Lemon Pistachio Olive Cake

This nutty lemon olive oil cake combines the smooth richness of olive oil with tangy citrus flavors and crunchy pistachios, making a classy dessert that's both decadent and refreshing. The tangy cream cheese topping perfectly balances the earthy cake underneath.

I came up with this cake when my sister wanted something different for her birthday instead of the usual chocolate option. Everyone loved the pistachio-lemon pairing so much that my family asks for it at practically every get-together now.

Ingredients

• All Purpose Flour: Gives the cake its foundation while keeping it soft
• Ground Pistachios: Bring a lovely greenish color and earthy taste that sets this cake apart
• Baking Powder and Baking Soda: Team up to help your cake puff up nicely
• Fine Sea Salt: Boosts every flavor, especially the nutty and citrus notes
• Eggs: Hold everything together and add richness, use large ones for best results
• Granulated Cane Sugar: Adds a purer sweetness than regular white sugar
• Extra Virgin Olive Oil: Keeps everything juicy with a slight fruity touch, pick quality but not too strong
• Buttermilk: Makes the cake tender and adds a nice zing
• Lemon Zest: Packs those fragrant oils that give intense citrus punch
• Lemon Juice: Adds a fresh kick that lifts the whole cake
• Vanilla Extract: Ties all flavors together and makes the nuts taste better
• Cream Cheese: Gives that nice tang that cuts through sweetness
• Heavy Cream: Makes the frosting fluffy and light
• Powdered Sugar: Gives sweetness and helps frosting keep its shape
• Lemon Zest and Juice: Mirror the cake flavors for a consistent taste

Step-by-Step Instructions

Prepare the Oven and Pan:

Put your oven rack in the middle and heat to 350°F. Put parchment paper in an 8×8 inch pan with extra hanging over the sides so you can lift the cake out easily. The square shape gives nice even pieces and the paper stops any sticking.

Mix Dry Ingredients:

Put flour, ground pistachios, baking powder, baking soda, and salt into a big bowl. Stir them together really well so the rising agents spread out evenly. This really matters for getting the same texture throughout your cake.

Combine Wet Ingredients:

Make a hole in the middle of your dry mix. Pour eggs, sugar, olive oil, and buttermilk into this hole. First stir just these wet things until they're smooth before mixing in the dry stuff. This way stops you from overmixing which can make your cake tough.

Add Flavor Elements:

Gently mix in lemon zest, lemon juice, and vanilla. Don't stir too much now since that can make your cake dense. Just fold until everything's mixed and you don't see any dry patches.

Bake the Cake:

Pour your mix into the pan and smooth the top. Bake for 30 to 40 minutes until the middle is done and a toothpick comes out clean or with tiny moist bits. The cake should bounce back slightly when you touch the middle.

Cool Completely:

Let the cake sit in the pan for 15 minutes then use the paper to lift it onto a cooling rack. Let it cool all the way before adding frosting, about 1 to 2 hours. This wait stops your frosting from melting.

Prepare the Frosting:

Beat soft cream cheese until smooth for about 1 to 2 minutes. Slowly add powdered sugar, mixing until fully combined. Add heavy cream, lemon zest and juice, then whip on medium-high until it's light and fluffy. Your frosting should form soft peaks.

Frost and Serve:

Spread frosting evenly on your cooled cake. For a homey look, make swirls with the back of a spoon. Top with extra lemon zest and chopped pistachios if you want.

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I love the ground pistachios part of this recipe most. I found out that slightly toasting them before grinding really brings out their flavor. The first time I made this for friends, someone said it reminded them of their grandma's baking in Sicily, which made me so happy.

Make Ahead and Storage

This cake gets better after sitting for a day as all the flavors blend together nicely. You can make it up to two days before and keep it wrapped tight at room temperature. After you've added frosting, keep it in the fridge and eat within 3 to 4 days. Let it warm up to room temperature before eating so you get the best taste and feel.

Perfect Olive Oil Selection

The type of olive oil you pick really changes how this cake tastes. I suggest using a nice extra virgin olive oil that's fruity rather than spicy. Spanish or Greek kinds usually work great with their smooth taste. Don't use super strong or bitter olive oil since it can overpower the gentle lemon and pistachio flavors. This is a recipe where using good olive oil really makes a difference.

Serving Suggestions

This cake tastes great by itself but goes really well with other things too. Try it with a bit of lightly sweetened whipped cream or a small scoop of vanilla ice cream for special times. For brunch, it's perfect with Earl Grey tea or coffee. In summer, add some fresh berries like raspberries or blackberries on the side for pretty colors and flavors that go well together.

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This cake hits that sweet spot between fresh citrus zing and rich nutty depth—it'll be a hit whenever you serve it!

Frequently Asked Questions

→ Can I grind my own pistachios for this cake?

Absolutely! Use a food processor to grind unsalted, shelled pistachios into a fine, crumbly texture. Just make sure to stop before it turns into paste or pistachio butter.

→ What kind of olive oil should I pick?

Choose mild or fruity extra virgin olive oil for this cake. It complements the lemon without making the flavors too overpowering. Steer clear of oils that are very peppery or bitter.

→ Is there a way to make this cake vegan-friendly?

Yes, try replacing the buttermilk with non-dairy milk combined with 1/2 tablespoon of lemon juice or vinegar. For the frosting, use plant-based cream cheese and swap heavy cream with coconut cream.

→ How do I properly store this cake?

Keep the cake in the fridge, stored in a container with a tight seal, for up to 4-5 days. Take it out about half an hour before serving so it's at room temperature.

→ Can I use a different pan size?

Yes, a 9-inch round pan or loaf pan works fine. Just adjust the baking time. A round pan might bake in 25-35 minutes, while a loaf pan could take 45-55 minutes. Check readiness with a toothpick.

→ What’s a quick buttermilk substitute?

Mix 1/2 tablespoon of either lemon juice or vinegar with 1/2 cup of milk. Let it sit for 5-10 minutes until it thickens slightly, then it's ready to use.