Lemon Pistachio Pound Cake | ANN OGDEN GAFFNEY
Lemon Pistachio Pound cake sounds as if it would be complicated to make, but it is actually super easy 1 bowl cake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.annogdengaffney.com.
Ingredients
- ½ cup unbleached all purpose flour
- ½ cup + 2 tablespoons almond flour
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, softened at room temperature
- ½ lemon, zested
- 2 tbsp milk or as needed
- ⅓ cup raw unsalted pistachios, lightly chopped
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