Print

Gluten-Free Lemon Pistachio Layer Cake

Close-up of a moist slice of Gluten-Free Lemon Pistachio Cake topped with lemon glaze and chopped pistachios.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, bright lemon cake made with almond flour and topped with a simple lemon drizzle and chopped pistachios.

Ingredients

Scale
  • 1 3/4 cups almond flour
  • 1/2 cup tapioca starch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk or unsweetened almond milk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/2 cup finely chopped pistachios (for batter)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice
  • For Garnish: 1/4 cup roughly chopped pistachios

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the almond flour, tapioca starch, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the sugar and eggs until pale and slightly thickened, about 2 minutes.
  4. Whisk in the melted butter, milk, lemon juice, and lemon zest until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Fold in the 1/2 cup of finely chopped pistachios.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes cool, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, if the glaze is too thick.
  11. Once the cakes are fully cool, place one layer on a serving plate. Drizzle half of the glaze over the top. Place the second layer on top.
  12. Pour the remaining glaze over the top center of the cake, allowing it to drip down the sides.
  13. Immediately sprinkle the roughly chopped pistachios over the wet glaze for garnish.

Notes

  • For a richer flavor, use finely ground pistachios in the batter instead of chopped.
  • If you prefer a loaf cake, use a 9×5 inch loaf pan and increase the baking time to 45–55 minutes.
  • Ensure your almond flour is finely ground for the best cake texture.

Nutrition

Find it online: https://afripaket.com/gluten-free-lemon-pistachio-cake/