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Lemon Pistachio Pound Cake is a moist cake with a bright, fresh lemony flavor and a hint of ginger. Perfect for a springtime brunch or dessert, this cake won’t hang around very long.
I love the flavor of lemon. I love it in savory dishes, sweet dishes, and cocktails! This cake satisfies my lemon cravings in a big way by using fresh lemon juice, lemon zest, lemon extract, AND lemon yogurt. The hint of ginger adds a zing that’s unexpected, but delicious.
Let’s celebrate National Pound Cake Day today by whipping up this lovely cake. I think you’ll love it as much as I do!
Ingredients Required
- Cake flour – using cake flour will make the cake light and tender. It makes a huge difference. All-purpose flour just doesn’t work as well in this recipe.
- Kosher salt
- Baking soda
- Ground ginger
- Eggs – room temperature
- Granulated sugar
- Lemon flavored Greek yogurt – use a blended yogurt instead of a ‘fruit-on-the-bottom’ yogurt. The fruit-on-the-bottom has too much moisture and will make the cake denser.
- Vegetable oil
- Lemon juice and lemon zest
- Lemon extract and vanilla extract
- Pistachios
Steps To Make This Recipe
- Sift together the dry ingredients.
- Cream the eggs, sugar, and oil together.
- Stir in the yogurt.
- Fold the dry ingredients into the wet ingredients. Fold in some of the pistachios.
- Spoon the batter into a loaf pan.
- Sprinkle the coarse pistachios down the center of the pan and bake.
- Cool completely before slicing.
More lemony recipes to love:
Cocktails:
Mains:
- Lemon Garlic Roasted Swordfish
- Lemon Herb Roasted Chicken
- Seared Sea Scallops With Lemon Cream Sauce And Balsamic Drizzle
- Lemon Parmesan Roasted Asparagus
Breakfast:
Sweets:
- Sunny Lemon Cheese Tartlets
- French Lemon Meringue Pie
- Super Moist Lemon Loaf
- Old Fashioned Lemon Bars
Lemon Pistachio Pound Cake
Lemon Pistachio Pound Cake is a moist cake with a bright, fresh lemony flavor and a hint of ginger. Perfect for a springtime brunch or dessert, this cake won’t hang around very long.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 5 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
1 ¾ cups cake flour
½ teaspoon kosher salt
¾ teaspoon baking soda
½ teaspoon ground ginger
2 large eggs, room temperature
¾ cups granulated sugar
¼ cup lemon-flavored Greek yogurt
½ cup vegetable oil
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon extract
¾ cups shelled pistachios, divided
Instructions
Spray a 9×5-inch loaf pan with cooking spray. Set aside.
In a medium bowl, sift together the cake flour, kosher salt, baking soda, and ginger.
In the bowl of an electric mixer on medium speed, beat together the eggs, sugar, and vegetable oil until creamy and pale in color.
Stir in the yogurt, lemon juice, lemon zest, vanilla, and lemon extract until well combined.
Gently fold the dry ingredients until just incorporated. Don’t over mix the batter.
Finely chop ½ cup of the pistachios. Fold them into the batter.
Coarsely chop the remaining ¼ cup of pistachios and set them aside.
Spoon the batter into the prepared pan. Sprinkle the roughly chopped pistachios down the center of the cake.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the pan from the oven and cool the cake in the pan for 5 minutes before flipping the cake onto a wire rack to cool completely before slicing.
Keywords: lemon pistachio pound cake, National Pound Cake Day, pound cake recipes, lemon loaf, lemon desserts, cake recipes, pistachio recipes, brunch, brunch recipes