Greek Yogurt Pistachio Cake
A moist and tender Greek Yogurt Pistachio Cake that combines the nutty flavor of pistachios with the creamy tang of Greek yogurt. Perfect for dessert or a special occasion treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8
Ingredients
1 cup shelled unsalted pistachios, finely ground
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
3 large eggs
1 cup plain Greek yogurt
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
1/2 cup shelled unsalted pistachios, chopped (for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the granulated sugar and eggs together with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes.
Reduce the mixer speed to low and add the Greek yogurt, vegetable oil, vanilla extract, and lemon zest. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Sprinkle the chopped pistachios evenly over the top of the batter.
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.
Run a knife around the edges to loosen the cake and transfer it to a wire rack to cool completely before serving.