# Lemon Pistachio Cake

This Lemon Pistachio Cake is simple to whip up in one bowl, yet incredibly impressive and always a crowd-pleaser! Made with olive oil instead of butter, this cake is perfectly moist and tender, and it's finished off with a luxurious layer of mascarpone whipped cream frosting for a truly craveable and fully gluten-free dessert.

- Servings: 12 servings
- Total time: 180 min
- Cuisine: Mediterranean
- Category: Baked Goods
- Language: en

## Ingredients

- 1 cup cane sugar or granulated sugar
- 2 tbsp lemon zest from about 2-3 lemons
- 3 large eggs
- 0.75 cup extra virgin olive oil
- 0.5 cup milk of choice, I prefer whole milk
- 0.25 cup fresh lemon juice from about 1-2 lemons
- 1 tsp vanilla extract
- 1.5 cups gluten free 1-to-1 flour or normal AP flour
- 1 cup finely ground pistachios
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp kosher salt
- 4 oz mascarpone cheese
- 0.5 cup powdered sugar
- pinch kosher salt
- 0.75 cup heavy cream
- splash vanilla extract

## Instructions

1. Preheat your oven to 350F and grease the bottom and sides of your cake pan.
2. Add a circle of parchment paper to the bottom of the pan, followed by more oil or spray.
3. In a large bowl, use your hands to massage the lemon zest into the sugar for several minutes to release oils and enhance lemon flavor.
4. Add the eggs, extra virgin olive oil, milk, lemon juice, and vanilla to the bowl and whisk until smooth and combined.
5. Add in the gluten-free flour, ground pistachios, baking soda, baking powder, and kosher salt to the bowl and stir with a spatula until just combined, do not overmix.
6. Pour cake batter into the prepared pan.
7. Transfer the pan to the oven and bake for about 30 minutes.
8. Let the cake cool completely for about 2 hours before adding the frosting.
9. Once the cake has cooled, add mascarpone cheese and powdered sugar to a large bowl or the bowl of a stand mixer and beat until smooth and combined.
10. Then, add in heavy cream and vanilla extract and beat again until stiff peaks form.
11. Spread the mascarpone whipped cream frosting evenly over the top of the cooled cake.
12. Top with extra crushed pistachios and lemon slices.

## Equipment

- parchment paper
- Food Processor
- kitchen scale
- 2 large bowls
- microplane zester
- whisk
- spatula
- 9" springform cake pan
- hand mixer or stand mixer
- Offset Spatula

## Tips

- For accurate results, measure ingredients with a digital kitchen scale.
- If not using a scale, use the spoon and level method for flour.
- Use raw, unsalted shelled pistachios and pulse them in a food processor until finely ground, being careful not to over-pulse into butter.
- Store the cake in the refrigerator due to the mascarpone whipped cream frosting. It stays delicious for several days.
- You can make this cake dairy-free by using non-dairy milk and a dairy-free whipped cream frosting alternative.

## Source

- Original video: https://munchinwithmaddie.blog/lemon-pistachio-cake/
- Recipe page: https://www.cliprecipe.com/recipe/61d2adcd-f1d2-4755-8e94-ea627c603e1e
- Extracted: 2025-11-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt