Description
This moist and fragrant Lemon Pistachio Cake combines the rich flavor of pistachios with the bright zing of fresh lemon. Topped with a creamy and tangy lemon frosting and a touch of low-sugar jam, this cake is an elegant treat perfect for any occasion. It’s naturally gluten-free and a delicious way to enjoy the refreshing taste of citrus.
Ingredients
Scale
Dry Ingredients:
- 1 cup (135g) roasted shelled pistachios*
- 1 ½ cups (169g) fine blanched almond flour
- 1 cup (95g) oat flour (gluten-free if desired)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients:
- Zest from 2 large lemons
- 1 cup (200g) granulated sugar (organic cane sugar recommended)
- 4 large eggs, at room temperature
- ½ cup (113g) plain or vanilla whole-milk Greek yogurt
- ¼ cup (50g) fresh squeezed lemon juice
- 1 teaspoon almond extract
For the Cake:
- 1 batch Lovely Lemon Frosting
- 6 tablespoons low-sugar strawberry jam (or substitute blueberry jam)
- Fresh strawberries (or berries of choice), for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a food processor, pulse the pistachios until finely ground. Set aside.
- In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt. Add the ground pistachios and mix until combined.
- In a separate bowl, whisk together the lemon zest, sugar, eggs, Greek yogurt, lemon juice, and almond extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cakes have cooled, spread a layer of Lovely Lemon Frosting on top of the first cake layer. Add a spoonful of strawberry or blueberry jam, then place the second cake layer on top.
- Frost the entire cake with the remaining Lovely Lemon Frosting and top with fresh berries.
Notes
- Ensure that your pistachios are roasted and shelled before processing them.
- The almond flour provides a rich texture, and the oat flour helps keep the cake light and fluffy.
- The cake layers can be made ahead of time and stored in the fridge for up to 2 days before frosting.
- If you prefer a lower-sugar option, you can substitute the strawberry jam with a sugar-free version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American