Why You’ll Love This Recipe
This cake balances the fresh zing of lemon with the earthy flavor of pistachios, creating a sophisticated yet approachable dessert. The use of olive oil keeps the cake moist and tender, while the mascarpone whipped cream adds a creamy, airy finish. Gluten-free friendly and easy to prepare, it’s ideal for celebrations or a simple indulgence.
ingredients
For the Cake:
- 1 cup cane sugar or granulated sugar (200g)
- 2 tbsp lemon zest (14g, from about 2–3 lemons)
- 3 large eggs
- ¾ cup extra virgin olive oil (150ml)
- ½ cup milk of choice (115ml, preferably whole milk)
- ¼ cup fresh lemon juice (56ml, from about 1–2 lemons)
- 1 tsp vanilla extract
- 1½ cups gluten-free 1-to-1 flour or all-purpose flour (186g)
- 1 cup finely ground pistachios (116g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
For the Frosting:
- 4 oz mascarpone cheese
- ½ cup powdered sugar (62g)
- Pinch of kosher salt
- ¾ cup heavy cream
- Splash of vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Preheat oven to 350°F (175°C). Grease and line a 9″ springform pan.
- In a large bowl, whisk sugar and lemon zest together until fragrant.
- Add eggs one at a time, whisking well after each addition.
- Mix in olive oil, milk, lemon juice, and vanilla extract until combined.
- In another bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat mascarpone, powdered sugar, and salt until smooth.
- In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture.
- Spread the frosting evenly over the cooled cake before serving.
Servings and timing
- Yield: 1 cake (8–10 slices)
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour 5 minutes
Variations
- Use finely ground almonds or hazelnuts instead of pistachios for a different nutty flavor.
- Add lemon extract for a more intense citrus flavor.
- Decorate with crushed pistachios or extra lemon zest for a beautiful finish.
- Use dairy-free cream and mascarpone alternatives for a vegan version.
storage/reheating
- Storage: Store the cake covered in the refrigerator for up to 3 days.
- Reheating: Serve chilled or at room temperature; avoid reheating to preserve the frosting texture.
FAQs
Can I make this cake gluten-free?
Yes, use a 1-to-1 gluten-free flour blend as suggested.
How finely should the pistachios be ground?
Finely ground pistachios give the best texture and help the cake bake evenly.
Can I substitute the mascarpone frosting?
You can use cream cheese frosting, but mascarpone provides a lighter, creamier texture.
Can I prepare the cake ahead of time?
Yes, the cake can be baked a day ahead and frosted just before serving.
Is olive oil necessary?
Olive oil keeps the cake moist and adds subtle richness but can be replaced with another mild oil.
Can I use regular sugar instead of cane sugar?
Yes, granulated white sugar works just as well.
Can I add other citrus zest?
Yes, lime or orange zest can be added for a different flavor profile.
How should I store leftover cake?
Cover it tightly and refrigerate for up to 3 days.
Can I freeze this cake?
It’s best enjoyed fresh, but you can freeze the unfrosted cake wrapped well for up to 1 month.
Is this cake suitable for special diets?
This recipe is vegetarian and can be adapted for gluten-free diets with the right flour.
Conclusion
Zesty Pistachio Bliss Cake is a beautifully balanced dessert that combines bright lemon flavors with the richness of pistachios and creamy mascarpone. Its tender texture and elegant presentation make it a perfect choice for any special occasion or simply as a delightful treat. Easy to prepare and adaptable, it’s sure to become a favorite in your dessert rotation.
Print
Zesty Pistachio Bliss Cake
- Total Time: 1 hour 5 minutes
- Yield: 1 cake (8–10 slices)
- Diet: Vegetarian
Description
A moist and tender lemon pistachio cake made with olive oil, topped with a light and fluffy mascarpone whipped cream frosting. Gluten-free friendly and bursting with citrusy brightness and nutty richness.
Ingredients
1 cup cane sugar or granulated sugar (200g)
2 tbsp lemon zest (14g, from about 2–3 lemons)
3 large eggs
¾ cup extra virgin olive oil (150ml)
½ cup milk of choice (115ml, preferably whole milk)
¼ cup fresh lemon juice (56ml, from about 1–2 lemons)
1 tsp vanilla extract
1½ cups gluten-free 1-to-1 flour or all-purpose flour (186g)
1 cup finely ground pistachios (116g)
1 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
4 oz mascarpone cheese
½ cup powdered sugar (62g)
Pinch of kosher salt
¾ cup heavy cream
Splash of vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9″ springform pan.
- In a large bowl, whisk sugar and lemon zest together until fragrant.
- Add eggs one at a time, whisking well after each addition.
- Mix in olive oil, milk, lemon juice, and vanilla extract until combined.
- In another bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat mascarpone, powdered sugar, and salt until smooth.
- In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture.
- Spread the frosting evenly over the cooled cake before serving.
Notes
Use finely ground almonds or hazelnuts instead of pistachios for a different nutty flavor.
Add lemon extract for a more intense citrus flavor.
Decorate with crushed pistachios or extra lemon zest for a beautiful finish.
Use dairy-free cream and mascarpone alternatives for a vegan version.
Store covered in the refrigerator for up to 3 days.
Serve chilled or at room temperature; avoid reheating to preserve frosting texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 320-370 kcal
- Sugar: Approx. 25-30g
- Sodium: Approx. 150-180mg
- Fat: Approx. 22-25g
- Saturated Fat: Approx. 10-12g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 28-32g
- Fiber: Approx. 2-3g
- Protein: Approx. 6-7g
- Cholesterol: Approx. 70-80mg
