Pistachio and Lemon Pound Cake

A moist and flavorful pound cake with the nutty richness of pistachios and the bright zest of lemons. Perfect for a delightful afternoon treat or a special occasion dessert.

Cook time: 65 minutes

Servings: 6

Ingredients

• 0 unsalted butter for greasing the pan
• 200 g granulated sugar
• 180 g unsalted butter at room temperature
• 4 large eggs
• 145 g whole-milk Greek yogurt
• 250 g all-purpose flour sifted
• 90 g pistachio flour
• 1.5 lemon zest grated
• 1 tbsp baking powder
• 60 g pistachio paste
• 0 cake batter prepared
• 2 tbsp unsalted pistachios finely chopped
• 0.5 lemon zest grated
• 0 powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F / 180°C. Grease a 9 x 5-inch / 23 x 12 cm loaf pan with butter.
2. In a large bowl, beat the granulated sugar and butter with a whisk until creamy.
3. Beat in the eggs one at a time. Add the yogurt and mix.
4. Add the all-purpose flour, pistachio flour, two-thirds of the lemon zest, and the baking powder and gently mix. Stir in the pistachio paste.
5. Pour the batter into the prepared pan. Bake for 40 minutes, or until a long skewer or cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes, then unmold onto a rack.
6. Garnish with the chopped pistachios, remaining lemon zest, and a dusting of powdered sugar and serve.