Description
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.
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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: lemon pistachio pound cake, National Pound Cake Day, pound cake recipes, lemon loaf, lemon desserts, cake recipes, pistachio recipes, brunch, brunch recipes