Can I use a different oil instead of olive oil?

A light vegetable oil can be used, though you'll miss the distinctive flavor olive oil imparts.

How long can I store leftovers?

The cake can be stored in an airtight container at room temperature for up to 3 days.

Can this cake be made gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend at a 1:1 ratio.

What if I don't have pistachios?

Walnuts or almonds can be used as an alternative for a slight flavor change.

Can I freeze the cake?

Yes, wrap the cooled cake tightly in plastic wrap and place in a freezer-safe bag for up to one month. Defrost overnight in the refrigerator.

Zesty Greek Lemon and Olive Oil Cake with Pistachios

Name: Zesty Greek Lemon and Olive Oil Cake with Pistachios
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ¾ cup granulated sugar; Zest of 2 large lemons; ¾ cup extra-virgin olive oil; 3 large eggs, room temperature; ½ cup Greek yogurt; ¼ cup freshly squeezed lemon juice; ½ cup chopped unsalted pistachios; ¼ cup turbinado sugar; Pinch of salt; 1 cup powdered sugar; 2 tbsp freshly squeezed lemon juice; 1 tsp lemon zest

A Mediterranean Delight

This light and flavorful cake combines zesty lemons and rich olive oil, highlighted with a crunchy pistachio topping for a perfect balance of sweet and savory.

1 h 30 min
8
Intermediate

Ingredients

For the Cake

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup granulated sugar

Zest of 2 large lemons

¾ cup extra-virgin olive oil

3 large eggs, room temperature

½ cup Greek yogurt

¼ cup freshly squeezed lemon juice

For the Pistachio Topping

½ cup chopped unsalted pistachios

¼ cup turbinado sugar

Pinch of salt

For the Glaze

1 cup powdered sugar

2 tbsp freshly squeezed lemon juice

1 tsp lemon zest

Preparation

Preparing the Cake

Preheat Oven

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.

Mix Dry Ingredients

In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.

Combine Wet Ingredients

In another bowl, rub the lemon zest into the sugar with your fingers until fragrant, then whisk in the olive oil, eggs, Greek yogurt, and lemon juice until smooth.

Preparing the Pistachio Topping

Combine Topping Ingredients

Combine the chopped pistachios, turbinado sugar, and a pinch of salt in a small bowl. Set aside.

Ensure all ingredients are at room temperature before beginning. Pro Tip: Whisk the sugar and lemon zest together for an even distribution of citrus flavor.

Cooking Process

Mix & Combine

Slowly combine the wet ingredients with the dry ingredients, stirring just until combined.

Pour & Top

Pour the batter into the prepared pan and sprinkle the pistachio topping evenly over the top.

Bake & Cool

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Plating & Serving