Zesty Lemon Pistachio Cake (Print Version)
# Ingredients:
→ Cake essentials
01 -
100g pistachios, ground finely
02 -
Zest from two lemons
03 -
3 large eggs
04 -
175g self-raising flour
05 -
1 tsp of baking powder
06 -
2-3 tablespoons of milk
07 -
175g softened unsalted butter
08 -
175g caster sugar
→ Lemon drizzle
09 -
Juice from one lemon
10 -
100g icing sugar
→ Final touches
11 -
A small handful of chopped pistachios
12 -
Extra curls or zest of lemon for decoration
# Instructions:
01 -
Set your oven to 180°C (or 160°C with a fan). While that heats up, grease up a 9-inch round cake tin and stick some parchment paper at the base to help it pop out easily when baked.
02 -
Toss the softened butter into a big mixing bowl, then add the caster sugar. Give them a good mix until the texture's light and fluffy—it'll be paler when it's done. If you're not using an electric mixer, you'll need some muscle here!
03 -
Add your eggs one at a time to the creamed mixture, taking a moment to mix after each one. If the mixture starts to split, don’t get stressed—a touch of flour will smooth it out. Stir in the zest of your lemons and enjoy that fresh citrusy scent.
04 -
Shake your flour and baking powder through a sieve over the wet mixture to break up any lumps. Sprinkle in the ground pistachios too. Using a spatula, gently fold it all together, being careful not to knock too much air out.
05 -
Check the thickness of your batter. If it feels too stiff, add some milk a little at a time until it’s at a ‘dropping’ consistency—it should slide off the spoon slowly.
06 -
Pour your batter into the tin, spreading it out evenly. Place it in your oven and bake for 40-45 minutes, or until a skewer comes out dry and clean and the top is golden.
07 -
Take the baked cake out of the tin after 10 minutes of cooling. Move it to a wire rack and leave it alone until it’s completely cool—this keeps the glaze from soaking in too much.
08 -
Sift your icing sugar into a bowl. Add the juice from a lemon bit by bit, and mix until smooth. You want a glaze that’s just thick enough to coat the back of a spoon. Adjust with a little more sugar or lemon juice if necessary.
09 -
Drip the glaze over the cold cake, letting it trickle down the sides. Sprinkle on your pistachios and lemon zest while the glaze is still wet so they stick. Wait for the glaze to leave a nice thin crust before slicing and serving.
# Notes:
01 -
Store in an airtight container, and it’ll stay fresh for about 3 days—if no one finishes it first!
02 -
Want more lemon? Poke a few holes in the warm cake and drizzle over a sugar-lemon syrup before glazing.
03 -
No pre-ground pistachios? Toss whole unsalted ones into a food processor—just don’t grind too long or they'll turn into nut butter.
04 -
This batter works for cupcakes too—just bake them for 18-20 minutes instead.