Helen Goh, renowned pastry chef and author, shares her delightful recipe for a lemon pistachio snacking cake. This cake is moist, tangy, and studded with crunchy pistachios, making it an ideal companion for a cup of tea or coffee. The recipe is straightforward, using everyday ingredients to create a dessert that feels both special and approachable.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 9-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pistachios.
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature.
Tips for Success
For an extra lemony kick, you can add a simple lemon glaze: mix 1/2 cup powdered sugar with 2 tablespoons lemon juice until smooth, then drizzle over the cooled cake. The pistachios can be lightly toasted before adding to enhance their flavor. This cake keeps well in an airtight container for up to three days.
