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Easy lemon pistachio cake
The kind of cake you can't stop eating, this syrupy lemon pistachio cake is a one-bowl wonder and perfect for afternoon tea.
Course
Baked goods, Cake
Cuisine
American
Keyword
Lemon cake, Pistachio cake, Pistachio cake recipe
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Cooling time
1
hour
hour
Total Time
1
hour
hour
55
minutes
minutes
Servings
12
Calories
355
kcal
Author
Alida Ryder
Ingredients
2
cups
flour
1
cup (100g)
shelled pistachio nuts
2
tsp
baking powder
1
tsp
salt
1
cup
sugar
1
cup
milk
1
tbsp
lemon juice
1
tsp
vanilla extract
½
cup
canola oil
3
eggs
1
tbsp
lemon zest
For the syrup
¾
cup
sugar
1/3
cup
lemon juice
¼
cup
water
Instructions
Preheat the oven to 180°C/350°F and grease and line a loaf pan with parchment paper.
In a food processor or high-powered blender, blend the pistachios until fine.
In a large mixing bowl, mix the dry ingredients together.
In a measuring jug, mix the milk and lemon juice together then whisk in the oil, eggs and vanilla.
Pour the wet ingredients into the dry and add the lemon zest. Mix well until the batter is smooth.
Pour the batter into the prepared loaf pan.
Place in the oven and allow to bake for 40-45 minutes until golden brown and a skewer inserted comes out clean.
Combine water, lemon juice and sugar in a small saucepan and bring to a simmer. Cook for 5 minutes then remove from the heat and allow to cool.
Once baked, remove the cake from the oven and allow to cool for 5 minutes in the loaf pan then remove and set on a wire rack.
Brush with the syrup on all sides.
Allow to cool completely then serve.
Nutrition
Calories:
355
kcal
|
Carbohydrates:
50
g
|
Protein:
6
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
220
mg
|
Potassium:
252
mg
|
Fiber:
2
g
|
Sugar:
31
g
|
Vitamin A:
144
IU
|
Vitamin C:
4
mg
|
Calcium:
76
mg
|
Iron:
2
mg