A moist and buttery Pistachio Lemon Drizzle Cake made with fresh lemons, crunchy pistachios, and topped with a bright citrus glaze.

Scale

1 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

2 teaspoons vanilla extract

Zest of 2 lemons

2 tablespoons fresh lemon juice

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

3/4 cup chopped pistachios

For the glaze:

1 cup powdered sugar

2–3 tablespoons lemon juice

1 teaspoon lemon zest

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1. Preheat oven to 350°F (175°C) and prepare a loaf or 8-inch cake pan.

2. Cream the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time.

4. Mix in vanilla, lemon zest, and lemon juice.

5. Whisk together the flour, baking powder, and salt.

6. Alternate adding the dry ingredients and milk to the butter mixture.

7. Fold in the chopped pistachios.

8. Pour into the prepared pan and bake for 45–55 minutes.

9. Whisk together the glaze ingredients and drizzle over the warm cake.

10. Garnish with extra chopped pistachios before serving.

Toast the pistachios for deeper flavor.

Use fresh lemons for the best taste.

The cake freezes beautifully for up to 3 months.