kcal
Author: Julia Pinney

Ingredients

For the cake:

  • 1 Cup flour
  • 1 Cup almonds ground
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/2 Cup butter
  • 1/2 Cup sugar
  • 3 Eggs
  • 1 Teaspoon vanilla
  • 1/2 Cup Greek yogurt
  • 2 Tablespoons Cointreau
  • Juice and zest of 1/2 Lemon
  • Juice and zest of 1/2 Lime
  • 1/2 Cup pistachios roughly chopped

For the glaze and garnish:

  • 1/2 Cup icing sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lime juice
  • 1 Tablespoon milk
  • 1/4 Cup pistachios roughly chopped
  • Zest of 1/2 lemon
  • Zest of 1/2 lime
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Grease and line a 10 inch round baking tin. Set aside
  • In a large bowl sift together the flour, ground almonds, baking powder and salt. Set aside.
  • In a large mixing bowl, beat the butter on high speed for about 30 seconds. Add all the sugar at once and continue to mix for 2-3 minutes, until pale and fluffy. Add the eggs, one at a time, mixing well after each addition. Whisk in the vanilla extract.
  • In a small bowl, combine the yogurt, Cointreau, lemon and lime juice. Stir to combine.
  • Add half of the flour mixture to the batter and stir to combine. Add the yogurt mixture and incorporate. Add remaining flour mixture and stir just to combine. Fold in pistachios and zest of the lemon and lime.
  • Pour into prepared baking tin and evenly spread out. Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out with a few crumbs. Remove from oven and place on a baking rack to cool for about 10 minutes.
  • Loosen the sides with a knife and remove cake from tin and leave on the cooking rack to cool completely.
  • Drizzle glaze over cooled cake. Top with chopped pistachios and zest. Will keep up to 2 -3 days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Lemon Pistachio Cake
Amount Per Serving (1 slice)
Calories 292 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 62mg21%
Sodium 255mg11%
Potassium 201mg6%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 15g17%
Protein 8g16%
Vitamin A 328IU7%
Vitamin C 1mg1%
Calcium 99mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.