HOW TO MAKE PISTACHIO LEMON CAKE

PREPARE THE OVEN AND LEMONS

1. Preheat your oven to 180°C (350°F) top/bottom heat.

2. Wash the lemons in hot water, dry them, and finely grate the zest (only the yellow part).

3. Then squeeze the juice and set aside.

WHIP THE EGG WHITES

1. Separate the eggs.

2. Beat the egg whites with a pinch of salt until foamy and soft peaks form. Set aside.

3. This step creates the light, fluffy texture that makes the cake so irresistible.

MAKE THE BATTER

1. In a large bowl, cream together:
2. butter, sugar, lemon zest, and lemon juice.
3. Mix until smooth and creamy.
4. Add the egg yolks and Greek yogurt and mix until fully combined.

5. Important: Use real Greek yogurt, not “Greek-style” yogurt. Authentic Greek yogurt is thicker and richer, and it gives the cake its incredible moisture.

ADD DRY INGREDIENTS AND PISTACHIOS

1. Add flour, baking powder, and chopped pistachios to the batter.
2. Mix only until just combined, do not overmix.
3. Gently fold in the whipped egg whites to keep the batter light and airy.

BAKE THE CAKE

1. Prepare your pan by either:
2. greasing with butter and dusting with flour, or lining with baking paper.
3. Pour the batter into the pan and gently tap it on the counter to release air bubbles.
4. Smooth the top and bake for 60–70 minutes until golden brown.
5. Let the cake cool completely before glazing.

MAKE THE LEMON-POMEGRANATE GLAZE

1. Juice half of the pomegranate and remove the seeds from the other half.
2. Mix powdered sugar with:
3. 2 – 3 tbsp lemon juice, and 3 tbsp pomegranate juice.
4. Stir until smooth, then pour immediately over the cooled cake.

TOP WITH

1. pomegranate seeds, and chopped pistachios.