Bright lemon cake with coconut and pistachios—moist, nutty, and bursting with flavor!

Scale

1½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

½ cup sour cream

¼ cup lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

½ cup shredded coconut

½ cup chopped pistachios

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and prepare pan.

2. Whisk dry ingredients.

3. Cream butter and sugar until light.

4. Add eggs and vanilla.

5. Mix in sour cream, lemon juice, and zest.

6. Fold dry ingredients into batter.

7. Stir in coconut and pistachios.

8. Bake for 30–35 mins until golden.

9. Cool in pan, then on rack.

Use fresh lemons for best flavor.

Toast pistachios for extra crunch.

Store airtight up to 5 days, or freeze slices.