Lemon & Pistachio Pound Cake
with icing & lemon zest | 12 slices
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Unsalted butter
(Contains: Melk (inclusief lactose))
4 piece
Egg
(Contains: Ei)
200 g
Granulated sugar
(May be present: Gluten)
200 g
Flour
(Contains: Tarwe May be present: Gluten)
6 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
40 g
Pistachio nuts
(Contains: Pistachenoten May be present: Sesamzaad, Pinda's, Noten)
1 piece
Lemon
100 g
Powdered sugar
(May be present: Gluten, Ei, Melk (inclusief lactose), Soja, Noten)
Not included in your delivery
1 teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 175°C. Weigh the butter, sugar, flour and baking powder.
- Melt the butter on low heat in a small saucepan or in the microwave. As soon as it is fully melted, turn off the heat and let it cool.
- Roughly chop the the pistachios.
- Grease a rectangular loaf tin, or line it with parchment paper.
- Add the eggs and granulated sugar to a large bowl and combine using an electric whisk or mixer to form a fluffy, light yellow batter. Then, mix in the butter.
- Add the flour, baking powder, salt and three-quarters of the pistachios, then gently mix with a spatula.
- Pour the batter into the cake tin, then bake on the middle rack of the oven for 40 - 50 minutes (see Tip).
Tip: after 40 minutes, check if the cake is done by piercing it with a skewer; if it comes out dry, then the cake is ready.
- Take the cake out of the oven and let it cool down fully before taking it out of the tin. When the cake has cooled down, continue with this step.
- Zest the lemon and juice half of it.
- In a bowl, mix the powdered sugar with the lemon juice to make the icing.
- Spread the icing over the cake, then decorate it with the lemon zest and the rest of the pistachios.
- Serve the cake.
