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Gluten-Free Lemon Pistachio Cake

Close-up of a moist slice of Gluten-Free Lemon Pistachio Cake topped with white glaze and chopped pistachios.
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A moist, bright cake featuring fresh lemon flavor and ground pistachios, made entirely without gluten.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup plain Greek yogurt or dairy-free yogurt substitute
  • 1/4 cup milk or non-dairy milk
  • 1/4 cup finely ground pistachios (pistachio meal)
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup chopped pistachios for topping
  • 1 cup powdered sugar for glaze
  • 2 tablespoons fresh lemon juice for glaze

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using GF flour) an 8-inch round cake pan.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the lemon zest, ground pistachios, lemon juice, yogurt, and milk until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth.
  7. Pour the batter into the prepared cake pan and spread evenly.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
  11. Drizzle the glaze over the cooled cake. Immediately sprinkle the chopped pistachios over the wet glaze.
  12. Allow the glaze to set before slicing and serving.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • For a stronger pistachio flavor, you can substitute 1/4 cup of almond flour for an equal amount of the GF blend.
  • If you prefer a loaf cake, bake for 45 to 50 minutes in a greased 9×5 inch loaf pan.

Nutrition

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