Pistachio Lemon Olive Oil Cake

Servings: 12

For the Pistachio Lemon Olive Oil Cake:

• 1 cup All Purpose Flour
• 1 cup Ground Pistachios
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Fine Sea Salt
• 3 large Eggs
• 1 cup Granulated Cane Sugar
• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Buttermilk
• Zest of 1-2 Lemons
• 1/4 cup Lemon Juice
• 1 tsp. Vanilla Extract

For the Lemon Cream Cheese Frosting:

• 4 oz. Cream Cheese, softened
• 1/4 cup Heavy Cream
• 1 cup Powdered Sugar
• Zest of 1 Lemon
• Juice of 1/2 Lemon

For the Pistachio Lemon Olive Oil Cake:

1. Preheat the oven to 350F. Line a 8x8" baking pan with parchment paper.
2. In a large bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt. Mix well.
3. Create a well in the center of the dry ingredients to add the eggs, sugar, olive oil, and buttermilk. Whisk the wet ingredients together first, then fold in the dry ingredients.
4. Fold in the lemon zest, lemon juice, and vanilla.
5. Pour the batter into the prepared baking pan.
6. Bake for 30-40 minutes, until the centers are set and a toothpick inserted into the center comes out clean.
7. Let cool completely before frosting.

For the Lemon Cream Cheese Frosting:

1. In the bowl of a stand mixer, add the softened cream cheese. Beat for 1-2 minutes, until smooth.
2. Add the powdered sugar and beat until smooth once again.
3. Add the heavy cream, lemon zest, and lemon juice.
4. Whisk on medium-high speed until light and fluffy, about 2-3 minutes.
5. Frost the cooled olive oil cake to enjoy!