Pistachio Lemon Olive Oil Cake

Ingredients

For the Pistachio Lemon Olive Oil Cake:

• 1 cup All Purpose Flour
• 1 cup Ground Pistachios
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Fine Sea Salt
• 3 large Eggs
• 1 cup Granulated Cane Sugar
• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Buttermilk
• Zest of 1-2 Lemons
• 1/4 cup Lemon Juice
• 1 tsp. Vanilla Extract

For the Lemon Cream Cheese Frosting:

• 4 oz. Cream Cheese, softened
• 1/4 cup Heavy Cream
• 1 cup Powdered Sugar
• Zest of 1 Lemon
• Juice of 1/2 Lemon

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Instructions

For the Pistachio Lemon Olive Oil Cake:

1. Preheat the oven to 350°F. Line an 8x8″ baking pan with parchment paper.
2. In a large bowl, combine the flour, ground pistachios, baking powder, baking soda, and sea salt. Mix well.
3. Create a well in the center of the dry ingredients. Add the eggs, granulated sugar, olive oil, and buttermilk into the well.
   • Whisk the wet ingredients together first, then fold in the dry ingredients until combined.
4. Fold in the lemon zest, lemon juice, and vanilla extract.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-40 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before frosting.

For the Lemon Cream Cheese Frosting:

1. In the bowl of a stand mixer, add the softened cream cheese and beat for 1-2 minutes until smooth.
2. Add the powdered sugar and beat until smooth again.
3. Add the heavy cream, lemon zest, and lemon juice, and whisk on medium-high speed for about 2-3 minutes until light and fluffy.
4. Once the cake has cooled, spread the frosting over the top.