Lemon and Pistachio Cake with a Lemon Glaze
Ingredients
- 1 ¾ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 eggs
- 1 tsp vanilla essence
- 1 cup sugar
- ¾ cup butter, melted
- ½ cup milk
- 1 cup finely ground pistachios
- zest of 2 lemons
Lemon Glaze:
- 1 ¼ cup icing sugar
- 2 tbsp cream cheese
- 1 lemon, juiced
- 1 tbsp lemon zest
- ½ cup finely ground pistachios
- 1 tsp rose flakes
Instructions
- Preheat oven at 180 C. Grease a 10-inch Bundt mould pan and dust with flour.
- In a medium-sized bowl, prepare the dry ingredients by sifting together the flour, baking powder, baking soda and salt.
- In a stand mixer bowl with a paddle attachment, beat the eggs, sugar and vanilla essence until the mixture is light and fluffy. Add the melted butter and milk, and mix. Add the dry ingredients and mix to a creamed consistency, making sure not to over mix the batter.
- Remove the mixing bowl from the mixer and, with a spatula, fold in the ground pistachios and the lemon zest.
- Pour the cake batter into the baking pan, and bake for 45–50 minutes or until a wooden pick inserted in the centre of the cake comes out clean. (Note: check the cake wellness at 40 minutes; depending on the oven, baking time may vary.) Remove the cake from pan and place wire rack and let it cool completely.
- In a small mixing bowl, sift the icing sugar and add the cream cheese and lemon juice; whisk ingredients together until it has a smooth and creamy finish. Add lemon zest and ground pistachios, and mix into the glaze.
- Pour the glaze over the cake, allowing it to drizzle down the sides of the cake. Garnish with rose flakes before serving.