This slightly dense yet tender lemon pistachio cake combines ground pistachios, fresh lemon juice, lemon zest and fragrant olive oil for a beautifully balanced dessert. Use a good-quality extra-virgin olive oil for a subtle fruity note that elevates the cake without tasting overtly of olive oil. The cake is made without a mixer and feels elegant while remaining approachable. It is delicious on its own or served with lightly sweetened whipped cream.
What is an olive oil cake?
Olive oil cakes are a Mediterranean classic. Replacing butter with olive oil yields exceptional moisture and keeps the cake soft for several days. The texture often leans slightly dense but remains light and tender, making olive oil cakes ideal for simple, unfussy presentations.
These cakes are straightforward to prepare: dry ingredients are whisked together in one bowl, while wet ingredients are combined in another, then folded together to make a smooth batter. They are usually not overly sweet and often carry a delicate fruity or peppery hint from the olive oil depending on the variety used.
What type of olive oil is best?
Choose an olive oil you would happily taste on its own. A good extra-virgin olive oil—reasonably priced and fresh—will give the best results. Avoid very cheap or off-flavored oils because the oil plays a central role in both texture and taste. You don’t need to splurge on a specialty bottle, but select an extra-virgin that you enjoy for both cooking and finishing.
Ingredient highlights
A few ingredients deserve emphasis for the best result in this lemon pistachio cake:
- Pistachios – Use unsalted shelled pistachios if possible and grind them finely to blend into the batter for both flavor and texture. If you only have roasted salted pistachios, reduce or omit added salt in the recipe.
- Lemon juice and zest – Fresh lemon juice and freshly grated zest deliver bright, concentrated citrus flavor. Zest contains essential oils that bottled juice cannot replicate.
- Leaveners – A combination of baking powder and baking soda gives a gentle lift while preserving the cake’s tender crumb.
- Kosher salt – Kosher salt is recommended for more precise seasoning. If using table salt, reduce the amount by roughly half.
- Buttermilk – Buttermilk adds richness and a slight tang that complements the lemon. If you don’t have it on hand, make a quick substitute by adding 1 tablespoon of vinegar to 1 cup of milk and letting it sit for 5–10 minutes until it thickens slightly.
Equipment needed
This recipe requires minimal special equipment, but two items will be helpful:
- Food processor or high-powered blender – To grind pistachios to a fine consistency, a food processor is ideal. A powerful blender can work as an alternative.
- 9-inch springform pan – The cake batter is fairly tall, so a springform pan with higher sides prevents overflow and makes removing the cake easier. If using a regular 9-inch cake pan, fill it no more than two-thirds full and save some batter for another use.
FAQs
If you use a standard 9-inch cake pan and pour in all the batter, it will likely overflow. A 9-inch springform pan with taller sides is preferred. If you only have a regular cake pan, fill it to no more than two-thirds full and bake the remaining batter separately or discard it.
Can I use milk instead of buttermilk?
Buttermilk improves tenderness and flavor, so it is recommended. If you do not have buttermilk, make a quick substitute by adding 1 tablespoon of vinegar to 1 cup of milk and letting it stand for 5–10 minutes until slightly curdled before using.
How to store the cake
Thanks to the olive oil, this cake stays moist for several days. If topped with whipped cream, keep the cake covered in the refrigerator for up to five days. Without whipped cream, store the cake covered at room temperature for up to three days; after that, refrigerate to preserve freshness. Serving whipped cream on the side is a good option when you plan to store slices.
Lemon Pistachio Cake
Ingredients
- 2 cups (240 grams) all-purpose flour
- ¾ cup finely ground pistachios (about a heaping ½ cup shelled whole pistachios before grinding)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ¾ cup sugar
- 3 large eggs
- ¼ cup fresh lemon juice (from about 1½ lemons)
- 1 tablespoon lemon zest (from 1 lemon)
- 1 cup buttermilk
- 1 cup olive oil
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly spray or grease the sides.
- In a large bowl, whisk together the flour, ground pistachios, baking powder, baking soda, kosher salt and sugar.
- In a separate bowl, whisk the eggs, lemon juice, lemon zest, buttermilk, olive oil and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake 45–50 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
- Allow the cake to cool in the pan. When cool, run a knife around the edge and remove the springform ring. Top with whipped cream or serve the cream on the side. Garnish with extra lemon zest and crushed pistachios if desired.
Whipped Cream
- Place the heavy cream, powdered sugar and vanilla in a chilled bowl and beat until medium peaks form. Use immediately to top slices or serve alongside the cake.
Notes
- To make a quick buttermilk substitute, add 1 tablespoon vinegar to 1 cup milk, stir and let sit for 5–10 minutes until slightly thickened.
- Recipe adapted from Food 52.
Nutrition
Serving: 1 slice — Calories: 493 kcal (approximate)
If you make this cake, feel free to share photos or notes on social media and enjoy!