Lemon Pistachio Cake

Photo: Anniecookie

I love nutty citrus cakes, especially when they’re as easy to make as this one. The effort to taste ratio is really good here – minimum effort for maximum flavor.

Wholemeal flour and crushed pistachios give the cake a little bit of a rustic appeal. There’s fresh and tangy lemon juice and zest, plus some vanilla yogurt in the cake itself. Finish it all off with a gorgeous lemon syrup and even more pistachios and your taste-buds will be singing.

It’s almost surprising that a cake that’s so quick and easy to make has such a vibrant flavor.

This is one of those cakes that gets better the longer you leave it. But it’s so delicious, you’ll be lucky to have any left-overs to try that out.

This Lemon Pistachio Cake is shared by the always delightful Anniecookie.

If you’re a fan of those little green nuts like I am, you might also enjoy this lovely Pistachio Cake with orange blossom syrup.

Lemon Pistachio Cake

 

Ingredients

For the lemon and pistachio cake:

• 1 cup wholemeal self raising flour
• ½ cup white self raising flour
• ½ tsp baking powder
• ⅔ cup castor sugar
• ¼ cup pistachio nuts, crushed.
• 2 eggs
• ¾ cup creamy vanilla yogurt
• ½ cup butter, melted and cooled
• 2 tbs finely grated lemon rind
• 1 tbs lemon juice

For the lemon and pistachio topping:

• ½ cup lemon juice
• ¼ cup castor sugar
• ¼ cup pistachio nuts, crushed

Instructions

1. For the full recipe visit: Lemon Pistachio Cake.

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