Pistachio Lemon Olive Cake

This pistachio lemon olive oil cake brings together the richness of olive oil with bright citrus notes and crunchy pistachios for a sophisticated dessert that feels both indulgent and light. The cream cheese frosting adds just the right amount of tangy sweetness to complement the nutty cake.

I first created this cake for my sister's birthday when she requested something different from the usual chocolate cake. The pistachio-lemon combination was such a hit that it's now requested at nearly every family gathering.

Ingredients

• All Purpose Flour: Provides structure while keeping the crumb tender
• Ground Pistachios: Add a beautiful green hue and nutty flavor that makes this cake unique
• Baking Powder and Baking Soda: Work together to create the perfect rise
• Fine Sea Salt: Enhances all flavors particularly the nuts and citrus
• Eggs: Bind and add richness select large eggs for consistent results
• Granulated Cane Sugar: Sweetens with a cleaner flavor than refined white sugar
• Extra Virgin Olive Oil: Contributes moisture and a subtle fruity note choose a good quality but not overly robust variety
• Buttermilk: Creates tenderness and adds a pleasant tang
• Lemon Zest: Contains essential oils that provide intense citrus flavor
• Lemon Juice: Brightens the entire cake with acidity
• Vanilla Extract: Rounds out the flavor profile and enhances the nuts
• Cream Cheese: Provides tanginess that balances the sweetness
• Heavy Cream: Creates a lighter whipped texture
• Powdered Sugar: Sweetens and stabilizes the frosting
• Lemon Zest and Juice: Echo the flavors in the cake for consistency

Step-by-Step Instructions

Prepare the Oven and Pan:

Position an oven rack in the center and preheat to 350°F. Line an 8×8 inch baking pan with parchment paper leaving some overhang on the sides for easy removal. The square shape gives you perfect portions and the parchment ensures nothing sticks.

Mix Dry Ingredients:

Combine the flour ground pistachios baking powder baking soda and salt in a large bowl. Whisk thoroughly to distribute the leavening agents evenly. This step is crucial for consistent texture throughout your cake.

Combine Wet Ingredients:

Create a well in the center of your dry ingredients. Add eggs sugar olive oil and buttermilk to this well. First whisk just these wet ingredients until they form a consistent mixture before incorporating the dry ingredients. This method prevents overmixing which can make your cake tough.

Add Flavor Elements:

Gently fold in the lemon zest lemon juice and vanilla extract. Take care not to overmix at this stage as developing too much gluten will result in a dense cake. Just fold until everything is incorporated and no dry spots remain.

Bake the Cake:

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30 to 40 minutes until the center is set and a toothpick inserted comes out clean or with a few moist crumbs. The cake should spring back slightly when touched in the center.

Cool Completely:

Allow the cake to cool in the pan for 15 minutes then use the parchment paper overhang to lift it out and transfer to a cooling rack. Let it cool completely before frosting about 1 to 2 hours. Patience here prevents melted frosting.

Prepare the Frosting:

Beat softened cream cheese in a stand mixer until smooth about 1 to 2 minutes. Gradually add powdered sugar beating until completely incorporated. Add heavy cream lemon zest and juice then whip on medium high speed until light and fluffy. The frosting should hold soft peaks.

Frost and Serve:

Spread the frosting evenly over the cooled cake. For a more rustic look create swirls with the back of a spoon. Garnish with additional lemon zest and chopped pistachios if desired.

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My favorite part of this recipe is the ground pistachios. I discovered that toasting them lightly before grinding intensifies their flavor dramatically. The first time I served this cake at a dinner party one guest said it reminded them of their grandmother's baking in Sicily which I consider the highest compliment possible.

Make Ahead and Storage

This cake actually improves with a day of rest as the flavors meld together beautifully. You can bake the cake up to two days ahead and store it tightly wrapped at room temperature. Once frosted the cake should be refrigerated and consumed within 3 to 4 days. Let it come to room temperature before serving for the best flavor and texture experience.

Perfect Olive Oil Selection

The olive oil you choose significantly impacts this cake's flavor profile. I recommend using a good quality extra virgin olive oil with fruity rather than peppery notes. Spanish or Greek varieties often work best here with their smooth characteristics. Avoid using an extremely robust or bitter olive oil as it can overpower the delicate lemon and pistachio flavors. This is one recipe where the quality of your olive oil truly shines through.

Serving Suggestions

While this cake is delightful on its own it pairs wonderfully with certain accompaniments. Serve slices with a dollop of lightly sweetened whipped cream or a small scoop of vanilla bean ice cream for special occasions. For brunch offerings it works beautifully alongside a cup of Earl Grey tea or espresso. During summer months fresh berries particularly raspberries or blackberries make an excellent addition to the plate creating a beautiful color contrast and complementary flavor.

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This cake brings a perfect balance of citrusy freshness and nutty richness—making it a wonderful addition to any table!

Frequently Asked Questions

→ Can I use regular pistachios instead of ground pistachios?

Yes, you can use regular pistachios and grind them yourself. Simply pulse whole, shelled pistachios in a food processor until they reach a fine, sandy texture. Be careful not to over-process or you'll end up with pistachio butter.

→ What type of olive oil works best for this cake?

Use a good quality extra virgin olive oil with a mild to medium flavor profile. An olive oil with fruity notes complements the lemon beautifully, while avoiding oils with strong peppery or bitter characteristics that might overpower the cake.

→ Can I make this cake dairy-free?

Yes, you can substitute the buttermilk with a plant-based alternative by mixing 1/2 cup non-dairy milk with 1/2 tablespoon lemon juice or vinegar. For the frosting, use dairy-free cream cheese and coconut cream instead of heavy cream.

→ How should I store this cake?

Store the frosted cake in an airtight container in the refrigerator for up to 4-5 days. Let it sit at room temperature for about 30 minutes before serving for the best flavor and texture.

→ Can I bake this in a different size pan?

Yes, you can use a 9-inch round cake pan or a loaf pan, but you'll need to adjust the baking time accordingly. A round pan may take 25-35 minutes, while a loaf pan might need 45-55 minutes. Always test with a toothpick to ensure it's done.

→ What can I use if I don't have buttermilk?

You can make a quick buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5-10 minutes until it begins to curdle slightly before using.