Ingredients
For the Lemon Pistachio Cake:
- 1 cup cane sugar or granulated sugar
- 2 tablespoons lemon zest (from 2–3 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:
- 4 ounces mascarpone cheese
- ½ cup powdered sugar
- 1 pinch kosher salt
- ¾ cup heavy cream
- 1 small splash vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
- In a large bowl, combine sugar and lemon zest. Massage together with your hands until fragrant and slightly moist.
- Whisk in eggs, olive oil, milk, lemon juice, and vanilla extract until smooth.
- Gently fold in flour, ground pistachios, baking powder, baking soda, and salt until just combined.
- Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan (about 2 hours).
- For the frosting: Beat mascarpone and powdered sugar until smooth. Add heavy cream, vanilla, and salt. Whip until stiff peaks form.
- Spread frosting over cooled cake. Garnish with crushed pistachios or lemon slices, if desired.
Notes
- Use high-quality olive oil with a mild flavor for best results.
- Make the cake ahead and frost the day of serving.
- Skip frosting and use a lemon glaze for a lighter version.
- For dairy-free, use plant-based milk and a non-dairy whipped topping.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
