A buttery pistachio-almond cake scented with fresh lemon zest, topped with a tangy yogurt glaze. Moist, nutty, zesty — a fresh take on a classic tea cake.
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Ingredients (serves 8–10):
For the cake: • ½ cup (115g) unsalted butter, softened • ¾ cup (150g) granulated sugar • 2 large eggs • ¾ cup (180g) full-fat Greek yogurt • Zest of 1 lemon • 1 tsp vanilla extract • 1 cup (125g) all-purpose flour • ¾ cup (80g) finely ground pistachios • 1 tsp baking powder • ¼ tsp baking soda • ¼ tsp salt
For the glaze: • ½ cup powdered sugar • 1–2 tbsp Greek yogurt • 1 tsp lemon juice
To finish: • Chopped pistachios and lemon zest for garnish
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Instructions: 1. Preheat oven: 350°F (175°C). Grease and line a loaf or round pan. 2. Make the batter: Cream butter and sugar until fluffy. Add eggs one at a time. Stir in yogurt, lemon zest, and vanilla. In another bowl, whisk flour, pistachios, baking powder, soda, and salt. Fold into wet mixture just until combined. 3. Bake: Pour into pan and bake 40–45 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to rack. 4. Glaze: Whisk glaze ingredients until smooth and pourable. Drizzle over cooled cake and sprinkle with chopped pistachios and zest.
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