Lemon & Pistachio Drizzle Cake

The Great British Bakeoff has returned!  Who’s your favourite so far?  I’m loving Selasi; he’s so chill!  I’m also rooting for Benjamina, whose Pistachio and Lemon Drizzle loaf from week one looked perfect.  I’ve made lemon drizzle cake plenty of times, but I’d never thought to add pistachio – so of course, after watching that episode, I had to give it a go myself 🙂

I basically adapted my go-to lemon drizzle cake recipe.  For the cake you’ll need to cream together; 2 eggs, 100g of butter, 100g of caster sugar, 100g of self raising flour and the zest of two lemons.  To this mix I added around 40g of pistachios (I blended them to a fine powder, but I’m sure chopped would be okay).  I baked this in a small loaf tin for around half an hour (or until a skewer comes out clean).
While the cake is still warm poke a few holes in it with a skewer.  Try to prod only about a third of the way deep into the cake or else you’ll get a soggy bottom when you move onto the next step.  Next I took the juice from the 2 lemons and separated it about 80/20.  I mixed about 150g of icing sugar into the larger portion of juice to make a lemon syrup.  Pour this into the holes and then leave the cake to cool.  Once cool, use the smaller portion of juice to make some lemon icing – stir in as much icing sugar as it takes to make a nice thick white icing and then drizzle over the top of the cake. Decorate with some chopped pistachios and viola! 🙂

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5 thoughts on “Lemon & Pistachio Drizzle Cake

    1. Thanks 🙂 I was really surprised how much of a difference it made – definitely added a little something to make a bog-standard Lemon Drizzle more interesting!

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