Flourless Lemon Pistachio Cake

• portions: Yield: 8 servings
• temps total: 50 minutes

Ingrédients

2 cups almond flour

1 cup sugar

4 large eggs

½ cup melted butter or olive oil

Juice of 2 lemons

Zest of 2 lemons

1 tsp vanilla extract

1 tsp baking powder

½ tsp salt

½ cup chopped pistachios (plus extra for topping)

Lemon Glaze:

½ cup lemon juice

⅓ cup sugar

Extra chopped pistachios for garnish

Instructions

Preheat oven to 350°F (175°C). Grease and line a round cake pan with parchment.

In a bowl, whisk together eggs, sugar, melted butter, lemon juice, lemon zest, and vanilla.

Add almond flour, baking powder, and salt. Mix until smooth.

Fold in chopped pistachios.

Pour batter into the prepared pan and smooth the top.

Bake 45–55 minutes until the center is set and edges are lightly golden.

For the glaze: heat lemon juice and sugar until dissolved, then pour over the warm cake.

Sprinkle with extra pistachios and let cool before slicing.

Pro Tip:

For extra vibrance, add a splash of lemon extract or a pinch of turmeric to enhance the sunny color without altering flavor!