A rich, buttery cake filled with fresh orange zest and crunchy pistachios. Moist, elegant, and perfect for brunch, holidays, or afternoon tea.

Scale

1 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

Zest of 1 large orange

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1/2 cup crushed pistachios

Extra pistachios for garnish

Powdered sugar for dusting

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1. Preheat oven to 350°F (175°C) and prepare a 9-inch cake pan.

2. Cream butter and sugar until light and fluffy.

3. Beat in eggs one at a time, then add vanilla and orange zest.

4. Whisk together flour, baking powder, baking soda, and salt.

5. Alternate adding dry ingredients and buttermilk to the butter mixture.

6. Fold in crushed pistachios.

7. Pour batter into the prepared pan and bake for 45–50 minutes.

8. Cool completely before dusting with powdered sugar and garnishing with pistachios.

Use fresh orange zest for the brightest flavor.

Toast pistachios for extra crunch.

Store covered for up to 3 days at room temperature.