Meyer Lemon Pistachio Cake

Get setIngredients

• 1/2 cup butter, (4 ounces) at room temperature or sightly softened
• 3/4 cup -1 cup sugar
• 3​​​​ eggs, room temperature
• 1 teaspoon vanilla
• 4 firm Meyer lemons (2-3 tablespoons Meyer lemon zest, ⅓ cup lemon juice) or use regular lemons *see notes
• 1/2 cup plain ​​​​yogurt or sour cream
• 1 ½ cups (190 grams)​​ all-purpose flour
• 1  teaspoon ​​​baking powder
• ½ teaspoon ​​​salt
• 1 teaspoon cardamom (optional)
• 1/2 teaspoon ginger (optional)

Recipe yield: 9. Shown for cooking scale, not as a health score.

Make itInstructions

1. Preheat oven to 350 F degrees.

2. Grease a 9-inch loaf pan

3. Cream butter and sugar in a stand or handheld mixer until pale, light and fluffy, about 5 minutes.

4. Add eggs one at a time mixing until fully incorporated.  Add vanilla and Meyer lemon zest. Add the yogurt and lemon juice, and mix to combine.

5. Whisk together flour, baking powder, and salt and spices in a medium-sized bowl.

6. Add a third of the flour mixture to the wet mix, stir, add a third more, mix, and add the last third.

7. Pour batter into the greased pan, smoothing the top.

8. Bake for 50 to 70 minutes.  (This may seem like a big time range, but it all depends on the pan you choose, your oven and the elevation you’re at) until internal temp reaches 200°F and a toothpick comes out clean.

9. Cool in the pan on a rack for 10-15 minutes. Carefully remove cake from pan (use a knife to loosen edges) and allow it to cool on rack for another 20 minutes before adding glaze.

10. Make the Lemon Glaze Recipe

11. Once the cake has cooled, 20-30 minutes, drizzle with the lemon glaze. Sprinkle with chopped pistachios (while still wet, so they stick to the cake).

12. Store cake on the counter for 3-5 days, lightly covered.

Adapted from feastingathome.com