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Lemon Pistachio Cake

Lemon Pistachio Cake Delight: A Fresh Spring Treat

Lemon Pistachio Cake is a delightful dessert that captures vibrant spring flavors with its zesty lemon and rich pistachio notes.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 2 teaspoons baking powder Ensure freshness to avoid a dense cake.
  • 0.5 teaspoon baking soda Check expiration for effectiveness.
  • 1 pinch salt Increase slightly if using unsalted pistachios.
  • 1 cup granulated sugar Can be reduced for a less sweet cake.
  • 0.5 cups finely ground roasted salted pistachios Use unsalted for a milder taste.
  • 0.5 cups olive oil Can be replaced with neutral oils like canola.
  • 1 large egg No egg substitute recommended.
  • 0.5 cups full-fat plain yogurt Greek yogurt works well too.
  • 1 zest lemon Fresh zest is best for bold taste.
  • 0.5 cups whole milk Use room-temperature milk for easier mixing.
  • 1 teaspoon pure vanilla extract Enhances the overall flavor of the cake.
  • 0.5 teaspoon pure almond extract Optional; omit for nut allergies.
For the Frosting
  • 8 ounces soft cream cheese Ensure it's fully softened.
  • 1 cup heavy whipping cream Avoid low-fat alternatives for fluffiness.
  • 0.5 cup granulated sugar Sweetens the frosting.
  • 1 tablespoon fresh lemon juice Adds acidity and brightness to the frosting.
  • 1 teaspoon vanilla extract Complements the flavor profile beautifully.

Equipment

  • Oven
  • Mixing bowls
  • spatula
  • Whisk
  • 8x8-inch baking pan

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan lined with parchment paper.
  2. In a large mixing bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Whisk in granulated sugar and ground pistachios until well combined.
  3. In another bowl, whisk together olive oil, egg, yogurt, lemon zest, milk, vanilla extract, and almond extract if using until smooth.
  4. Gently fold the wet ingredients into the dry mixture until there are no visible dry streaks.
  5. Pour the batter into the prepared baking pan and bake for 20 to 25 minutes until a toothpick comes out clean.
  6. Let the cake cool in the pan for about 20 minutes.
  7. For the frosting, beat the softened cream cheese until smooth, then gradually add heavy cream until soft peaks form. Mix in granulated sugar, lemon juice, and vanilla extract.
  8. Once cooled, frost the cake generously with the cream cheese frosting and sprinkle crushed pistachios on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 6gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better blending and prevent overmixing the batter.

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