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Flourless Lemon Pistachio Cake

A bright and delightful gluten-free cake featuring fresh lemon and crunchy pistachios, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Gluten-Free
Calories: 210
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup shelled pistachios Finely ground for best texture
  • 4 large eggs At room temperature
  • 1 cup granulated sugar Adjust sweetness to taste
  • 1/4 teaspoon salt Enhances flavor
  • 2 units lemons Zest and juice needed
  • 1/2 teaspoon baking powder Helps with rising
  • to taste Powdered sugar For dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8-inch round cake pan and line the bottom with parchment paper.
  3. In a food processor, pulse the pistachios until finely ground but not pasty.
  4. In a large mixing bowl, whisk together the eggs and sugar until thick and pale.
  5. Mix in the zest and juice of the lemons, salt, and baking powder.
  6. Fold in the ground pistachios until everything is combined.
  7. Pour the batter into the prepared cake pan.
Baking
  1. Bake for about 30-35 minutes or until the cake is set and a toothpick comes out clean.
  2. Allow it to cool in the pan for 10 minutes, then turn it out onto a wire rack.
  3. Once cooled, dust with powdered sugar if desired.

Notes

Enjoy this cake with a dollop of whipped cream or fresh berries. Store leftovers in an airtight container at room temperature for up to 3 days.