Description
A light and zesty gluten-free dessert that pairs lemon with the creamy flavor of pistachios, perfect for special occasions or casual gatherings.
Ingredients
Scale
- 1 cup Raw Pistachios
- 3/4 cup Granulated Sugar
- 3 large Eggs
- Juice and zest of 1 large Fresh Lemon
- 1/2 cup Unsalted Butter
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- Powdered Sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your cake pan by greasing an 8-inch round cake pan with butter and lining the bottom with parchment paper.
- Process the pistachios in a food processor until finely ground.
- Mix the wet ingredients: whisk the eggs and sugar until fluffy, then add melted butter, lemon juice, and zest.
- Blend in the dry ingredients by folding ground pistachios, baking powder, and salt into the wet mixture.
- Pour the batter into the prepared pan.
- Bake for 25–30 minutes until set and a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving if desired.
Notes
This cake can be made a day in advance and stored in an airtight container at room temperature. For variations, try adding edible lavender or a chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: gluten-free, lemon cake, pistachio dessert, easy cake recipe, flourless cake