Lemon Pistachio Cake

This Lemon Pistachio Cake is a stunning dessert that combines the bright, zesty flavor of lemons with the rich, nutty taste of pistachios. Made with gluten-free ingredients and topped with a creamy lemon buttercream frosting, this cake is a perfect treat for any special occasion.

Why You’ll Love This Recipe

The combination of pistachios and lemon creates a delightful balance of flavors, while the gluten-free base ensures everyone can enjoy a slice. The cake is moist, light, and pairs beautifully with the tangy, sweet lemon frosting. Plus, it’s easily customizable to be dairy-free if needed!

Ingredients

• Pistachios

• Almond flour and oat flour

• Baking powder, baking soda, salt

• Lemons (juice and zest)

• Organic cane sugar

• Eggs

• Greek yogurt (plain or vanilla)

• Almond extract

• Lemon buttercream frosting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven and prepare the cake pans.

2. Grind pistachios and mix with dry ingredients.

3. Whisk eggs, yogurt, lemon juice, and zest.

4. Combine all wet and dry ingredients and bake.

5. Cool the cakes, then frost with lemon buttercream.

Servings and Timing

• Servings: 12 slices

• Prep Time: 1 hour

• Cook Time: 25 minutes

• Total Time: 1 hour 25 minutes

Variations

• Dairy-Free: Use dairy-free yogurt and vegan butter for the frosting.

• Vegan: Swap eggs for an alternative, though texture may vary.

• Additional Flavors: Add vanilla extract or a berry jam between cake layers.

Storage/Reheating

• Storage: Keep the cake in an airtight container at room temperature for up to 3 days.

• Reheating: Enjoy at room temperature; the cake doesn’t require reheating.

FAQs

Can I make this cake dairy-free?

Yes, use dairy-free yogurt and vegan butter in the frosting for a dairy-free version.

How can I make oat flour at home?

Simply blend rolled oats in a food processor or blender until they become a fine powder.

Can I use regular flour instead of almond or oat flour?

I do not recommend substituting regular flour, as it will affect the texture of the cake.

Can I freeze this cake?

Yes, freeze the cake layers separately, and frost when ready to serve.

Can I add other toppings?

You can top the cake with fresh berries like strawberries or blueberries for extra flavor.

Conclusion

Lemon Pistachio Cake is a delightful, gluten-free dessert perfect for any celebration. With its vibrant lemon flavor and nutty pistachios, it’s an unforgettable treat that will impress guests and satisfy your sweet tooth.

Lemon Pistachio Cake

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• Author: Paula
• Total Time: 1 hour 25 minutes
• Yield: 12 slices
• Diet: Vegetarian

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Description

Lemon Pistachio Cake is a stunning gluten-free dessert that combines the bright, zesty flavor of lemons with the rich, nutty taste of pistachios. Topped with a creamy lemon buttercream frosting, this cake is perfect for any special occasion, offering a delightful balance of flavors that will impress everyone.

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Ingredients

For the Cake:

1/2 cup pistachios, ground

1 1/2 cups almond flour

1/2 cup oat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Zest and juice of 2 lemons

1 cup organic cane sugar

3 large eggs

1/2 cup Greek yogurt (plain or vanilla)

1/2 tsp almond extract

For the Lemon Buttercream Frosting:

1 cup butter (or dairy-free butter for a dairy-free option)

3–4 cups powdered sugar

Zest and juice of 1 lemon

1–2 tbsp milk (or dairy-free milk for dairy-free version)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. Prepare Dry Ingredients: In a food processor, grind the pistachios until fine. In a medium bowl, whisk together the ground pistachios, almond flour, oat flour, baking powder, baking soda, and salt.

3. Mix Wet Ingredients: In a separate large bowl, whisk together the eggs, yogurt, lemon juice, lemon zest, and almond extract until smooth.

4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until well combined.

5. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Make Frosting: While the cakes are cooling, make the lemon buttercream frosting. Beat the butter (or dairy-free butter) in a bowl until smooth and creamy. Gradually add the powdered sugar, lemon zest, and lemon juice. Add milk, one tablespoon at a time, to reach your desired consistency.

7. Assemble the Cake: Once the cakes are completely cooled, frost the top of one cake layer with the lemon buttercream. Place the second cake layer on top and frost the top and sides with the remaining buttercream.

8. Serve: Decorate with additional pistachios, fresh berries, or lemon zest if desired. Serve and enjoy!

Notes

Dairy-Free Option: Use dairy-free yogurt and vegan butter in the frosting to make this cake dairy-free.

Vegan Option: You can replace the eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water for each egg) and use dairy-free yogurt and vegan butter for the frosting.

Additional Flavors: For an extra burst of flavor, you can add a layer of berry jam between the cake layers or top the cake with fresh berries like blueberries or strawberries.

• Prep Time: 1 hour
• Cook Time: 25 minutes
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American