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Lemon Pistachio Cake topped with fresh lemon zest and chopped pistachios.

Lemon Pistachio Cake

A delightful, gluten-free cake that combines zesty lemon flavors with crunchy pistachios, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups almond flour Gluten-free base
  • 1 cup powdered sugar
  • 3 large eggs Room temperature
  • 1/4 cup fresh lemon juice Freshly squeezed for the best flavor
  • 1 Zest of 1 lemon Adds extra lemon flavor
  • 1/4 cup unsalted butter, melted Melted but not too hot
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract Enhances flavor
  • 1/2 cup pistachios, chopped For topping
Glaze Ingredients
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice Adjust for desired consistency

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, combine almond flour and powdered sugar.
  3. Add eggs, lemon juice, lemon zest, melted butter, baking powder, and vanilla extract; mix until well combined.
  4. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25-30 minutes until a toothpick inserted comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
Glazing
  1. For the glaze, mix powdered sugar with lemon juice until smooth; drizzle over the cooled cake.
  2. Top with chopped pistachios before serving.

Notes

Best served at room temperature. Can be paired with tea or coffee for afternoon breaks.