YOGURT CAKE | LEMON & PISTACHIO

I don’t think I will ever stop sharing easy, one-bowl, elegant cakes. Always easily baked in a loaf, square or round tin – just about any shape you have on hand. Easy to whip up in front of surprise guests (ultra impressive) and just as great to have on the counter at all times. This cake, in particular, is not too sweet, so it’s great as a quick snack in the morning or with a scoop of ice cream for dessert.

Lemon & Pistachio are the best of friends. I note neutral flavored oil – for maximum lemon and pistachio flavor – but I actually almost always use olive oil. I love the flavor olive oil provides in sweet cakes and it sways the flavor profile to mediterranean even more so.

LEMON & PISTACHIO YOGURT CAKE
Recipe: Candice Hunsinger
Makes: 1 – 9″ x 5″ loaf, serves 8-10

CAKE INGREDIENTS
1/2 cup neutral-flavored Oil (vegetable, safflower, avocado, or olive, which I love for the added flavor)
3/4 cup Granulated Sugar
1/2 tsp Himalayan Pink Salt
3 extra-large Eggs
1 cup Greek Yogurt
Zest of one Lemon
1 tsp Vanilla Extract
1 1/2 cup All Purpose Flour
2 tsp Baking Powder
1/2 cup Pistachios, finely chopped

CAKE ASSEMBLY
1. Preheat oven to 350 degrees.
2. Brush a 8.5″ x 4.25″ rectangular loaf pan with oil. Line with parchment, oiling the top of the parchment as well.
3. In a medium mixing bowl, combine the Oil, Sugar, Salt, Eggs, Greek Yogurt, Lemon Zest, Vanilla Extract. Whisk until completely smooth.
4. Add the Flour, Baking Powder and Pistachios – fold in with a spatula.
5. Pour the batter into the prepared pan, lightly smooth the top and bake for approximately 55-65 minutes until set and the center of the cake slowly bounces back when you gently press your finger against it.
6. Meanwhile, make the Syrup – recipe below.
7. When cake has been baked, remove from the oven and let cool for 10 minutes on a wire rack.
8. Pour the Syrup over the cake, allowing it to seep in while the cake continues to cool completely.
9. Added additional chopped pistachios for garnish, if desired.

SYRUP INGREDIENTS
2 TBS Water
1/4 cup Granulated Sugar
Juice of Lemon (previously zested for the cake)

SYRUP ASSEMBLY
1. Add all of the ingredients into a small pot and simmer over low heat until smooth and clear – not thickened.