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Flourless Lemon Pistachio Cake

A naturally gluten-free cake featuring fresh lemon and pistachios with a moist, tender crumb.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups shelled unsalted pistachios
  • 4 large eggs room temperature
  • 3/4 cup granulated sugar
  • 2 lemons zested
  • 1/4 cup fresh lemon juice
  • 1 tsp almond extract
  • 1 tsp baking powder
  • 1/4 tsp salt
Garnish
  • 2 tbsp crushed pistachios
  • powdered sugar for dusting
  • thin lemon slices optional

Equipment

  • 8-inch springform pan
  • Mixing bowl
  • food processor

Method
 

  1. Preheat oven to 350°F (175°C) and prepare an 8-inch springform pan.
  2. Pulse pistachios until finely ground.
  3. Mix pistachios with baking powder and salt.
  4. Beat eggs and sugar until fluffy.
  5. Add lemon zest, lemon juice, and almond extract.
  6. Fold dry ingredients into wet ingredients.
  7. Pour batter into prepared pan.
  8. Bake for 35–40 minutes.
  9. Cool completely before decorating.
  10. Garnish and serve.

Notes

Toast pistachios lightly before grinding for maximum flavor.