Lemon & Pistachio Olive Oil Cake
There’s nothing like a slice of cake that feels decadent but still makes you feel good—like you can have your cake and eat it too, without the sugar crash. This Lemon & Pistachio Olive Oil Cake combines the zesty brightness of lemon with the earthy richness of pistachios, all tied together with the heart-healthy goodness of olive oil. Get ready to bake something that feels like a celebration in every bite.
What You’ll Need:
For the cake:
Zest of 3–4 lemons (organic or scrub to remove wax)
⅔ cup pure maple syrup
1 tsp vanilla extract
½ tsp fine sea salt
2 large eggs, room temp
⅔ cup olive oil (choose a good one—you’ll taste it!)
1¾ cups cake flour
¾ tsp baking powder
¼ tsp baking soda
¾ cup kefir or buttermilk
¼ cup freshly squeezed lemon juice
For the glaze:
½ cup lemon juice (fresh is best)
⅓ cup maple syrup
👩🍳 How to Make It:
Step 1: Set the stage
Preheat that oven to 350°F. Grease and flour an 8-inch round cake pan (3 inches high is ideal, this baby rises!). Bonus points if you line the bottom with parchment—go you.
Step 2: Zest therapy
In a big bowl, pour in your maple syrup. Then zest those lemons right over it. Now pause and rub the zest into the syrup with your fingertips like you're giving it a mini massage. It’ll smell amazing. This is what "infusing flavor" actually looks like.
Step 3: Egg showtime
Crack in your eggs and beat them into the syrup mixture until it turns light and creamy—pale yellow and a little fluffy. This is the airiness your cake will thank you for later. Stir in the vanilla and salt like you know what you’re doing (because you do).
Step 4: Olive oil moment
With the mixer running, slowly drizzle in the olive oil like you're on a cooking show. It should look smooth and a little glossy. We’re emulsifying, baby.
Step 5: Dry stuff meets the party
Sift your flour right over the bowl (it’s giving lightness). Add baking powder and soda. Turn your mixer to low—this is not the time for chaos. Mix until just halfway combined.
Step 6: Pour the rest in love
Keep the mixer going and slowly pour in the kefir, then the lemon juice. The batter might look a little curdled at one point. It’s fine. Everything’s fine. Stop mixing the second it’s all combined—no one likes an overmixed cake.
Step 7: Bake her up
Pour the batter into the prepared pan and smooth the top like frosting a baby’s cheek. Bake for 30–40 minutes, until it’s golden, puffed, and a toothpick comes out clean.
While that beauty bakes, make your lemon soak:
Add lemon juice and maple syrup to a little saucepan. Heat gently over medium—just until the syrup is dissolved. No need to boil, we’re not making candy here.
Final Touch: The soak & the serve 💫
As soon as your cake is out of the oven, poke it all over with a skewer or toothpick—like polka dots.
Slowly pour the warm lemon soak over the whole thing, focusing on the center (it’s thirsty). Don’t worry if some runs down the sides—rustic charm, baby.
Let it cool in the pan completely. This part is important. The soak needs time to cuddle up with the crumb.
Hosting Tips 🍽️
This cake gets better as it sits. Day 2? Even more lemony and lush.
Serve it with a little whipped cream or Greek yogurt and fresh berries if you want to dress it up.
Perfect with coffee, tea, or a sparkling something. Yes, even a grapefruit spritz. You’re the host—you make the rules.
This Lemon & Pistachio Olive Oil Cake is everything you want in a light yet indulgent treat.