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Lemon Pistachio Cake

15 Minutes



This moist, bright and nutty Lemon Pistachio Cake is perfect for any occasion. It has lots of pistachio flavor with lemon in the background. It’s easy to make, and you can even make it ahead of time!



Adjust Servings
3 whole eggs
200 grams all-purpose flour
80 grams pistachios *unsalted
100 grams granulated sweetener
200 grams shredded carrots
160 grams buttermilk
50 grams avocado oil *or any neutral oil
1 tablespoon lemon juice
zest of 1 lemon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the topping
300 grams thick greek yogurt / skyr
75 grams shredded coconut
50 grams powdered sugar
Nutritional Information
250 Calories
14 g Fats
8 g Protein
32 g Carbs
8 g Sugars


Prepare the batter
Preheat the oven to 180 °C. In a bowl, first whisk the eggs with the sugar until foamy. Pour in the kefir, lemon juice and avocado oil and mix. Stir in the grated carrots. Finely grind the pistachios. Transfer to a large bowl and mix with flour, grated lemon zest from one lemon, baking powder, baking soda and salt.
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Bake the cake!
Mix the dry ingredients thoroughly with the liquid carrot mixture using a food processor. Line a 24x24cm baking tin with baking paper and pour the batter into it. Smooth with a spatula and place in an oven preheated to 180 °C. Bake for 40 minutes, remove and leave to cool completely.
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Finish the cake
Put the greek yoghurt in a bowl, add the sugar and whisk until thick. You can sweeten as needed. Spread over the cooled cake and smooth with a spatula. Sprinkle with crushed pistachios and serve!
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