This cake is a delightful mix of bright lemon flavor and crunchy pistachios, all brought together with smooth olive oil. It’s moist and simply tasty!
Trust me, once you take a bite, you’ll want to have it again and again. I often serve it with a little whipped cream on top—it’s like a sunny hug for your taste buds! ☀️
Key Ingredients & Substitutions
Pistachios: These give the cake a nice crunch and flavor. If you don’t have pistachios, you can use almonds or walnuts instead, but keep in mind the taste will change slightly.
Olive Oil: This adds moisture and a distinct flavor. You could substitute it with vegetable oil or melted coconut oil. However, olive oil is key for the unique taste!
Lemons: Fresh lemon juice is a must for zestiness. If you’re short on fresh lemons, bottled lemon juice will work in a pinch, though fresh is always best for flavor.
Cream Cheese: The frosting relies on cream cheese for creaminess. If you want a lighter option, try Greek yogurt mixed with a bit of powdered sugar, but the flavor will differ.
How Do You Make Sure Your Cake is Perfectly Baked?
Getting the cake just right can be tricky, but here are some tips!
- Oven Temperature: Always preheat your oven to 350°F (175°C). An even temperature is key for baking.
- Toothpick Test: Insert a toothpick into the center of the cake near the end of baking. If it comes out clean or with just a few crumbs, it’s done!
- Cooling Time: Don’t rush cooling. Let the cake cool completely in the pan to keep it moist, then move to a wire rack.
Following these tips will help ensure your pistachio lemon olive oil cake turns out delicious every time! Enjoy your baking adventure!
Easy Pistachio Lemon Olive Oil Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 1 cup shelled pistachios (unsalted, raw or roasted)
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- Zest of 2 lemons
- ½ cup fresh lemon juice (about 2 lemons)
- ½ cup extra virgin olive oil
- 1 tsp vanilla extract
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional, for extra brightness)
For Garnish:
- Lemon slices
- Chopped or crushed pistachios
How Much Time Will You Need?
This cake takes about 15 minutes to prepare, and then you’ll need about 30-35 minutes to bake it. Once baked, it’s best to cool for at least 30 minutes before frosting. Overall, you might want to set aside about 1 hour for preparation and baking, plus cooling time. Perfect for a sunny afternoon!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Grab a 9-inch square baking pan and grease it well, then flour it lightly, or you can line it with parchment paper to make cleanup super easy!
2. Prepare the Pistachios:
Put your shelled pistachios in a food processor and pulse them until they are finely ground. You want a bit of texture, so don’t overdo it—think crumbs, not dust!
3. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. This combination will help your cake rise and be delicious!
4. Beat the Eggs and Sugar:
In a large bowl, beat the eggs with the sugar using an electric mixer on high speed. You’re looking for a light and fluffy mixture—this will take about 3-4 minutes!
5. Add Zest and Juice:
Next, mix in the lemon zest and lemon juice until everything is combined. The smell will be amazing!
6. Incorporate Olive Oil:
Slowly drizzle in the olive oil while mixing gently. Add the vanilla extract and give it a light stir just to combine.
7. Combine Wet and Dry Ingredients:
Now, gradually fold the dry ingredient mixture into the wet ingredients. Be careful not to overmix; we want a tender cake!
8. Bake the Cake:
Pour the cake batter into your prepared baking pan and spread it out evenly. Bake in your preheated oven for 30-35 minutes. It’s done when a toothpick poked in the center comes out clean.
9. Let It Cool:
Once baked, let the cake cool completely in the pan on a wire rack. Trust me, waiting will be worth it!
10. Make the Frosting:
While the cake cools, whip up the lemon cream cheese frosting. Beat the softened cream cheese and butter together until they’re nice and smooth. Gradually add in the powdered sugar and lemon juice and keep mixing until everything is creamy and blended.
11. Frost the Cake:
When the cake is completely cool, spread the frosting evenly over the top. Look at that beautiful creaminess!
12. Garnish and Serve:
For a finishing touch, garnish with lemon slices and sprinkle chopped pistachios on top for added crunch. Slice it up and enjoy this delicious treat. Leftovers? Store them in the refrigerator!
Enjoy the moist, zesty flavors paired with the rich cream cheese topping and crunchy pistachios! This cake is sure to be a hit, whether it’s a special occasion or just because!
Frequently Asked Questions (FAQ)
Can I Use Unsalted Pistachios Instead of Roasted?
Absolutely! Unsalted pistachios are great for this cake. If you prefer roasted for extra flavor, that works too! Just make sure they’re unsalted to keep the balance of flavors right.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cake stays deliciously moist, and the flavors can even improve a bit after a day!
Can I Make This Cake Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Look for a one-to-one blend for best results, and ensure your baking powder is gluten-free too.
How Can I Adjust the Sweetness of the Frosting?
If you find the frosting too sweet, simply add a bit more lemon juice to balance the sweetness, or reduce the powdered sugar slightly. Taste as you go to get your desired flavor!
