Pistachio Lemon Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper. Measure and set out all ingredients; bring eggs and butter to room temperature for best results.

Toast and grind pistachios (if using whole unsalted nuts)

Spread 3/4 cup shelled pistachios on a baking sheet and toast in the preheated oven for 6–8 minutes until fragrant and just beginning to brown. Let cool slightly, then pulse in a food processor until finely ground but not oily—stop when you have a coarse flour-like texture (about 20–30 one-second pulses). Reserve.

Mix dry ingredients

In a medium bowl whisk together 1 1/2 cups all-purpose flour, the 3/4 cup finely ground pistachios, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt until evenly combined.

Cream butter and sugar

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 3/4 cup softened unsalted butter and 3/4 cup granulated sugar on medium-high speed for 3–4 minutes until light and fluffy and the mixture has noticeably increased in volume.

Add eggs and flavor

Add the 2 room-temperature large eggs one at a time, beating on medium speed until incorporated after each addition. Scrape down the bowl. Mix in the 2 tablespoons lemon zest and 3 tablespoons fresh lemon juice until combined.

Alternate dry and wet

With the mixer on low, add about one-third of the dry ingredients and mix until just combined. Then add half of the 1/2 cup Greek yogurt and mix briefly. Continue alternating: add another third of the dry mix, then the remaining yogurt plus 1/4 cup whole milk, then the final dry ingredients. Mix only until no streaks of flour remain. Do not overmix.

Transfer and bake

Scrape the batter into the prepared 8-inch pan, smoothing the top. Bake on the center oven rack for 30–38 minutes, until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top browns too fast, tent lightly with foil after 20 minutes.

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, then invert onto the rack to fully cool. For best texture, cool completely before glazing (about 1–2 hours).

Make glaze

In a small bowl, sift 1 cup powdered sugar to remove lumps. Stir in 2 tablespoons fresh lemon juice. If the glaze is too thick, add up to 1 teaspoon milk or water, a few drops at a time, until it reaches a pourable but thick consistency that coats the back of a spoon.

Glaze cake

Place the cooled cake on a serving plate. Spoon the lemon glaze over the center and gently spread or let it drip naturally toward the edges. Use a small offset spatula or the back of a spoon for even coverage.

Garnish

Sprinkle 1/4 cup chopped pistachios evenly around the top and finish with 1 teaspoon grated lemon zest for a bright finish. Optionally, press a few whole pistachios around the edge for presentation.

Serve and store

Let glaze set for 10–15 minutes before slicing. Serve at room temperature. Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days; bring to room temperature before serving for best texture.