Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- Zest and juice of 2 fresh lemons
- 1 cup crushed pistachios
- ½ cup milk or buttermilk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the lemon zest and juice until combined.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk/buttermilk.
- Fold in the crushed pistachios.
- Pour the batter into prepared pans and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Consider whipping a lemon glaze to drizzle over the cooled cake for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian