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.
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Alright, let’s get baking!