Description
Indulge in this moist pistachio cake, where nutty flavors blend perfectly with a fluffy texture. Ideal for any occasion, this cake will have everyone asking for seconds.
Ingredients
Scale
- 1 cup shelled unsalted pistachios
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 4 large eggs
- 1 cup whole milk
- ½ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- Zest of one lemon
- Powdered sugar for icing (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and flour.
- In a food processor, pulse half of the shelled pistachios until finely ground.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- In another bowl, whisk together the flour, baking powder, and ground pistachios. Gradually incorporate into the wet mixture until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: - For added moisture, consider incorporating sour cream or yogurt into the batter. - For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend. - Toasting pistachios enhances their flavor; try it before adding them to the batter.