Easy lemon pistachio cake

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• 2 cups flour
  Ingredient note

  Source: 2 cups flour
• 1 cup shelled pistachio nuts
  Ingredient note

  Source: 1 cup (100g) shelled pistachio nuts
• 2 tsp baking powder
  Ingredient note

  Source: 2 tsp baking powder
• 1 tsp salt
  Ingredient note

  Source: 1 tsp salt
• 1 cup + ¾ cup sugar
  Ingredient note

  Source: 1 cup sugar; Source: ¾ cup sugar
• 1 cup milk
  Ingredient note

  Source: 1 cup milk
• 1 tbsp + 1/3 cup lemon juice
  Ingredient note

  Source: 1 tbsp lemon juice; Source: 1/3 cup lemon juice
• 1 tsp vanilla extract
  Ingredient note

  Source: 1 tsp vanilla extract
• ½ cup canola oil
  Ingredient note

  Source: ½ cup canola oil
• 3 each eggs
  Ingredient note

  Source: 3 eggs
• 1 tbsp lemon zest
  Ingredient note

  Source: 1 tbsp lemon zest
• ¼ cup water
  Ingredient note

  Source: ¼ cup water

1. Preheat the oven to 180°C/350°F and grease and line a loaf pan with parchment paper.
2. In a food processor or high-powered blender, blend the pistachios until fine.
3. In a large mixing bowl, mix the dry ingredients together.
4. In a measuring jug, mix the milk and lemon juice together then whisk in the oil, eggs and vanilla.
5. Pour the wet ingredients into the dry and add the lemon zest. Mix well until the batter is smooth.
6. Pour the batter into the prepared loaf pan.
7. Place in the oven and allow to bake for 40-45 minutes until golden brown and a skewer inserted comes out clean.
8. Combine water, lemon juice and sugar in a small saucepan and bring to a simmer. Cook for 5 minutes then remove from the heat and allow to cool.
9. Once baked, remove the cake from the oven and allow to cool for 5 minutes in the loaf pan then remove and set on a wire rack.
10. Brush with the syrup on all sides.
11. Allow to cool completely then serve.