Greek Yogurt Pistachio Cake
A moist and flavorful Greek Yogurt Pistachio Cake that combines the tanginess of Greek yogurt with the rich nuttiness of pistachios. Perfect for dessert or an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup plain Greek yogurt
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup shelled unsalted pistachios, finely chopped
1 tablespoon lemon zest
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 3 minutes.
Add the Greek yogurt, vegetable oil, and vanilla extract to the egg mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
Fold in the finely chopped pistachios and lemon zest evenly into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before serving.