Lemon and Pistachio Drizzle Cake

• 總時間: 2 hours 57 minutes

食材

1 1/2 cups (190g) all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup (115g) unsalted butter, softened

3/4 cup (150g) granulated sugar

3 large eggs

Zest of 2 lemons

1/4 cup (60ml) lemon juice

1/2 cup (120ml) milk

1/2 cup (60g) chopped pistachios

For the drizzle:

1/4 cup (60ml) lemon juice

2 tbsp granulated sugar

步驟

Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Stir in lemon zest and lemon juice.

Gradually add the dry ingredients alternately with milk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in chopped pistachios.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, combine lemon juice and sugar for the drizzle.

Once the cake is out of the oven, poke holes over the top with a skewer and pour the lemon drizzle over the warm cake. Allow it to soak in and cool completely in the pan.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes

Kcal: 295 kcal | Servings: 8 slices