Ingredients
Scale
- 1 cup pistachios, shelled
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- In a food processor, grind the pistachios until finely ground.
- In a saucepan, melt the butter over low heat, then stir in the sugar until dissolved.
- Remove from heat and mix in the eggs one at a time.
- Add the lemon zest, lemon juice, baking powder, and salt, mixing well.
- Fold in the ground pistachios until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool before removing from the pan.
Notes
- Serve with a dusting of powdered sugar or whipped cream.
- This cake can be stored in the refrigerator for up to a week.
- Great for special occasions or as a gluten-free treat!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg