Description
A bright Mediterranean delight, this Limoncello Pistachio & Almond Cake is an easy, one-bowl dessert that captures the essence of summer with its zesty lemon flavor and nutty crunch.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 1 cup (125 g) all-purpose flour
- 1 cup (100 g) almond flour
- 1 tsp baking powder
- ½ tsp salt
- Zest from 2 lemons
- ½ cup (120 ml) limoncello
- ½ cup (60 g) chopped pistachios
- ½ cup (60 g) chopped almonds
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round pan with greasing and parchment paper.
- Cream the butter and sugar in a mixing bowl until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Stir in the lemon zest and limoncello, then fold in the pistachios and almonds.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving, if desired.
Notes
Use high-quality ingredients for the best results. Cake may be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg