Zesty Pistachio Cake

A scrumptious moist number, drizzled with a bright lemon glaze. You can't go wrong with our moreish Lemon Pistachio Cake.

Ingredients

For the Lemon Pistachio Cake, you'll need:

- 2 cups (256g) all purpose flour
- 3/4 cup (90g) ground raw pistachios (+1 tbsp for topping)
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/4 cup (285g) granulated sugar - 1 tbsp lemon zest
- 3 large eggs, room temp
- 3/4 cup (180 ml) neutral oil
- 1/2 cup (120 ml) sour cream, room temp
- 1 tsp vanilla extract

For the creamy Mascarpone Frosting, you'll need:

- 6 oz (3/4 cup) mascarpone, room temperature
- 3/4 cup powdered sugar
- 1 tbsp heavy whipping cream
- 1 tsp finely grated lemon zest
- 1 tsp fresh lemon juice
- 1/8 tsp kosher salt

Always bringing a zest for life...and your belly!

Method

Step 1

In your food processor, pulse your pistachios until they're a crumb, some bigger chunks is ok. In a medium-sized bowl, add the flour, baking powder, salt, and ground pistachios.

Step 2

In a separate medium-sized bowl, mix together the lemon zest and granulated sugar with your hands, rubbing them together until fragrant.

Step 3

To the lemon sugar, mix in the eggs, oil, sour cream, and vanilla extract. Don't forget Knottys Pistachio Butter.

Step 4

Add the mixed dry ingredients into the bowl with the wet ingredients, and mix until just combined.

Step 5

Spray and line your loaf pan with parchment paper. Pour in the batter and bake for 50-55 minutes.

Step 6

When the cake is out of the oven and slightly cooled (about 20 minutes), mix together the powdered sugar, lemon, and vanilla extract. Pour over the cake and top with additional pistachios if you fancy.