lemon pistachio cake

This Pistachio Loaf Cake with Roast Ground Pistachios, Almonds, Cardamom and Lime is absolutely scrumptious. 

Pistachio Loaf Cake

150 g Unsalted Butter

Sugar

Lime (Juice and Zest)

1½ tsp Ground Cardamom

Eggs

160 g Ground Almonds

g Pistachios

ml Water

g Caster Sugar

Limes (Juice and Zest)

tsp Ground Cardamom (Optional)

Preheat oven to 150 C/Gas Mark 2. Line a loaf tin with a liner or greaseproof paper.

Beat Sugar, Butter, Cardamom and Lime Zest &amp; Juice for 5 minutes.

Add Eggs one by one, beating inbetween each addition.

Stir in Ground Almonds.

Roast Pistachios for a minute in a dry pan, blend very quickly so it is coarse and fold in to batter.

Bake for 1 hour to 1 hour 10 minutes.

Simmer Water, Caster Sugar, Lime and Cardamom for 2 minutes. 

When the cake comes out of the oven, poke all over with a skewer and pour over the Syrup. Leave in the tin for 15 minutes, then remove to a wire rack to cool.

Top with crushed Pistachios.

Meyer Lemon Loaf Cake with Toasted Pistachios and Lemony Glaze. The perfect balance between tart and sweet. Prep Time includes 40 minutes of cooling time.

Meyer Lemon Pistachio Cake

butter, (4 ounces)

-1 cup sugar

3​​​​ eggs, room temperature

vanilla

Meyer lemons (2-3 tablespoons ​​​meyer lemon zest)

———

1/3 cup ​​​​meyer lemon juice

plain ​​​​yogurt

————

(190 grams)​​ all-purpose flour

teaspoon ​​​baking powder

½ teaspoon ​​​salt

cardamom (optional)

ginger (optional)

Cream butter and sugar in a stand or handheld mixer until pale, light and fluffy, about 5 minutes.

Add eggs one at a time mixing until fully incorporated.  Add vanilla and Meyer lemon zest. Add the yogurt and lemon juice, and mix to combine. 

Whisk together flour, baking powder, and salt and spices in a medium-sized bowl.

Add a third of the flour mixture, mix, a third more, mix and add the last third.   

Pour batter into the greased pan, smoothing the top.  

Bake for 50 to 70 minutes.  (This may seem like a big time range but it all depends on the pan you choose, your oven and the elevation your at) until internal temp reaches 200F  and a toothpick comes out clean. 

Cool in the pan on a rack for 10-15 minutes. Carefully remove cake from pan (use a knife to loosen edges) and allow it to cool on rack for another 20 minutes before adding glaze.

Once the cake has cooled, 20-30 minutes, drizzle with the lemon glaze. Sprinkle with chopped pistachios (while still wet, so they stick to the cake).

Store cake on the counter for 3-5 days, lightly covered.

Top 2 lemon pistachio cake recipes from across the web

The most viewed lemon pistachio cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pistachio Loaf Cake

Meyer Lemon Pistachio Cake

Top 2 lemon pistachio cake recipes from across the web

The most viewed lemon pistachio cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pistachio Loaf Cake

Meyer Lemon Pistachio Cake

The most viewed lemon pistachio cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine