Description
A delightful dessert that combines tangy lemon and nutty pistachio flavors, perfect for any occasion.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1 cup (100g) ground pistachios
- 2 tsp baking powder
- 1/4 tsp salt
- 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
- 1/2 cup (60g) powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
- Chopped pistachios and lemon zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch loaf pan or round cake tin and line the bottom with parchment paper.
- In a medium bowl, mix the all-purpose flour, ground pistachios, baking powder, and salt.
- In a large bowl, whisk together the granulated sugar and olive oil, then add eggs one at a time, mixing well after each.
- Stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until well blended.
- Gently fold in the dry ingredients until just combined, then fold in the ground pistachios.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with glaze and garnish before serving.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for about a week.
- Consider adding other nuts or fruits for variations.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Lemon, Pistachio, Yogurt Cake, Dessert, Baking