Lemon & Pistachio Olive Oil Cake Recipe

This the easiest, quickest and most delicious olive oil cake. My go to for celebrations or even just on a Sunday afternoon. The nutty pistachio and sour lemon is complimented by the sweetness in the cake and its frosting.

This recipe is inspired by Maddie’s GF cake you can see here

It is a perfectly balanced, moist cake that can be made into cupcakes, muffins, and loaves.

Enjoy!

Ingredients

• 200g caster sugar

• 2 tbsp lemon zest (2-3 lemons)

• 3 large eggs

• 150ml extra virgin olive oil

• 115ml milk

• 56ml fresh lemon juice (1-2 lemons)

• 1 tsp vanilla extract

• 186g flour

• 116g finely ground pistachios

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

Frosting

• 100g Softened Butter

• 100g Icing Sugar

• 200g Cream Cheese

First, preheat oven to 180 degrees celcius, grease the pan and add parchment paper

Massage Lemon Zest into Sugar:

In a large bowl, use fingers to massage the lemon zest into the sugar for seven minutes. This releases the oils in the zest

Add Wet Ingredients:

Then, add the eggs, milk, extra virgin olive oil, lemon juice and vanilla extract to the bowl and whisk until smooth and combined

Add Remaining Dry Ingredients:

Next, add the flour, ground pistachios, baking soda, baking powder, salt, and stir until the flour is just combined (without over mixing)

Pour, Bake and Decorate

Pour cake batter into prepared pan. Then, transfer it to the oven to bake for about 30 minutes. Let cool completely (about 2 hours) before adding the frosting.

To make the icing, mix together softened butter with icing sugar until light, then add cream cheese

Spread over the cooled cake and decorate with left over ground pistachios and fresh fruit