Description
Zesty lemon pistachio cake merges Mediterranean flavors into a delightful dessert sensation. Creamy frosting and nutty undertones create a perfectly balanced sweet experience you’ll savor with each delectable bite.
Ingredients
Scale
Cake Flour Ingredients:
- 1 cup (135 grams) roasted shelled pistachios
- 1.5 cups (169 grams) fine blanched almond flour
- 1 cup (95 grams) oat flour (gluten-free if desired)
Leavening Agents:
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
Instructions
- Prepare the oven to 350F (175C) and ready two 8-inch round cake pans by greasing and lining with parchment paper.
- Crush pistachios into fine particles using a food processor, then set aside.
- Combine almond flour, oat flour, baking powder, baking soda, salt, and ground pistachios in a mixing bowl, ensuring thorough integration.
- Whisk together lemon zest, sugar, eggs, Greek yogurt, lemon juice, and almond extract until achieving a smooth, uniform mixture.
- Gently fold wet ingredients into dry ingredients, mixing until just incorporated to maintain cake’s delicate texture.
- Distribute batter evenly between prepared pans, carefully smoothing the surface to ensure uniform baking.
- Bake for 25-30 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Once cooled, apply a generous layer of Lovely Lemon Frosting to the first cake layer.
- Enhance the first layer by spreading a spoonful of strawberry or blueberry jam.
- Carefully position the second cake layer on top of the jam-covered layer.
- Completely cover the cake with remaining Lovely Lemon Frosting, creating a smooth, even finish.
- Garnish the top with fresh berries for a vibrant and appealing presentation.
Notes
- Swap ground pistachios with almond meal or another nut flour for variety and accommodating nut allergies.
- Use dairy-free Greek yogurt or coconut yogurt to make the cake suitable for vegan and lactose-intolerant diets.
- Toast pistachios briefly before grinding to enhance their nutty flavor and add depth to the cake’s overall taste profile.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie, diabetic-friendly version of the cake.
- Prep Time: 20-25 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 258 kcal
- Sugar: 1 g
- Sodium: 112 mg
- Fat: 20 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg