Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1/2 cup milk
- 1/2 cup chopped pistachios
- 2 tablespoons granulated sugar
Directions
Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in lemon zest and lemon juice.
Gradually add the dry ingredients alternately with milk, beginning and ending with the dry ingredients; mix until just combined.
Fold in chopped pistachios.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, combine lemon juice and sugar for the drizzle.
Once the cake is out of the oven, poke holes over the top with a skewer and pour the lemon drizzle over the warm cake.
Allow the cake to soak in the drizzle and cool completely in the pan.
Frequently Asked Questions
How should I store this Lemon and Pistachio Drizzle Cake to keep it fresh?
This Lemon and Pistachio Drizzle Cake is best stored tightly wrapped at room temperature for up to 3 days. If you need longer storage, you can freeze the unfrosted cake tightly wrapped in plastic wrap for up to 2 months; thaw completely before serving.
Can I substitute the all-purpose flour in this cake recipe?
While the recipe calls for 1 1/2 cups of all-purpose flour for the best texture, you can substitute it with a high-quality 1:1 gluten-free baking blend. Ensure you still use the 1 teaspoon of baking powder specified to maintain the proper rise.
What is the best way to ensure my Lemon and Pistachio Drizzle Cake stays moist?
Moisture retention is key! Make sure you cream the 1/2 cup of softened butter and 3/4 cup of sugar until truly light and fluffy before adding the eggs. Also, be sure to only bake for the specified 50 minutes at 350°F (175°C) and check with a toothpick for doneness.
