Description
A delicious lemon pistachio cake that is perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup sour cream (or Greek yogurt)
- Zest and juice of 2 lemons
- 1 cup unsalted pistachios, chopped
- Powdered sugar for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together butter and granulated sugar until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, then mix in lemon zest and juice.
- Gradually add dry ingredients to wet mixture, alternating with sour cream until just combined. Fold in chopped pistachios gently.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring them to wire racks to cool completely before frosting.
Notes
- Make sure all ingredients are at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg