Description
A moist and fragrant lemon pistachio olive oil cake topped with a glossy lemon glaze and crushed pistachios. Perfectly balanced between zesty and nutty, it’s an easy and elegant dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs (room temperature)
- ½ cup extra virgin olive oil
- ½ cup whole milk
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- ½ cup chopped pistachios (plus more for topping)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, olive oil, milk, lemon juice, and lemon zest until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and tap to release air bubbles. Sprinkle half of the chopped pistachios on top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack before glazing.
- Mix powdered sugar and lemon juice until smooth and drizzle over the cake. Top with remaining pistachios.
- Slice and serve with tea or coffee for a delightful treat.
Notes
- Use a fruity, mild olive oil for the best flavor.
- Toast pistachios lightly to enhance their flavor.
- Let the glaze set before slicing to avoid mess.
- Store in an airtight container for up to 4 days or freeze slices for longer storage.