Thehungrycodercooks

Ingredients

• 2 cup pistachios, soaked in warm water
• 1/3 cup chopped pistachios, for garnish
• 1 cup + 2 tbsp all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp ground cardamom
• 2 tsp lemon zest
• 2 large eggs
• 1 stick (1/2 cup) salted butter, softened to room temperature
• 2 tbsp ghee or neutral oil (optional, for extra moisture)
• 1 tsp vanilla extract
• 1/4 cup plain yogurt
• 1 cup granulated sugar

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. Soak the pistachios in warm water for 20–30 minutes.Drain well and blend into a smooth paste. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, and ground cardamom.
4. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the vanilla extract and lemon zest. Mix in the yogurt, pistachio paste, and ghee (if using) until smooth.
7. Gradually fold the dry ingredients into the wet ingredients until just combined.
8. Do not overmix. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Sprinkle the chopped pistachios evenly over the batter.
10. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins browning too quickly, loosely cover it with foil during the last 15 minutes.
11. Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
12. Enjoy with your evening tea!

Recipe Video

Notes