Summer Party: Succulent Lemon-Pistachio Cake

Lemon-Pistachio Cake Lemon-Pistachio Cake

This weekend our annual summer family reunion took place. It is my grandmothers birthday that has become a wonderful celebration for our entire family, where people from all over the world gather around a big table with good food & drinks. In my grandmothers tradition, lots of homemade cake was served as well – and this lemon-pistachio cake has been a wonderful refreshing treat that everyone loved! I found the recipe that just tastes like summer at HEINSTIRRED, a South African food photographer. It is made with no flour, only ground almonds & pistachios, which makes the cake deliciously succulent. I hope you enjoy this lemon-flavoured summer treat – maybe at your next family celebration!





  • 150 g butter softened
  • 170 g sugar
  • 1 1/2 tbsp lemon zest
  • 1 tbsp. vanilla sugar
  • 4 eggs
  • 1 tsp. baking powder
  • 200g ground almonds
  • 130 g ground pistachious (250 g in their shells)

Lemon Glaze

  • 100 g sieved icing sugar
  • 1 tbsp. lemon juice


  1. Preheat the oven to 160 degrees Celsius.
  2. Grease a rectangular baking form and set aside.
  3. Beat the butter, sugar and lemon zest until creamy. Add the eggs, one at a time and beat the mixture well for about 3-4 minutes.
  4. Mix the baking powder with the ground almonds and stir into the mixture together with the ground pistachios.
  5. Fill the batter into the pan and bake in the oven for about 1 hour, until a toothpick inserted near the center comes out clean.
  6. When the cake is done, leave to cool completely.
  7. In the meantime, prepare the glaze and sir the sieved icing sugar with lemon juice.
  8. Remove the cake from the baking form, spread the glaze on top of the cake and sprinkle the chopped pistachios & almonds.