Lemon Pistachio Cake

Preheat the oven to 350 degrees F.

Prepare a 10” springform pan with baking spray.

For the Pistachio Layer:
In a food processor, combine the flour, pistachios, sugar and salt. Pulse until well combined. Add the butter and pulse until a green, uniform dough forms. Pour the dough into the spring form pan. Press into a firm crust on the bottom of the pan. Set aside.

For the Cake Layer:
In the bowl of a standing mixer fitted with a whisk attachment, add the butter, sugar and lemon zest. Beat the butter, sugar and zest together until they are light and fluffy.

In a separate bowl mix together the dry ingredients and set aside.

With the mixer running on low, add the eggs to the butter mixture one at a time, combining thoroughly in between egg additions. Add the lemon juice, (it will look curdled, but it’s not!) Add one half of the dry ingredients, and then the buttermilk. Finish with the rest of the dry ingredients, and mix the batter until all of the ingredients are completely combined and the batter is light and fluffy.
Pour the cake batter on top of the pistachio layer.

Bake the cakes on a middle shelf for 25-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool before removing from the pan.

While the cake is cooling, whisk glaze ingredients until the desired consistency: opaque and thick enough to coat the back of a spoon, but still runny enough to drip down the sides of the cake.

When the cake is completely cool, pour the glaze over the top, letting it drip down the sides. Sprinkle with a few Tablespoons of chopped pistachio nuts.

Slice and Enjoy!