Ingredients
1 1/2 cups all-purpose flour
1/2 cup shelled pistachios, finely ground
1/2 cup shelled pistachios, roughly chopped
2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
Zest of 2 large lemons
3 large eggs, room temperature
1 cup plain Greek yogurt
1/2 cup vegetable oil
1 tsp vanilla extract
1/4 cup fresh lemon juice (for glaze)
1/2 cup powdered sugar (for glaze)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or parchment paper.
Step 2: In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt until well combined.
Step 3: In a large bowl, rub the lemon zest into the granulated sugar with your fingers until the sugar is fragrant and moist.
Step 4: Add the eggs to the sugar and whisk vigorously until the mixture is pale and slightly thickened.
Step 5: Stir in the Greek yogurt, oil, and vanilla extract until the wet ingredients are smooth.
Step 6: Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix the lemon pistachio yogurt cake batter.
Step 7: Fold in the chopped pistachios, then pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick comes out clean.
Step 8: While the cake cools, whisk the lemon juice and powdered sugar to create a glaze; pour over the warm cake before serving.
Notes
Ensure all ingredients are at room temperature for the best emulsion. Do not over-grind the pistachios into butter; you want a fine meal.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Baked Goods
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
Keywords: lemon pistachio yogurt cake, yogurt cake recipe, pistachio loaf, citrus dessert, moist cake
