Description
A bright and buttery pistachio lemon cake with moist layers, zesty citrus notes, and a delicate nutty flavor, finished with a smooth lemon frosting.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 cup buttermilk
1/2 cup finely ground pistachios
1 cup butter, for frosting
3 cups powdered sugar, for frosting
2 tablespoons lemon juice, for frosting
Chopped pistachios, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease two cake pans.
- In a bowl, whisk together the flour, baking powder, salt, and ground pistachios.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients alternately with the buttermilk, mixing until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar and lemon juice until light and fluffy.
- Frost the cooled cake layers and garnish with chopped pistachios.
Notes
Add extra lemon zest for a stronger citrus flavor.
Spread a thin layer of lemon curd between layers for added brightness.
Use unsalted pistachios to control saltiness.
Store covered in the refrigerator for up to 4 days.
Let the cake sit at room temperature for 20–30 minutes before serving.
Substitute buttermilk with milk plus a little lemon juice if needed.
Can be made as cupcakes; bake for 18–22 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
