Description
This moist and flavorful Lemon Pistachio Cake combines the bright zestiness of Meyer lemons with the nutty crunch of pistachios. The cake is tender, enriched with yogurt or sour cream, and gently spiced with cardamom and ginger for a unique twist. A tangy lemon glaze drizzled on top and sprinkled with chopped pistachios makes this loaf cake perfect for tea time or dessert.
Ingredients
For the Cake:
- 1/2 cup butter (4 ounces), at room temperature or slightly softened
- 3/4 cup to 1 cup sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 4 firm Meyer lemons (zest from 2-3 tablespoons, 1/3 cup juice) or regular lemons
- 1/2 cup plain yogurt or sour cream
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cardamom (optional)
- 1/2 teaspoon ground ginger (optional)
For the Lemon Glaze:
- Lemon glaze ingredients not specified in the article; typically made with powdered sugar and lemon juice
- Chopped pistachios for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it’s fully heated when the cake is ready to bake.
- Prepare Pan: Grease a 9-inch loaf pan thoroughly to prevent the cake from sticking.
- Cream Butter and Sugar: Using a stand or handheld mixer, cream together the butter and sugar until the mixture becomes pale, light, and fluffy, about 5 minutes, which helps to aerate the batter.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then add vanilla extract and Meyer lemon zest. Next, mix in the yogurt and lemon juice until the batter is combined.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and optional spices—cardamom and ginger—to evenly distribute.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the wet mixture in three additions. Stir gently after each addition just until combined to avoid overmixing which can toughen the cake.
- Pour Batter and Bake: Pour the batter into the greased loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 70 minutes, or until the internal temperature reaches 200°F and a toothpick inserted comes out clean. Baking time may vary depending on your pan and oven.
- Cool Cake: Remove the cake from the oven and cool it in the pan on a wire rack for 10-15 minutes. Then carefully loosen the edges with a knife and remove the cake from the pan. Let it cool on the rack an additional 20 minutes to firm up before glazing.
- Prepare and Add Glaze: Prepare a lemon glaze (typically powdered sugar mixed with lemon juice until pouring consistency). Once the cake has cooled for 20-30 minutes, drizzle the glaze evenly over the cake.
- Add Pistachios: While the glaze is still wet, sprinkle chopped pistachios on top so they stick nicely to the glaze.
- Store Properly: Store the cake at room temperature for 3-5 days, loosely covered to maintain freshness without making the glaze soggy.
Notes
- If Meyer lemons are not available, regular lemons can be used but the flavor will be slightly more tart and less floral.
- The lemon glaze recipe is not specified; a simple glaze can be made by mixing powdered sugar with lemon juice until smooth and drizzle-able.
- Optional spices cardamom and ginger add warmth and complexity but can be omitted for a simpler flavor profile.
- Allowing eggs and butter to come to room temperature helps with proper creaming and batter consistency.
- Baking times can vary greatly depending on oven calibration, pan material, and altitude, so check doneness starting at 50 minutes.
- Cooling the cake in the pan before removing it prevents breakage or cracking.
- Chopping pistachios finely ensures an even crunch and better adhesion to the glaze.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American