This Pistachio Citrus Cake is so unique, it will impress anybody! Featuring a plentiful amount of citrus zest and juice in the batter as well as ground pistachios, this cake is full of flavor and perfect for the springtime. Time to get baking!
Pistachio Citrus Cake Recipe:
Adapted from Chenee Today
- 2 tbsp lemon zest - from about 2 medium lemons
- 1 cup granulated sugar
- ½ cup Vanilla Olive Oil
- 2 tbsp Ascolano Olive Oil
- ¼ cup unsweetened applesauce
- ⅔ cup milk of choice
- 2 tbsp lemon juice
- ½ tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup ground pistachios
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Pistachio Lemon Glaze:
- 3 tbsp lemon juice
- 1¾ cups powdered sugar
- Chopped roasted pistachios for topping
Preheat oven to 350°F. Spray an 8-inch round cake pan with baking spray or line the bottom of the pan with parchment paper.
In a large mixing bowl, combine the sugar and lemon zest. Rub sugar and zest together to thoroughly release oils.
Whisk in the olive oil, applesauce, milk, lemon juice, and vanilla extract, mixing between each addition.
Sift in flour, ground pistachios, baking powder, baking soda, and salt, and fold until just combined.
Transfer batter into prepared pan and bake until a toothpick inserted in center comes out clean, approximately 35 minutes.
Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
For the glaze, whisk together powdered sugar and lemon juice in a bowl. Spread over cooled cake and top with chopped pistachios.