November 5, 2024

Lemon Pistachio Cake

Name: Lemon Pistachio Cake
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Ingredients: 1 cup cane sugar (or granulated sugar (200g)); 2 tbsp lemon zest ((14g, from about 2-3 lemons)); 3 large eggs; ¾ cup extra virgin olive oil ((150ml)); ½ cup milk of choice ((115ml, I prefer whole milk)); ¼ cup fresh lemon juice ((56ml, from about 1-2 lemons)); 1 tsp vanilla extract; 1.5 cups gluten free 1-to-1 flour (or normal AP flour (186g)*); 1 cup finely ground pistachios ((116g) SEE NOTE**); 1 tsp baking powder; ¼ tsp baking soda; ½ tsp kosher salt; 4 oz mascarpone cheese; ½ cup powdered sugar ((62g)); pinch of kosher salt; ¾ cup heavy cream; splash of vanilla extract

WHAT'S SPECIAL

An effortless yet elegant dessert, perfect for any occasion!

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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. It’s finished off with a luxurious layer of mascarpone whipped cream frosting for a truly craveable and fully gluten free dessert.

lemon pistachio cake topped with mascarpone whipped cream frosting, pistachios and lemon slices

It’s funny because my dream job as a kid was to be a professional cake decorator. I was so obsessed with watching Ace of Cakes and Cake Boss. Now fast forward to today, and I mostly focus on creating savory recipes. Baking is such a precise art and science, and while I love dabbling in it on the occasion, I definitely do not consider myself an expert. But one thing I think that anyone can bake is an olive oil cake!

This lemon pistachio cake is incredibly easy – it’s made all in one bowl, doesn’t require any fancy techniques, and is just one layer so you don’t have to deal with the nerve-wracking process of stacking. In other words, it’s pretty foolproof. Plus, the use of olive oil instead of butter keeps this cake super moist and flavorful.

I’m also dedicating this lemon pistachio flavor combo to my husband who is the world’s biggest pistachio fan. And you know what…his obsession is so valid. It’s the perfect combination of bright, citrusy flavor and earthy, nutty pistachios. I plan to make this lemon pistachio cake year round for pretty much every special occasion…Thanksgiving, Christmas, St. Patrick’s Day, birthdays and everything in between.

Why You’ll Love this Lemon Pistachio Cake

This simple cake is made all in one bowl!
It’s full of bright, zesty lemon flavor and earthy, nutty pistachios.
This lemon pistachio cake is gluten free and you wouldn’t even know.
It’s incredibly moist by using olive oil instead of butter.
The mascarpone whipped cream frosting is the perfect, luscious topping.
It’s easy to make with no stacking required.

slice of lemon pistachio cake on a plate with cake stand in the background

What You Need to Make this Lemon Pistachio Cake

For the Lemon Pistachio Cake:

Cane Sugar: Or granulated sugar. I have NOT tried this with coconut sugar, although it should work but will change the color of the cake. I wouldn’t recommend substituting a zero-calorie sweetener like monkfruit.
Lemons: We will be using both the zest and juice for the ultimate lemon flavor! I would recommend buying about 3 large lemons for this recipe.
Eggs: This recipe calls for 3 large eggs and there are no substitutions AKA you can’t make this recipe vegan…sorry!
Extra Virgin Olive Oil: We’re using EVOO instead of butter for a truly moist cake and uniquely delicious flavor. I like this California Olive Ranch one.
Milk: Use whatever milk you prefer or have on hand, but I recommend whole milk. If you’re dairy-free, try to use a thick and creamy non-dairy milk that’s unsweetened and unflavored.
Vanilla Extract: Can’t have a cake without it!
Gluten Free 1-to-1 Flour: My favorite brands are Bob’s Red Mill and King Arthur Flour. Both of these contain xanthan gum which is a crucial ingredient! If you’re not gluten free, you can use an equal amount of normal AP flour.
Pistachios: Be sure to buy raw, unsalted pistachios. Then, remove the shells if if necessary and add them to a food processor. Pulse until they are broken up into really small pieces.
Baking Powder & Soda: Leavening agents for this cake.
Kosher Salt: Even sweet recipes need some salt!

