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Lemon Dubai Cake (Lemon, Pistachio, and White Chocolate) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern-Inspired, Fusion
  • Diet: Vegetarian

Description

This delightful Lemon Dubai Cake is a fusion dessert combining zesty lemon flavor, crunchy ground pistachios, and creamy white chocolate for a unique Middle Eastern-inspired treat. Moist and flavorful, it’s perfect for any celebration or afternoon tea.

Ingredients

Cake

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup ground pistachios
  • 3/4 cup white chocolate chips or chunks
  • 1/4 cup milk or buttermilk

Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • Chopped pistachios and white chocolate shavings for garnish

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth cake texture.
  3. Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract to infuse the batter with fresh citrus and aromatic vanilla.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground pistachios to evenly distribute the leavening agents and nuts.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk (or buttermilk), and mix gently until just combined to avoid overworking the batter.
  6. Fold in White Chocolate: Gently fold the white chocolate chips into the batter to ensure even distribution without melting them.
  7. Pour and Bake: Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before removing to maintain its structure.
  9. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth to create a tangy glaze.
  10. Glaze and Garnish: Drizzle the glaze over the cooled cake. Sprinkle chopped pistachios and white chocolate shavings on top as garnish for added texture and visual appeal.
  11. Serve: Slice the cake into 8 servings and enjoy this moist, flavorful dessert.

Notes

  • For a more intense citrus flavor, add a bit of lemon extract to the batter.
  • The cake can be baked a day ahead and glazed just before serving to maintain freshness.
  • Store the cake covered at room temperature for up to 3 days to keep it moist.

Find it online: https://slsrecipes.com/lemon-dubai-cake-lemon-pistachio-and-white-chocolate-recipe/