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Mary Berry Lemon and Pistachio Cake Recipe

Mary Berry Lemon and Pistachio Cake
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Mary Berry’s Lemon and Pistachio Cake is a moist, tender sponge cake flavored with fresh lemon zest and finely ground pistachios. The cake is topped with a lemon glaze and garnished with chopped pistachios, adding a slight crunch and extra flavor. This cake strikes a perfect balance between citrusy freshness and nutty richness.

Ingredients

For the Cake:

  • Unsalted butter (175g, softened): Adds richness and moisture.
  • Caster sugar (175g): Sweetens the cake.
  • Self-raising flour (175g): Provides structure and a light crumb.
  • Baking powder (1 tsp): Helps the cake rise.
  • Eggs (3 large): Binds and enriches the batter.
  • Ground pistachios (100g, finely ground): Adds a nutty flavor and moisture.
  • Lemon zest (zest of 2 lemons): Adds fresh citrus flavor.
  • Milk (2-3 tbsp): Adjust the batter’s consistency.

For the Lemon Glaze:

  • Icing sugar (100g): Sweetens the glaze.
  • Lemon juice (juice of 1 lemon): Adds tartness and helps thin the glaze.

Optional Garnish:

  • Chopped pistachios (for sprinkling on top): Adds color and extra crunch.
  • Lemon zest or curls: For a decorative touch.

Instructions

Step 1: Preheat the Oven and Prepare the Tin

  • Preheat your oven to 180°C (350°F) or 160°C (fan).
  • Grease and line a 9-inch round cake tin (or a loaf tin) with parchment paper.

Step 2: Cream the Butter and Sugar

  • In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, which takes about 2-3 minutes with an electric mixer.

Step 3: Add the Eggs and Lemon Zest

  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the lemon zest for a fresh, citrusy flavor.

Step 4: Add the Dry Ingredients

  • Sift in the self-raising flour and baking powder.
  • Add the ground pistachios and gently fold until combined, being careful not to overmix.

Step 5: Adjust Consistency with Milk

  • Add 2-3 tablespoons of milk to reach a smooth, pourable batter consistency.

Step 6: Bake the Cake

  • Pour the batter into the prepared cake tin and smooth the top with a spatula.
  • Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.

Step 7: Cool the Cake

  • Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Prepare the Lemon Glaze

  • In a bowl, whisk together the icing sugar and lemon juice until smooth and pourable. Adjust the lemon juice or icing sugar as needed to reach your desired thickness.

Step 9: Glaze and Garnish the Cake

  • Drizzle the lemon glaze over the cooled cake, letting it run down the sides.
  • Sprinkle with chopped pistachios and add lemon zest or curls on top for decoration.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-lemon-and-pistachio-cake/