Pistachio Lemon Cake slice on a brown wooden plate with the remaining cake on a wooden platter in the background

Gluten-Free Pistachio Lemon Cake

With pistachios in the cake and on top, this Gluten-Free Pistachio Lemon Cake is a great ending to any Easter brunch, lunch, or dinner. It is topped with a simple, delicious lemon glaze.

3.40 from 28 votes
Pistachio Lemon Cake slice on a brown wooden plate with the remaining cake on a wooden platter in the background
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Gluten-Free Pistachio Lemon Cake Recipe

Prep Time25 mins
Cook Time50 mins
Cooling time20 mins
Total Time1 hr 35 mins
Course: Dessert
Servings: 10 servings
Calories: 412kcal
Author: Gluten Free & More


  • ¾ cup extra-virgin olive oil, plus more for preparing the pan
  • ¾ cup plus 2 tablespoons roasted, salted pistachios
  • cups sugar
  • 3 large eggs
  • ½ cup milk or dairy-free milk
  • 1 teaspoon pure vanilla extract
  • 1 large lemon , zest finely grated and juiced, divided
  • cups gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup powdered sugar


  • Preheat the oven to 350°F. Brush a Bundt pan generously with olive oil.
  • Grind ¾ cup of pistachios in a food processor until finely ground; be careful not to over process and turn into paste. Measure ¾ cup of the ground pistachios and save the rest, if any, to garnish. Coarsely chop the remaining 2 tablespoons of pistachios and set aside.
  • In a large mixing bowl, whisk together the ¾ cup ground pistachios, olive oil, sugar, eggs, milk, vanilla, and lemon zest until well combined and fluffy, about 1 minute. In another bowl, whisk together the flour and baking powder. Stir the flour mixture into the wet ingredients and mix thoroughly. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and let cool for 10 minutes. Invert the cake onto the cooling rack and let cool completely.
  • Whisk together the powdered sugar with lemon juice, 1 tablespoon at a time. You want a mixture that is a thick, pourable glaze.
  • Put waxed paper or parchment paper under the wire cooling rack and drizzle the glaze over the top of the cake, letting it drip down the sides and in the middle hole. Top with the chopped pistachios and any finely ground pistachios you have left over, if any. Let the icing set, then transfer to a cake plate or stand.
  • This cake is very moist and can be made two days ahead. Store, covered, at room temperature or in the refrigerator. If stored in the refrigerator, let come to room temperature before serving.


Nutrition Facts
Gluten-Free Pistachio Lemon Cake Recipe
Amount Per Serving
Calories 412 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 50mg17%
Sodium 110mg5%
Potassium 145mg4%
Carbohydrates 62g21%
Fiber 3g12%
Sugar 32g36%
Protein 6g12%
Vitamin A 132IU3%
Vitamin C 6mg7%
Calcium 95mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pistachio Lemon Cake with big white flowers on top as decoration sitting atop a wooden cake pedestal

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bundt Cake Cake Easter Lemon Pistachios
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