If you love the fresh aroma of lemon and delicious homemade flavours, this cake is sure to become a favourite! With a wonderfully light and fluffy texture and a delicate pistachio flavour, it is perfect to enjoy with your coffee or tea, or to serve as a lovely treat for friends and family. The refreshing lemon aroma adds a beautiful freshness, while the glaze takes the flavour to the next level and gives the cake an irresistible finish. A simple yet elegant dessert that is definitely worth trying!
Lemon, pistachio cake
If you love the fresh aroma of lemon and delicious homemade flavours, this cake is sure to become a favourite! With a wonderfully light and fluffy texture and a delicate pistachio flavour, it is perfect to enjoy with your coffee or tea, or to serve as a lovely treat for friends and family. The refreshing lemon aroma adds a beautiful freshness, while the glaze takes the flavour to the next level and gives the cake an irresistible finish. A simple yet elegant dessert that is definitely worth trying!
Ingredients
For the cake
- 250 grams unsalted butter
- 300 grams granulated sugar
- 3 large eggs
- 1 Tbsp lemon zest
- 1 tsp vanilla
- 300 grams self-raising flour
- 8 grams (1½ tsp) baking powder
- ½ tsp baking soda
- 200 grams sour cream
- 120 grams pistachios coarsley ground
For the glaze
- 100 grams (½ cup) icing sugar
- 20 ml (4 tsp) lemon juice
Instructions
- We preheat the oven to 170°C and grease a cake tin well with butter.
- In a large bowl, we beat the butter and sugar until light and fluffy and the mixture becomes smooth and creamy. We add the eggs one at a time, continuing to beat, and then add the lemon zest and vanilla.
- In a separate bowl, we combine the flour with the baking powder and baking soda. We gradually add the dry ingredients to the mixture, alternating with the sour cream, and gently mix until everything is well combined.
- Finally, we add the pistachios and gently fold them in with a spatula. We pour the mixture into the prepared cake tin and bake for approximately 50–60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- We allow the cake to cool for a little while before removing it from the tin.
- For the glaze, we mix the icing sugar with the lemon juice until we have a smooth glaze. We drizzle it over the cooled cake and leave it to set before serving.
Comments are closed.