Pistachio Cake
This tender and nutty Pistachio Cake is a moist, buttery dessert made with simple pantry ingredients. Perfect for afternoon tea or a cozy dessert, it delivers a delicate sweetness and rich pistachio flavor in every slice.
Equipment
- mixing bowls
- hand or stand mixer
- whisk
- cake pan
- oven
Ingredients
- 1 cup unsalted butter, softened
- 1 cup milk
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup ground pistachios
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, mix flour, baking powder, salt, and ground pistachios. Gradually add to the wet mixture, alternating with milk, and mix until just combined.
- Stir in vanilla extract, pour batter into the prepared pan, and bake for 30–35 minutes until a toothpick inserted comes out clean. Cool before serving.
Notes
Bring all ingredients to room temperature for best results. Avoid overmixing to keep the cake tender. Check doneness at 30 minutes to prevent overbaking. Store at room temperature for 2 days or refrigerate up to 5 days. Freeze slices individually for longer storage.