A good snacking cake earns its place not through grandeur, but reliability. It sits patiently on the counter, improves with a day’s rest and can be sliced into at odd hours: with coffee in the morning, tea in the afternoon or something stronger during a tense World Cup match. This lemon and pistachio version is especially companionable: tender, bright and just sharp enough to keep things lively.Lemon pistachio snacking cakePrep 10 min
Cook 1 hr
Serves 8-10For the cake220g unsalted butter
2 tbsp sunflower or olive oil
200g plain flour
