Name: Lemon Pistachio Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 whole eggs; 80 g cane sugar; Pinch of salt; 80 g rice flour; 30 g almonds; Zest of 1 lemon; 80 g unsalted butter; 25 g lemon juice (for the batter); 35 g powdered sugar; 10 g lemon juice (for the glaze); Pistachios (as needed, for garnish); Lemon juice (to taste, for garnish)

The Lemon Pistachio Cake Recipe is a delightful fusion of zesty citrus and rich nutty flavors, perfect for any occasion. This gluten-free cake is made with rice flour, almonds, and cane sugar, giving it a light and tender texture. Infused with the vibrant zest of lemon and topped with a tangy lemon glaze, it strikes the perfect balance between sweetness and citrusy freshness. Finished with a sprinkle of crunchy pistachios and an extra touch of lemon juice, this cake is not only visually stunning but also irresistibly delicious. Whether served as a dessert or alongside a cup of tea, the Lemon Pistachio Cake Recipe is a true crowd-pleaser, combining elegance, flavor, and simplicity in every bite.

Directions

1. Step

Melt 80 g unsalted butter in a pan. Add 25 g lemon juice to the melted butter and mix well. Set aside.

2. Step

In a large bowl, combine: 2 whole eggs, 80 g cane sugar, A pinch of salt. Whisk the mixture until well combined. Add: 80 g rice flour, 30 g almonds, Zest of 1 lemon. Mix thoroughly until smooth. Gradually pour in the butter-lemon mixture and stir well. Transfer the batter into an 18 cm (7-inch) cake pan. Bake in a preheated oven at 170°C (340°F) for 35–40 minutes or until a skewer inserted into the center comes out clean.

3. Step

In a small bowl, mix: 35 g powdered sugar, 10 g lemon juice. Stir until a smooth glaze forms. Once the cake has cooled, pour the glaze evenly over the top. Garnish with pistachios and a drizzle of lemon juice to taste.