Almond & Pistachio Cake

This moist, fragrant cake has been one of the most beloved recipes for years now. It’s packed with almonds and pistachios, a little lemon zest and is so soft and buttery. It’s easy to make, small-batch and has a tea-cake vibe.

• 1/2 cup butter, at room temp (115 gms)
• 1/2 cup + 2 tbsps caster sugar (120 gms)
• Zest of 1 lemon, about 1/2 tsp
• 1 tsp vanilla extract
• 2 eggs, at room temp (see notes)
• 1/2 cup all-purpose flour (60 gms)
• 1/2 tsp baking powder
• 1/4 tsp salt if using unsalted butter
• 3/4 cup finely ground pistachios (from 3/4 cup or 75 gms shelled pistachios)
• 3/4 cup finely ground almonds (from 1/2 cup or 70 gms whole almonds)
• 3 tbsps milk
• 1/3 cup Sliced almonds for topping, optional