Pistachio, cardamom and lemon drizzle cake

An incredibly delicious pistachio and lemon cake, generously soaked with fresh lemon juice. One of the easiest and most delicious pistachio cakes; all the ingredients are simply mixed together, much like making muffins. Once baked, the cake is soaked with freshly squeezed lemon juice and finished with a lemon glaze. It tastes even better the next day and stays fresh for a long time. The colour of the cake will depend on the quality of the pistachios used. Highly recommended!

Ingredients for the pistachio, cardamom and lemon cake:

• 200 ml milk
• 80 ml sunflower or rapeseed oil
• finely grated zest and juice of 1 lemon
• 190 g caster sugar
• 80 g ground pistachios
• 200 g plain flour
• 2 tsp baking powder
• 1½ tsp ground cardamom

All ingredients should be at room temperature.

Place the milk, oil, freshly grated lemon zest and juice, and sugar in a bowl. Whisk together until combined. Add the ground pistachios and mix. Sift the flour, baking powder and cardamom directly into the mixture. Whisk briefly, just until combined.

Grease a 23 x 11 cm loaf tin with butter and dust with flour, shaking off any excess. Pour in the batter.

Bake the pistachio, cardamom and lemon cake at 165°C for approximately 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly in the tin. Transfer the cake to a serving plate, prick it all over with a skewer and drizzle with the freshly squeezed juice of one lemon. Once completely cool, cover with the lemon glaze.

Ingredients for soaking:

• freshly squeezed juice of 1 lemon

Ingredients for the lemon glaze:

• 1 cup icing sugar
• 3–4 tbsp freshly squeezed lemon juice

Place the icing sugar and lemon juice in a bowl and mix with the back of a spoon until smooth. Adjust the consistency by adding more lemon juice or icing sugar as needed.

Enjoy!

Recipe source: wearesovegan.com.