Lemon Pistachio Cake

This lemon pistachio cake is one of my favorite desserts to make when I want something simple yet impressive. I love that it comes together in one bowl and uses olive oil instead of butter, which keeps the cake incredibly moist and tender. The bright lemon flavor paired with earthy pistachios feels balanced and fresh, and the mascarpone whipped cream frosting makes every slice feel special without being too heavy.

Why You’ll Love This Recipe

I love this recipe because it is easy, reliable, and perfect for both casual days and special occasions. I don’t need any complicated techniques or layers, which makes baking feel relaxed instead of stressful. The lemon adds a fresh, zesty flavor, while the pistachios bring a subtle nuttiness that works beautifully with the olive oil. I also appreciate that this cake is naturally gluten free when made with the right flour, yet it tastes just as good as a traditional cake.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the lemon pistachio cake, I use
1 cup cane sugar or granulated sugar
2 tablespoons lemon zest (from about 2 to 3 lemons)
3 large eggs
¾ cup extra virgin olive oil
½ cup milk of choice
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1½ cups gluten free 1-to-1 flour or all-purpose flour
1 cup finely ground pistachios
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt

For the mascarpone whipped cream frosting, I use
4 ounces mascarpone cheese
½ cup powdered sugar
1 pinch kosher salt
¾ cup heavy cream
1 small splash vanilla extract

Directions

I start by preheating my oven to 350°F and greasing a 9-inch cake pan. I line the bottom with parchment paper and lightly grease it again to prevent sticking.

In a large bowl, I add the sugar and lemon zest. I use my hands to massage them together until the sugar becomes fragrant and slightly moist, which helps release the lemon oils.

Next, I whisk in the eggs, olive oil, milk, lemon juice, and vanilla extract until the mixture is smooth and fully combined.

I then add the flour, ground pistachios, baking powder, baking soda, and salt. I gently fold everything together with a spatula until just combined, being careful not to overmix.

I pour the batter into the prepared pan and bake it for 35 to 40 minutes, until the top is set and a toothpick inserted into the center comes out clean. I let the cake cool completely in the pan, which usually takes about 2 hours.

Once the cake is fully cooled, I prepare the frosting by beating the mascarpone cheese and powdered sugar until smooth. I add the heavy cream, vanilla, and salt, then whip until stiff peaks form. I spread the frosting evenly over the top of the cake and finish with extra crushed pistachios or lemon slices if I want a decorative touch.

Servings And Timing

I usually slice this cake into 12 servings.

Prep time is about 30 minutes, baking time is 35 to 40 minutes, and cooling time is around 2 hours. The total time needed is approximately 3 hours.

Variations

When I want a lighter topping, I sometimes skip the frosting and drizzle the cake with a simple lemon glaze made from powdered sugar and lemon juice. I also like swapping pistachios for finely ground almonds for a different nutty flavor. If I need a dairy-free version, I use a non-dairy milk in the cake and top it with a dairy-free whipped topping or glaze.

Storage/Reheating

Because of the mascarpone whipped cream frosting, I always store this cake in the refrigerator. I usually keep it covered in the cake pan or transfer slices to an airtight container. The cake stays moist and delicious for up to four days. I don’t reheat it, but I like letting slices sit at room temperature for a few minutes before serving.

FAQs

Can I make this cake ahead of time?

I often bake the cake one day ahead and store it unfrosted in the refrigerator. I add the frosting on the day I plan to serve it.

What type of olive oil should I use?

I prefer using a good-quality extra virgin olive oil with a mild flavor since it plays a big role in the taste of the cake.

Can I use regular flour instead of gluten free flour?

I have made this cake with regular all-purpose flour using the same measurements, and it works perfectly if gluten free baking is not required.

Is this cake overly sweet?

I find the sweetness very balanced. The lemon adds brightness, and the pistachios keep it from tasting too sugary.

Can I freeze this cake?

I don’t freeze the frosted cake, but I do freeze unfrosted slices. I thaw them in the refrigerator and add fresh frosting before serving.

Conclusion

This lemon pistachio cake is a dessert I truly enjoy making and sharing. I love how approachable it is while still feeling elegant and special. The combination of citrus, pistachio, olive oil, and mascarpone creates a cake that feels timeless, flavorful, and perfect for almost any occasion.

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