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Moist Lemon Pistachio Cake slice with lemon glaze and chopped pistachios on top, moist crumb inside, sitting on a wooden board.

Lemon Pistachio Cake

A moist, elegant Lemon Pistachio Cake that balances bright lemon zest with rich, nutty pistachios. Made with olive oil for incredible texture and topped with a tangy lemon glaze, it feels fancy but is easy enough for everyday baking.
5 from 1 vote
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Course: Dessert
Cuisine: Italian, Mediterranean
Keyword: Jamie oliver lemon pistachio cake, Lemon Pistachio Cake, Lemon pistachio cake Nigel Slater, Lemon pistachio cake olive oil, Lemon pistachio cake Ottolenghi, Lemon Pistachio cake River Cafe, Old fashioned lemon pistachio cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling & Glazing: 40 minutes
Total Time: 1 hour 50 minutes
Servings: 11 slices
Calories: 325kcal
Cost: $13

Equipment

  • 1 9-inch round cake pan (or 9x5 loaf pan)
  • 1 Food processor (for grinding pistachios)
  • 1 Electric mixer (hand or stand)
  • 1 Fine grater (for zesting lemons)
  • Large mixing bowls
  • Rubber spatula

Ingredients

For the Cake

  • 1 cup Pistachios, shelled - Unsalted
  • 1 ½ cups All-purpose flour
  • 1 ¼ cups Sugar
  • 3 Large eggs - Room temperature
  • ½ cup Olive oil - Extra virgin
  • 2 Lemons Zest + ¼ cup juice - Fresh
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt

For the Lemon Glaze

  • 1 cup Powdered sugar
  • 2–3 tbsp Lemon juice - Fresh
  • 1 teaspoon Lemon zest
  • Pinch Salt

Optional Garnish

  • 2 tablespoon Chopped pistachios - For topping
  • Lemon zest - Extra brightness
  • Edible flowers - Fancy occasions

Instructions

  • Preheat oven to 350°F (175°C). Grease and line cake pan. Grind pistachios into fine crumbs. Mix with flour, baking powder, and salt.
  • Beat eggs and sugar until pale and fluffy, then slowly whisk in olive oil, lemon zest, and juice.
  • Gently fold dry mixture into wet until just combined.
  • Pour batter into prepared pan, smooth top, and bake 45–55 minutes until golden and toothpick comes out clean. Cool completely.
  • Whisk powdered sugar, lemon juice, zest, and salt into glaze. Pour over cooled cake and garnish with pistachios/zest.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1slice | Calories: 325kcal | Carbohydrates: 42g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 220mg | Fiber: 2g | Sugar: 28g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1.6mg