Description

Zesty Lemon Pistachio Cake is a bright, moist dessert bursting with fresh citrus and nutty crunch, perfect for spring brunches or any occasion that calls for a sunny, flavorful treat.

Ingredients

2 lemons (zest and juice)
1 cup chopped pistachios, plus extra for topping
1½ cups all-purpose flour
1 cup granulated sugar
2 large eggs
½ cup unsalted butter, softened
½ cup Greek yogurt
1½ tsp baking powder
¼ tsp salt
½ cup powdered sugar (for glaze)

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Instructions

Preheat oven to 350°F (175°C). Line a loaf pan or round cake tin with parchment paper and lightly grease. Zest lemons and chop pistachios.
In a large bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, then mix in Greek yogurt, lemon zest, and lemon juice.
In a separate bowl, whisk together flour, baking powder, and salt. Gently fold into wet ingredients just until combined. Fold in chopped pistachios, reserving a handful for topping.
Pour batter into prepared pan, smooth top, and sprinkle reserved pistachios. Bake 45–55 minutes, or until a toothpick inserted into center comes out clean or with moist crumbs. Cool in pan before transferring to wire rack.
Whisk powdered sugar with a splash of lemon juice until smooth and pourable. Drizzle over cooled cake and top with extra pistachios. Let glaze set before slicing.

Notes

Garnish slices with extra chopped pistachios, lemon zest curls, or edible flowers.
Serve with whipped cream, vanilla or pistachio ice cream, or fresh berries for added flair.
Cut into cubes and skewer as elegant party bites; perfect for mini loaves or cupcake versions.
Store at room temperature in an airtight container for up to 3 days.
Freeze whole or sliced cake wrapped in plastic and foil for up to 2 months; thaw before serving.
Warm individual slices briefly in the microwave (10–15 seconds) to soften before serving.
Rinse salted pistachios under water and pat dry if using in place of unsalted.
Use plain Greek yogurt or regular yogurt; avoid flavored types for best texture and flavor.
To make gluten-free, use a 1:1 gluten-free flour blend and ensure other ingredients are gluten-free.
The lemon glaze adds brightness but can be skipped for a less sweet finish.
Double the recipe in two loaf pans or a bundt pan for larger gatherings; bake time may vary.