This pistachio cake recipe is topped with a tangy lemon glaze that complements the nutty flavor of the pistachios. The cake is made with almond flour, coconut oil, and honey instead of refined sugar. The lemon glaze is made with lemon juice and powdered sugar, making it sweet and tangy. This recipe is also gluten-free and can be made dairy-free by using a dairy-free glaze. Enjoy a slice of this pistachio cake with lemon glaze for a refreshing and satisfying dessert.
