Yogurt Cake with Pistachio Nuts
Delightfully moist and bursting with flavor, this Yogurt Cake with Pistachio Nuts is the ultimate dessert for any occasion. Made with creamy plain yogurt, zesty lemon, and a touch of vanilla, this cake achieves a perfectly tender crumb without being overly sweet. The chopped pistachio nuts, both folded into the batter and sprinkled on top, add an irresistible nutty crunch to every bite. With minimal prep time and simple ingredients, this recipe combines quick assembly with satisfying results. Perfect for an afternoon tea, a dinner party dessert, or just a treat-yourself moment, this easy yogurt cake is sure to impress. Finish it off with a dusting of powdered sugar for an elegant, bakery-style presentation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 120 ml plain unsweetened yogurt
- 100 grams unsalted butter (melted)
- 3 large eggs
- 80 grams pistachio nuts (chopped)
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (for dusting)
Instructions
Preheat the oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy release.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the yogurt, sugar, and eggs. Whisk until the mixture is smooth and creamy.
Add the melted butter, vanilla extract, and lemon zest to the wet ingredients. Mix well.
Gradually add the dry ingredients (flour mixture) to the wet ingredients. Stir just until combined; do not overmix.
Fold in 60 grams of the chopped pistachio nuts, reserving the remaining 20 grams for topping.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Sprinkle the reserved pistachio nuts evenly over the top of the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake is completely cooled, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
2819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 170.6 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 381 mg | 29% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