For the Mascarpone Whipped Cream Frosting:

Mascarpone Cheese: Mascarpone is an italian-style cream cheese that’s made with cream instead of milk. As a result, it has a richer and less sour flavor. You can find it at most grocery stores near the other cheeses like ricotta, mozzarella, etc.
Powdered Sugar: Also called confectioners sugar, this will help create a lightly sweet frosting.
Kosher Salt: A pinch of salt to enhance the flavors of the frosting.
Heavy Cream: We call it heavy cream here in the US, but it’s often called “double cream” in other countries.
Vanilla Extract: Duh! I just got this big jug of it on Amazon for super cheap and it’s lasting me forever.

ingredients for mascarpone whipped cream frosting

How To Make this Olive Oil Pistachio Cake

Preheat Oven and Prepare Cake Pan:

First, preheat your oven to 350F and grease the bottom and sides of your cake pan. Then, add a circle of parchment paper to the bottom of the pan, followed by more oil or spray.

Massage Lemon Zest into Sugar:

In a large bowl, use your hands to massage the lemon zest into the sugar for several minutes. This releases the oils in the zest and helps impart a stronger lemon flavor.

Add Wet Ingredients:

Then, add the eggs, EVOO, milk, lemon juice and vanilla to the bowl and whisk until smooth and combined.

Add Remaining Dry Ingredients:

Next, add in the remaining cake ingredients (gluten free flour, ground pistachios, baking soda, baking powder and kosher salt) and stir with a spatula until the flour is just combined – do not overmix!

Pour into Cake Pan & Bake:

Pour cake batter into prepared pan. Then, transfer it to the oven to bake for about 30 minutes. Let cool completely (about 2 hours) before adding the frosting.

Prepare Frosting, Top & Enjoy:

Once the cake has cooled, add mascarpone and powdered sugar to a large bowl (or the bowl of a stand mixer) and beat until smooth and combined. Then, add in heavy cream and vanilla extract and beat again until stiff peaks form.

Finally, spread mascarpone whipped cream frosting evenly over the top of the cooled cake. Top with extra crushed pistachios and lemon slices. Enjoy!

mascarpone whipped cream frosting in glass mixing bowl

What Type of Olive Oil Should I Use for this Lemon Pistachio Cake?

Since this is an olive oil cake, it’s important that you pick a good quality extra virgin olive oil that you genuinely like the taste of. I personally use and prefer this one from California Olive Ranch.

Equipment Recommendations:

9″ Springform Cake Pan: Although not a requirement for this recipe, I much prefer using a springform cake pan as it’s easier to get the finished cake out. In a pinch, you could use a normal 9″ circle cake pan, or even a square cake pan/baking dish.
Digital Food Scale: I strongly recommend that you use a kitchen scale to measure all your ingredients – especially for baking recipes! They are super cheap on Amazon and one of my most used kitchen items.
Food Processor: I have this small one which is really convenient for crushing up the pistachios. You could try using a blender, but be careful not to over-blend or it will turn into pistachio butter.
Hand Mixer or Stand Mixer: This will save you some time and effort when making the mascarpone whipped cream frosting.
Offset Spatula: This little tool will make you feel like a cake decorating pro and help you spread on the mascarpone whipped cream frosting.

overhead shot of lemon pistachio cake with a spatula taking a slice out

Can I Make this Lemon Pistachio Cake Dairy Free?

This Lemon Pistachio Cake is already gluten free and you can easily make it dairy free too. The only dairy-containing ingredient in the cake itself is milk. I prefer to use whole milk, but if you’re dairy-free, just use your favorite rich and creamy non-dairy milk such as unsweetened almond milk, oat milk or full-fat canned coconut milk.

As for the mascarpone whipped cream frosting – I’m not aware of any vegan brands of mascarpone, however I know that there are plenty of homemade recipes on the internet. And there are TONS of heavy cream alternatives available at grocery stores these days…some of my favorites are Country Crock Plant Cream and the Trader Joe’s brand. So, in a pinch you can just make a dairy-free whipped cream frosting and omit the mascarpone altogether. Or, go with a simple glaze using powdered sugar and lemon juice.

slice of lemon pistachio cake on small plate with black fork taking a bite out

How Should I Store Leftover Lemon Pistachio Cake?

Since this Lemon Pistachio Cake is topped with a mascarpone whipped cream frosting, it’s crucial that you store it in the refrigerator. The easiest way to do so is just by leaving it in the cake pan and then wrapping the top with plastic wrap. Luckily, this cake is super moist so it stays delicious for several days!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Dessert Recipes?

5 from 11 votes

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. It's finished off with a luxurious layer of mascarpone whipped cream frosting for a truly craveable and fully gluten free dessert.

Servings slices

Prep Time 30

Cook Time 30

Cooling Time 2

Total Time 3

Equipment

parchment paper
Food Processor
kitchen scale (optional)
2 large bowls
microplane zester
whisk
spatula
9" springform cake pan
hand mixer or stand mixer