Helen Goh's lemon pistachio snacking cake is a delightful everyday treat. This nutty, zesty single-layer cake is perfect for any time of day, whether with morning coffee, afternoon tea, or a post-dinner snack.
Why This Cake Works
A good snacking cake earns its place through reliability. It sits patiently on the counter, improves with a day's rest, and can be sliced into at odd hours. This lemon and pistachio version is especially companionable: tender, bright, and just sharp enough to keep things lively.
Recipe: Lemon Pistachio Snacking Cake
Prep time: 10 minutes | Cook time: 1 hour | Serves: 8-10
Ingredients
For the cake
- 220g unsalted butter
- 2 tbsp sunflower or olive oil
- 200g plain flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 250g caster sugar
- 1 tbsp finely grated lemon zest (from 2 large unwaxed lemons)
- 80ml lemon juice
- 3 eggs, at room temperature
For the glaze and topping
- 120g icing sugar, sifted
- 2-3 tbsp lemon juice
- 30g shelled pistachios, finely chopped
Method
Heat the oven to 180C (160C fan)/350F/gas 4. Grease and line a 20cm square tin with baking paper, leaving an overhang on the sides.
Put the butter in a small saucepan on low heat. Once melted, add the oil and leave to cool slightly.
In a small bowl, sift the flour, baking powder, baking soda, and salt. In a large bowl, rub the sugar and lemon zest with your fingertips until fragrant and damp. This helps draw out the oils in the zest and intensifies the lemon flavour.
Pour in the melted butter mix and whisk until smooth and combined. Add the eggs one at a time, whisking well after each addition, until the mixture thickens and turns glossy. Whisk in the lemon juice, then add the dry ingredients, gently stirring and folding with the whisk until smooth and fully incorporated.
Scrape the batter into the lined tin, smooth the top, and bake for about 35 minutes, or until a skewer inserted into the centre comes out clean. The cake should be lightly golden around the edges with a slightly paler centre. Remove from the oven and place the tin on a rack to cool.
To make the glaze, whisk the icing sugar and lemon juice in a small bowl to a thick but pourable consistency. Spoon over the top of the cooled cake and spread into a thin, even layer. Scatter over the pistachios immediately before the glaze sets, then cut into squares to serve.
This cake is best enjoyed fresh but keeps well for a day or two in an airtight container.
