Description
A delightful gluten-free cake featuring the vibrant zest of lemons and the nutty richness of almond flour, topped with a creamy glaze and crunchy pistachios.
Ingredients
Scale
- 2 cups almond flour
- 1 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup chopped pistachios (for topping)
Glaze Ingredients:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the almond flour and powdered sugar, whisking until blended.
- Add melted butter, eggs, lemon juice, lemon zest, vanilla extract, and baking powder to the bowl, mixing until smooth.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- For the glaze, mix powdered sugar with lemon juice until smooth.
- Once the cake cools, pour the glaze over it and sprinkle chopped pistachios on top.
- Slice the cake and serve.
Notes
This cake can be made a day in advance and stored at room temperature to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 140mg
Keywords: Lemon Cake, Pistachio Cake, Gluten-Free Dessert, Almond Flour Cake