Ingredients
- 1 cup all-purpose flour
- 1 cup ground pistachios
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup olive oil or vegetable oil
- 3 large eggs
- 1 cup plain Greek yogurt
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch loaf pan or round cake tin.
In a medium bowl, whisk together flour, ground pistachios, baking powder, and salt; set aside.
In a large bowl, whisk sugar and oil until combined. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in yogurt, lemon zest, lemon juice, and vanilla extract.
Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
For the glaze, whisk powdered sugar with lemon juice until smooth.
Drizzle the glaze over the cooled cake and garnish with chopped pistachios and extra lemon zest, if desired.
Frequently Asked Questions
How should I store leftover Lemon, Pistachio, and Yogurt Cake to keep it fresh?
This cake is best stored tightly covered at room temperature for up to 3 days, or refrigerated for up to 5 days due to the yogurt content. Ensure it is completely cooled before storing to prevent condensation. For longer storage, slices freeze well for up to 3 months.
Can I substitute the Greek yogurt in this cake recipe?
Yes, you can substitute the 1 cup of plain Greek yogurt with an equal amount of sour cream or full-fat plain yogurt for similar moisture and tang. Avoid using non-fat options, as the fat content contributes significantly to the cake's tender texture.
What is the best way to ensure my Lemon, Pistachio, and Yogurt Cake doesn't stick to the pan?
For this medium-difficulty recipe, thoroughly grease and line your 9-inch loaf pan or round cake tin with parchment paper before pouring in the batter. This double-layer protection ensures easy release after the 40-minute bake time at 350°F (175°C).
