Bakery Counters Buzz as Pistachio-Lemon Cake Becomes This Rosh Hashana’s Breakout Treat

On Thursday afternoon in the Upper West Side, the pastry case at Orwashers was noticeably lighter: slices of pistachio-lemon snacking cake, topped with a glossy citrus glaze, were vanishing faster than challah loaves. With Rosh Hashana arriving this Sunday at sundown, bakeries and home kitchens across the city are savoring a new seasonal favorite—one that’s as unexpected as it is inclusive.

The cake’s appeal is twofold. First, it nods to the holiday’s flavors—a balance of honeyed sweetness and bright lemon, the pistachios offering a subtle richness. Second, its gluten-free base, achieved with almond flour and finely ground pistachios, is earning praise not just from those with dietary restrictions, but from anyone seeking a lighter dessert to cap off the brisket and apples.

“We had customers asking for something festive but not heavy,” said Simone Feldman, who oversees the bakery section at Zabar’s. “This year, this cake is what everyone’s talking about. People want to bring something new to the table.”

In Brooklyn, home bakers are sharing tips for perfecting the cake’s moist crumb and tangy glaze in WhatsApp groups and local Facebook threads. “It’s not just for the gluten-free crowd,” said Park Slope resident Leah Abramson, who plans to serve it alongside her family’s traditional honey cake. “It’s modern, but it still feels like a celebration.”

As the city’s Jewish community prepares for the High Holidays—some gathering in synagogues, others at rooftop dinners or Prospect Park picnics—the pistachio-lemon cake is emerging as a symbol of this season’s mood: honoring tradition, but leaving room for something fresh.