I’m thrilled to share this pistachio and lemon cake recipe — it’s truly delicious and simple to make.
This cake is moist, slightly dense, and bursting with bright lemon flavour. It’s finished with a crunchy pistachio topping and a zesty lemon glaze. If you enjoy lemon desserts, this cake is a must-try.
I based the batter on a previous orange, almond and pistachio cake I developed, adapting it to highlight lemon. The result is a richer lemon profile thanks to the method used to prepare the lemons.
To intensify the lemon flavour, three lemons are simmered until very soft, then halved to remove seeds and the soft inner flesh is pureed. Adding this lemon puree to the batter gives a deeper citrus taste than using juice or zest alone.
This cake strikes a pleasant balance of tart and sweet, making it versatile enough for breakfast, afternoon tea, or dessert. It also freezes well, so you can keep a slice or a whole cake on hand for unexpected guests.
Despite being grain-free and paleo-friendly, this cake doesn’t taste like a “healthy” alternative — it’s indulgent and satisfying, perfect for sharing with family and friends.
Other desserts you might enjoy
- Lemon Layered Cake with Strawberry Filling and Ombre Icing
- Pumpkin Mug Cake
- Carrot Cake Mug Cake
- Upside Down Banana Bread in a Skillet
- Lemon & Mixed Berry Cupcakes
If you try this recipe, leave a comment and let me know how it turned out. I love seeing photos and hearing your feedback.
Pistachio & Lemon Cake
Ingredients
Cake
- 3 lemons
- 1 cup ground pistachios (approx 1 1/4 cup whole pistachios)
- 3 eggs
- 2/3 cup honey
- 2 cups almond flour
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Lemon Glaze
- 2 tbsp coconut oil
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tsp lemon zest
Topping
- 1/4 cup toasted pistachios roughly chopped
Instructions
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Rinse the lemons and place them in a pot. Cover with water and simmer on low for 1 hour. After simmering, remove the lemons, halve them and remove any seeds. Scoop the soft inner flesh into a blender and puree until smooth.
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Place the pistachios in a food processor and grind until fine and uniform in texture, with no large pieces remaining.
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Preheat the oven to 175°C (350°F). Grease a loose-bottom 9-inch cake pan.
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In a large bowl combine the lemon puree, eggs, honey, ground pistachios, almond flour, vanilla extract and baking soda. Mix until smooth, then pour the batter into the prepared pan.
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Bake for about 1 hour. If the top begins to brown too quickly, tent the cake loosely with foil. The cake is done when a toothpick inserted into the centre comes out clean.
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While the cake bakes, make the glaze: combine the coconut oil, honey, lemon juice and lemon zest in a small saucepan and warm gently until the coconut oil melts and the ingredients are combined. Remove from heat and allow to cool slightly.
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When the cake is out of the oven and still warm, pour the glaze over the top and sprinkle with the chopped toasted pistachios. Allow the cake to cool completely before slicing to let the glaze set.
Nutrition
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Carbohydrates: 29g
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Protein: 8g
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Fat: 19g
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Sugar: 21g
Nutrition information is automatically calculated and should be used as an approximation only.
