Lemon, pistachio cake
This lemon cake is a fluffy and aromatic dessert that combines the freshness of lemon with the distinctive flavor of pistachios. Each bite is cool and full of flavor, with the crunchy texture of the pistachio nuts providing a pleasant surprise.
Ingredients
- 250 grams unsalted butter
- 300 grams granulated sugar
- 3 large eggs
- 1 Tbsp lemon zest
- 1 tsp vanilla
- 300 grams plain flour
- 8 grams 1 ½ tsp baking powder
- ½ tsp baking soda
- 200 grams sour cream
- 120 grams halva
For the glaze
- 100 grams powdered sugar
- 20 ml 4 tsp lemon juice
Instructions
- Preheat oven to 175˚ C. Butter and flour a 23 cm cake pan with a hole in the middle.
- Cream butter and sugar together, in a bowl of a stand mixer, until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add zest and vanilla and beat to combine.
- Sift together flour, baking powder, baking soda and salt. Add about a cup of the flour to the mixture and beat until incorporated. Add yogurt and beat again. Add the remaining flour and beat until mixture is smooth. Don’t over beat. Add poppy seeds and beat briefly until mixed through.
- Pour batter into prepared pan. Bake for 40-45 minutes, until a cake tester comes out clean.
- Make syrup while cake bakes. Put sugar and lemon juice in a small saucepan, over high heat. Stir to dissolve the sugar. As soon as it boils, take syrup off the heat.
- As soon as cake comes out of the oven, brush with some of the syrup before you take it out of the pan. Leave to stand for 5 minutes, then invert into a cake platter. Brush all over with the remaining syrup. Cool completely before slicing and serving.