Lemon Pistachio Olive Oil Cake

• •1 cup Cane sugar
• •2 tablespoons Finely grated lemon zest
• •3 Large eggs
• •¾ cup Extra-virgin olive oil
• •½ cup Milk
• •¼ cup Fresh lemon juice
• •1 teaspoon Vanilla extract
• •1 ½ cups All-purpose flour
• •1 cup Finely ground pistachios
• •1 teaspoon Baking powder
• •¼ teaspoon Baking soda
• •½ teaspoon Kosher salt
• • Whipped cream
• • Crushed pistachios
• • Fresh lemon zest

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Prepare an 8- or 9-inch round cake pan by greasing its bottom and sides. Line the bottom with a round piece of parchment paper, then lightly grease the parchment as well. Set the prepared pan aside.

2. 2

   In a large mixing bowl, combine the cane sugar and finely grated lemon zest. Use your fingertips to gently massage the zest into the sugar for 2 to 3 minutes, or until the sugar becomes fragrant and slightly moist. This process helps release the natural oils from the lemon zest, enhancing the lemon flavor in the cake.

3. 3

   Add the large eggs to the lemon-sugar mixture and whisk until the mixture is smooth and thoroughly combined. Gradually drizzle in the extra-virgin olive oil while continuously whisking. Afterward, add the milk, fresh lemon juice, and vanilla extract, and whisk until all ingredients are fully incorporated.

4. 4

   In a separate bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, baking soda, and kosher salt. Gradually add these dry ingredients to the wet ingredients, gently folding with a spatula until just combined. Be careful not to overmix the batter; stop as soon as there are no visible streaks of flour.

5. 5

   Pour the batter into the prepared cake pan and gently smooth the top. Bake for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If using a 9-inch pan, start checking for doneness a few minutes earlier, as the baking time might be slightly shorter.

6. 6

   Remove the cake from the oven and allow it to cool in the pan for approximately 2 hours, or until it is completely cool. Ensuring the cake is fully cooled before decorating will result in the cleanest slices and best texture.

7. 7

   Once the cake has cooled, top it with your preferred whipped cream. Generously sprinkle crushed pistachios over the top, and if desired, add a little extra fresh lemon zest for garnish. Slice and serve the cake at room temperature.