Description
A bright and moist springtime cake with lemon zest, pistachios, and a tangy cream cheese frosting. This one-bowl wonder combines yogurt and milk for a tender crumb, enhanced with almond extract and optional matcha.
Ingredients
1 cup (142g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon matcha powder (optional)
3/4 cup (150g) granulated sugar
1/3 cup (40g) finely ground roasted salted pistachios
1/4 cup (60ml) olive oil
1 large room temperature egg
1/2 cup (120ml) full fat plain yogurt
1 tablespoon lemon zest
1/4 cup (60ml) whole milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 cup (125g) very soft cream cheese
2/3 cup (160ml) heavy whipping cream
3 tablespoons (40g) granulated sugar
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Instructions
Preheat oven to 350°F
Line 8×8-inch square pan with parchment paper
Sift flour, baking powder, baking soda, salt, and matcha (if using) into bowl
Add sugar, pistachios, oil, and egg.
Fold in yogurt, lemon zest, milk, vanilla, and almond extract
Pour batter into prepared pan
Bake at 350°F for 25 minutes until golden and toothpick comes out clean
Cool completely before frosting
For frosting, whip cream cheese, 2 tablespoons sugar, and lemon zest until smooth
Fold in remaining 2 tablespoons sugar and vanilla
Pipe over cooled cake
Top with crushed pistachios
Notes
Use parchment paper for easy release
Pistachios can be substituted with almonds
Cake can be frozen in airtight container up to 1 month
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 60mg