Lemon-Poppyseed-Pistachio Cake

Irma | mycreativekneads
by Irma | mycreativekneads
1 Cake
55 min

I think any dessert with lemon as an ingredient screams spring time add poppyseeds and pistachios to it and it makes it even better. This recipe is moist, fresh and packed with lots of lemony flavor. The recipe uses almond flour which is perfect for those who want to avoid gluten. I used coconut palm sugar instead of white sugar because coconut palm sugar doesn’t spike up the glycemic index as fast as regular sugar does. I guess this recipe is somewhat healthy, which means you can have seconds and thirds 💁🏻‍♀️ at least that’s what I tell myself.

I topped the cake with pistachios and candied lemon slices (opt.). If you’ve never tried candied lemon slices, I recommend trying them because they taste very good especially when eating them with a bite of the cake. If you prefer icing, I recommend making a lemon buttercream or cream cheese frosting, they both would be great. If you prefer more pistachios, you can add 2 tablespoons of finely chopped pistachios into the batter, it tastes great and adds texture to the cake. Either way, this cake is absolutely delicious and I hope you enjoy it as much as my family does.

Thank you for stopping by.

If you’d like to see more of what I cook and love to do, please visit me at https://www.instagram.com/mycreativekneads/

Alright, let’s get baking!

The dry ingredients
Adding the yolks
Incorporating the dry ingredients
Egg whites
Stiff peaks
Folding in the egg whites
Lemon-Poppyseed-Pistachio Cake
Recipe details
  • 1  Cake
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
Show Nutrition Info
Hide Nutrition Info
For the cake
  • 187 gms almond flour
  • 112 gms coconut palm sugar
  • 1/2 tsp baking powder
  • Pinch of Himalayan sea salt
  • 85 gms soft room temp unsalted butter
  • 2 -3 small lemon zest
  • 1 Tbsp poppyseeds
  • 2 Tbsp fresh squeezed lemon juice
  • 1 tsp lemon extract
  • 3 room temperature eggs (separated)
  • Finely chopped pistachios for garnish
For the candied lemon slices (optional)
  • 5 lemon slices (thinly sliced)
  • coconut palm sugar
For the cake
In a bowl combine all dry ingredients.
In a separate bowl, beat butter and sugar until fluffy, then add egg yolks, lemon juice, lemon extract and continue mixing until all ingredients are combined.
Add flour, lemon zest, poppyseeds and incorporate all ingredients into the batter mixture.
In a stand up mixing bowl or a bowl using an electric hand mixer, whisk the egg yolks until stiff peaks form.
Gently fold egg whites into the batter until egg whites are completely incorporated in the batter.
Prepare a small baking pan with coconut oil (I used a 14in rectangular quiche pan with a removable bottom).
Pour the batter into the pan and top with finely chopped pistachios.
Bake at 350° F in a pre-heated oven for approximately 35 minutes. Half way during the bake, lightly tent cover with aluminum foil to prevent excessive browning of pistachios.
Top with more pistachios and candied lemon slices. Enjoy!
For the candied lemon slices
Line a baking pan with parchment paper.
Place lemon slices on parchment paper, sprinkle both sides with coconut palm sugar.
Bake at 350° F for 5 minutes on each side or until lightly golden and remove immediately.
  • Insure you prepare the pan well prior to pouring batter, to prevent from sticking.
  • Using a pan with a removable bottom will result in a better bake that prevents sticking.