Lemon Pistachio Pound Cake

Lemon Pistachio Pound cake sounds as if it would be complicated to make, but it is actually super easy. You make it in one bowl, which means that it's quick to clean up and forgiving to bake. Best of all, this moist, lemony rich-tasting cake is completely delicious whether you eat it with a morning cup of coffee or as a simple dessert served topped with berries or berry compote, and perhaps, a dollop of whipped cream? Mmmmmm - I happen to know it's great all these ways!

AuthorAnn Gaffney
Rating

In a bowl sift together the all-purpose flour, almond flour, baking powder, and salt. Stir in the sugar.

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Lemon Pistachio Pound Cake_ jpeg
Yields8 Servings
 ½ cup unbleached all purpose flour
 ½ cup + 2 tablespoons almond flour(5/8 cup total)
 1 tsp baking powder
 ½ tsp salt
  cup granulated sugar
 2 large eggs
 ½ cup unsalted butter, softened at room temperature
 ½ lemon, zested
 2 tbsp milk or as needed
  cup raw unsalted pistachios, lightly chopped
1

Preheat oven to 375F/190C. Line a loaf tin with parchment paper

2

In a bowl sift together the all-purpose flour, almond flour, baking powder, and salt. Stir in the sugar.

3

Make a well in the center of the flour. Into it add the eggs, butter and lemon zest. With an electric hand-mixer beat everything together until all the flour is incorporated and the batter is light pale, creamy, and drops easily from a spoon. If the batter seems too stiff to do this, add the milk 1 tablespoon at a time to loosen it.

4

With a spatula, gently fold in the pistachios. Pile the batter into the prepared tin. Smooth the top. Bake on a middle shelf for 40-45 minutes or until golden, well risen and a toothpick comes out clean.

5

Leave to cool in the tin for 5 minutes then lift the cake out of the tin and let cool on a rack.

Ann's Tips
6

- For more fiber, use whole-wheat pastry flour instead of all purpose flour.
- To make the batter easy to work, the butter need to be soft.
-You can make the cake in 2 x 1/2 loaf tins. Check for doneness after 30 minutes. These
smaller cakes make great holiday gifts.

Ingredients

 ½ cup unbleached all purpose flour
 ½ cup + 2 tablespoons almond flour(5/8 cup total)
 1 tsp baking powder
 ½ tsp salt
  cup granulated sugar
 2 large eggs
 ½ cup unsalted butter, softened at room temperature
 ½ lemon, zested
 2 tbsp milk or as needed
  cup raw unsalted pistachios, lightly chopped

Directions

1

Preheat oven to 375F/190C. Line a loaf tin with parchment paper

2

In a bowl sift together the all-purpose flour, almond flour, baking powder, and salt. Stir in the sugar.

3

Make a well in the center of the flour. Into it add the eggs, butter and lemon zest. With an electric hand-mixer beat everything together until all the flour is incorporated and the batter is light pale, creamy, and drops easily from a spoon. If the batter seems too stiff to do this, add the milk 1 tablespoon at a time to loosen it.

4

With a spatula, gently fold in the pistachios. Pile the batter into the prepared tin. Smooth the top. Bake on a middle shelf for 40-45 minutes or until golden, well risen and a toothpick comes out clean.

5

Leave to cool in the tin for 5 minutes then lift the cake out of the tin and let cool on a rack.

Ann's Tips
6

- For more fiber, use whole-wheat pastry flour instead of all purpose flour.
- To make the batter easy to work, the butter need to be soft.
-You can make the cake in 2 x 1/2 loaf tins. Check for doneness after 30 minutes. These
smaller cakes make great holiday gifts.

Lemon Pistachio Pound Cake

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