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Ingredients
- Nonstick vegetable oil spray
- 2 cups all-purpose flour plus more
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 large eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 2 teaspoons finely grated orange zest
- 1 teaspoon finely grated lime zest
- 1 cup shelled, unsalted pistachios, coarsely chopped, divided
Details
Servings 8
Adapted from bonappetit.com
Preparation
Step 1
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3" loaf pan with nonstick spray. Dust pan with flour; tap out excess.
Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes.
Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended.
Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.
Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
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