Description
This flourless lemon pistachio cake is a moist and flavorful dessert that is gluten-free, rich in citrus, and packed with pistachio goodness.
Ingredients
Scale
- 1 cup pistachio nuts
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a food processor, grind the pistachio nuts until finely ground.
- In a bowl, whisk together the eggs and sugar until light and fluffy.
- Stir in the melted butter, lemon zest, lemon juice, salt, and baking powder.
- Fold in the ground pistachios until well combined.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- This cake can be served with whipped cream or dusted with powdered sugar for added sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- The cake can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 21g
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg