#LemonPistachioCake #CrunchyNutTopping #Dessert #Delicious #Treat #Yum #Cake
Lemon Pistachio Cake with Crunchy Nut Topping
This delicious Lemon Pistachio Cake with Crunchy Nut Topping is sure to be a hit with everyone. The light and moist cake has a wonderful lemon flavor, and the crunchy nut topping adds a wonderful texture and flavor to the dessert. It’s a perfect treat for any occasion.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup lemon juice
- 1/2 cup shelled pistachios
- 1 cup chopped nuts (such as walnuts, pecans, or almonds)
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract, sour cream, and lemon juice.
- Gradually stir the dry ingredients into the wet ingredients until just blended. Gently fold in the pistachios.
- Pour the batter into the prepared pan. Sprinkle the chopped nuts over the top.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Serve the cake with a dollop of whipped cream, if desired.