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Pistachio Cake

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Pistachio Cake is a moist, tender dessert that highlights the nutty richness of real pistachios. Naturally green and full of flavor, it’s perfect for celebrations or casual indulgence, whether served plain, glazed, or frosted.

Ingredients

  • 1 cup shelled unsalted pistachios
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup milk or buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 teaspoon lemon zest (optional)
  • Optional for frosting: 1 cup powdered sugar, 2–3 tablespoons cream cheese or mascarpone, 1–2 teaspoons lemon juice or milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a cake pan or line with parchment paper.
  2. Place pistachios in a food processor and pulse until finely ground (not a paste).
  3. In a bowl, whisk together the flour, baking powder, salt, and ground pistachios.
  4. In another bowl, cream the butter and sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in the vanilla, almond extract (if using), and lemon zest (if using).
  7. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry. Mix until just combined.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool completely before glazing or frosting, if desired.

Notes

Use roasted unsalted pistachios for a deeper flavor; raw pistachios for a lighter taste.For a lemony twist, add extra zest and top with lemon glaze.Do not overmix the batter to keep the cake soft and fluffy.To make cupcakes, bake in lined tins for 18–22 minutes.Store at room temperature for 3 days or in the fridge for up to 5 days.

Nutrition

Find it online: https://cookibly.com/pistachio-cake/