Lemon-Poppyseed-Pistachio Cake

Name: Lemon-Poppyseed-Pistachio Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 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; 5 lemon slices (thinly sliced); coconut palm sugar

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

You can do it! Saved to your recipes

Recipe details

Yield 1 Cake
Time spent: Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

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

Instructions

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.