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A Pistachio and Lemon Gluten-Free Cake is a wonderful combination of nutty, bright, and sophisticated flavors. This recipe uses ground pistachios as the primary flour, resulting in a moist, tender crumb that’s naturally gluten-free.
Here is a detailed, foolproof recipe for a stunning cake that’s perfect for any occasion.
Gluten-Free Pistachio and Lemon Cake
This cake is dense, moist, and packed with flavor. The lemon adds a beautiful freshness that cuts through the richness of the pistachios.
Yields: One 9-inch round cake (10-12 servings)
Prep time: 20 minutes
Cook time: 40-50 minutes
Cooling time: 1+ hours
Ingredients
For the Cake:
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1 ½ cups (185g) shelled, unsalted pistachios
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1 cup (120g) gluten-free 1:1 baking flour blend (like Bob’s Red Mill)
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup (200g) granulated sugar
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½ cup (113g) unsalted butter, softened at room temperature, OR ½ cup neutral oil (like avocado or grapeseed)
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3 large eggs, at room temperature
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½ cup (120g) plain Greek yogurt or sour cream
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Zest of 2 large lemons
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¼ cup (60 ml) fresh lemon juice
For the Lemon Glaze (Optional but recommended):
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1 cup (120g) powdered sugar (confectioners’ sugar), sifted
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2-3 tablespoons fresh lemon juice
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Optional Garnish: Additional chopped pistachios, a sprinkle of lemon zest.
Instructions
1. Prepare the Pan and Oven:
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Preheat your oven to 350°F (175°C).
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Grease a 9-inch round cake pan and line the bottom with parchment paper. This is crucial for easy removal.
2. Make Pistachio “Flour”:
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In a food processor, pulse the shelled pistachios until they form a fine meal. Be careful not to over-process, or you’ll start making pistachio butter. You should have about 1 ½ cups of ground pistachios.
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Transfer the ground pistachios to a medium bowl. Whisk in the gluten-free flour blend, baking powder, and salt. Set aside.
3. Combine Wet Ingredients:
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In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, cream the softened butter and sugar together on medium speed until light and fluffy (about 2-3 minutes).
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Add the eggs one at a time, beating well after each addition until fully incorporated.
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Mix in the Greek yogurt (or sour cream), lemon zest, and lemon juice. The mixture may look slightly curdled—this is normal.
4. Combine Wet and Dry:
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Gradually add the dry pistachio-flour mixture to the wet ingredients. Mix on low speed until just combined. Do not overmix.
5. Bake:
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
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Let the cake cool in the pan on a wire rack for 15 minutes. Then, run a knife around the edge and carefully invert the cake onto the rack to cool completely.
6. Make the Glaze and Finish:
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Once the cake is completely cool, prepare the glaze. In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of lemon juice. Add more lemon juice, one teaspoon at a time, until you reach a thick but pourable consistency.
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Drizzle the glaze over the cooled cake. Immediately garnish with chopped pistachios and a little extra lemon zest, if desired.
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Allow the glaze to set for about 15 minutes before slicing and serving.
Tips for Success & Variations
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Room Temperature Ingredients: Using room-temperature eggs and butter helps them emulsify better, creating a lighter, more uniform cake texture.
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Don’t Over-process Pistachios: This is the most common mistake. Pulse until sandy, not pasty.
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Testing for Doneness: Oven times vary. Start checking at 40 minutes. The cake is done when it springs back lightly when touched in the center.
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Cool Completely: This is a moist, dense cake. It’s essential to let it cool completely before glazing; otherwise, the glaze will melt and soak in.
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Flour Blend: Ensure your gluten-free flour blend contains xanthan gum. If it doesn’t, add ¼ teaspoon to the dry ingredients.
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Variation – Orange Cake: Substitute the lemon zest and juice with orange for a Pistachio and Orange Cake.
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Dairy-Free Version: Use a neutral oil instead of butter and a plain, unsweetened dairy-free yogurt.
This cake is a true showstopper. Enjoy every nutty, zesty bite
