A moist, tender olive oil cake made with finely ground pistachios and plenty of fresh lemon. A simple lemon syrup is absorbed into the warm cake for extra moisture and brightness, while an optional lemon glaze and pistachio topping make it especially beautiful for serving.
Estimated nutrition
Per serving
Based on 10 servings
- Calories
- 410 kcal
- Protein
- 6 g
- Carbs
- 48 g
- Fat
- 22 g
- Fiber
- 2 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Cake
- 190 g all-purpose flour
- 100 g finely ground pistachios
- 2 tsp baking powder
- 0.5 tsp fine salt
- 3 large eggs
- 200 g granulated sugar
- 180 ml extra-virgin olive oil
- 180 ml whole milk
- Zest of 2 lemons
- 80 ml fresh lemon juice
- 1 tsp vanilla extract
Lemon Syrup
- 50 g granulated sugar
- 60 ml fresh lemon juice
- 60 ml water
- Pinch of salt
Optional Glaze & Garnish
- 100 g powdered sugar
- 1.5 tbsp fresh lemon juice
- 2 tbsp chopped pistachios
- 1 tsp lemon zest
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Instructions
- 1
Heat oven to 350°F / 175°C. Grease and line a 9-inch (23 cm) springform pan with parchment.
- 2
Whisk flour, ground pistachios, baking powder, and salt.
- 3
In another bowl, whisk eggs and sugar for 1–2 minutes until slightly pale and thickened.
- 4
Slowly whisk in olive oil until smooth. Whisk in milk, lemon zest, lemon juice, and vanilla.
- 5
Fold the dry ingredients into the wet mixture just until no dry flour remains.
- 6
Pour into the prepared pan and bake for 38–45 minutes, until a toothpick comes out with a few moist crumbs.
- 7
While the cake bakes, simmer sugar, lemon juice, water, and salt for 2–3 minutes until the sugar dissolves.
- 8
Cool the cake in the pan for 10 minutes. Remove from the pan, poke the top all over with a skewer, and slowly brush the warm syrup over the cake.
- 9
Cool completely. If using the glaze, whisk powdered sugar with lemon juice until thick but pourable. Drizzle over the cake and finish with pistachios and lemon zest.
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