Irresistible Flourless Lemon Pistachio Cake
A delightful gluten-free cake bursting with tangy lemon flavor and rich pistachios, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups almond flour
- 1 cup granulated sugar
- 4 large eggs
- ½ cup melted butter or olive oil
- Juice of 2 lemons
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pistachios
- ½ cup lemon juice (for glaze)
- ⅓ cup sugar (for glaze)
- More chopped pistachios for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9-inch round cake pan with butter and parchment paper.
- Mix almond flour, sugar, baking powder, and salt in a bowl.
- Whisk together eggs, melted butter (or olive oil), lemon juice, lemon zest, and vanilla extract.
- Combine wet and dry ingredients, stirring gently until just mixed.
- Fold in the chopped pistachios.
- Bake for 25–30 minutes until set and a toothpick comes out clean.
- Prepare the lemon glaze with lemon juice and sugar.
- Once baked, poke holes in the cake and pour the glaze over it.
- Cool the cake and garnish with more chopped pistachios.
Notes
This cake can be made ahead of time and stored in an airtight container. It also freezes beautifully!
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg
Keywords: flourless cake, lemon cake, gluten-free dessert, pistachio cake, easy dessert