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1
Preheat the oven to 300 F. Butter a 4-by-8-inch loaf pan.
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2
Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
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3
In a food processor, combine the pistachios and almonds and pulse until finely ground.
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4
Set aside.
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5
Combine the butter and sugar in the bowl of a stand mixer.
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6
Grate the zest from the lemons directly into the bowl.
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7
Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy.
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8
Mix in the vanilla just until incorporated.
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9
On low speed, gradually add the nuts and mix just until incorporated.
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10
Then add the eggs, one at a time, mixing after each addition just until incorporated.
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11
Stir in the flour and salt and mix just until incorporated.
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12
Spoon the batter into the prepared loaf pan.
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13
Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes.
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14
Let cool in the pan on a wire rack for 10 minutes.
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15
Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan.
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16
At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
