Moist Pistachio Cake Irresistible Flavor Awaits

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup ground pistachios (about 1.5 cups whole)
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup buttermilk
• 1 unit Zest of 1 lemon
• 0.5 cup chopped pistachios for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry mixture, mixing just until combined.
6. Gently fold in the lemon zest to add a refreshing flavor.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, garnish the top with the chopped pistachios for a delightful crunch.