Ingredients:

  • Unsalted butter, softened: 1/2 cup (113 g)
  • Granulated sugar: 3/4 cup (150 g)
  • Large eggs: 3 (room temperature)
  • Vanilla extract: 1 tsp (5 ml)
  • Shelled unsalted pistachios, finely ground: 1 cup (120 g) — OR use 4 tbsp (60 g) pistachio paste
  • All-purpose flour: 3/4 cup (95 g)
  • Baking powder: 1 1/2 tsp (6 g)
  • Fine sea salt: 1/4 tsp (1.5 g)
  • Plain Greek yogurt or sour cream: 1/4 cup (60 g)
  • Milk (or buttermilk): 2 tbsp (30 ml)
  • Lemon zest (optional): 1 tsp
  • Icing (powdered) sugar: 1 cup (120 g)
  • Fresh lemon juice (or milk for a milder glaze): 2–3 tbsp (30–45 ml)
  • Chopped pistachios, toasted: 1/4 cup (30–40 g)
  • Optional finishing: extra flaky salt or finely grated lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with butter and a circle of parchment paper.
  2. If using whole shelled pistachios, pulse in a food processor or high-speed blender until very fine (aim for slightly powdery, not oily). Toast briefly in a dry pan 2–3 minutes for extra aroma if desired; cool before grinding and measuring 1 cup (120 g).
  3. Whisk together ground pistachios, all-purpose flour, baking powder, and fine sea salt in a bowl; set aside.
  4. Beat softened butter with granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition, scraping down the bowl as needed. Mix in vanilla extract and lemon zest if using.
  5. Add the dry mixture in two additions, alternating with Greek yogurt and milk (dry-wet-dry), folding gently until just combined. Do not overmix; batter should be smooth, slightly thick, and should fall slowly from a spatula.
  6. Transfer batter to the prepared pan and smooth the top. Bake at 350°F (175°C) for 30–35 minutes, or until the top is golden and a skewer inserted into the center comes out with a few moist crumbs. Cake should spring back lightly when touched.
  7. Cool cake in the pan on a rack for 10 minutes, then remove from pan and finish cooling on the rack about 20 minutes (cool longer for cleaner glaze application).
  8. Whisk icing sugar with 2 tbsp lemon juice (add extra 1 tbsp if needed) until pourable. Drizzle glaze over the cooled cake, then sprinkle with chopped toasted pistachios and a pinch of flaky salt or lemon zest. Allow glaze to set about 10 minutes before slicing.