Lemon Olive Oil Pistachio Cake

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x


Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio




  • 1 cup shelled raw pistachios*
  • 1 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/3 c. extra-virgin olive oil
  • 1/3 c. almond milk
  • 3/4 c. pure cane sugar
  • 3 large eggs
  • 1 tbsp. lemon zest
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. chopped pistachios, for garnish


  • 1 c. powdered sugar
  • 1 tbsp. lemon zest
  • 2 to 3 tbsp. fresh lemon juice


Preheat the oven to 350°F and lightly spray 2 (6-inch) mini cake pans or 1 loaf pan.

Process the pistachios in a blender to produce a coarse meal or flour. Measure 1 cup of pistachio flour.

In a medium bowl, whisk together the 1 cup of pistachio flour, the all-purpose flour, baking powder, and salt.

In a large bowl, combine the olive oil, almond milk, sugar, eggs, lemon zest, and lemon juice. Whisk vigorously until frothy. Fold in the dry ingredients and mix until just combined.

Pour the batter into the prepared pans and bake until a toothpick inserted in the middle comes out clean, about 35 minutes for mini cakes and 45 minutes for a loaf. Let cool for 10 minutes, then remove from the pan and cool completely on a wire rack.

Make the glaze: In a medium bowl, combine the powdered sugar, lemon zest, and lemon juice as needed to make a smooth, pourable glaze. Drizzle over the cooled cake and garnish with the chopped pistachios.


*Can be substituted for 1 cup almond flour.

My notes: I pulled the cakes out at the 30 minute mark as my oven tends to run a little warm. I went with a thicker glaze to top the cakes since I didn’t have cute cake molds like Jeanine. To do so, I made a 1.5 recipe of the glaze, thickening it with a bit of heavy cream, eyeballing the consistency until it was thick but spreadable.

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