Simple Recipes for Every Day
Yogurt and Olive Oil Pistachio Cake With Lemon Buttercream
- Serves: 12
- Prep Time: 40 min
- Cook Time: 40 min
Ingredients
- 1 cup unsalted, shelled pistachios
- 2 cups cake flour, plus more for dusting
- 4 teaspoons baking powder
- 2 teaspoons ground cardamom
- ½ teaspoon sea salt
- 2 cups sugar
- 1 cup extra virgin olive oil
- ½ teaspoon vanilla extract
- 6 large eggs
- 1 cup plain Greek yogurt
- 4 tablespoons lemon zest
Lemon Buttercream Frosting
- 1 cup salted butter, plus more for greasing
- 3 tablespoons fresh lemon juice, from 2 lemons
- ½ teaspoon vanilla extract
- 3 cups powdered sugar
Ingredients
- 1 cup unsalted, shelled pistachios
- 2 cups cake flour, plus more for dusting
- 4 teaspoons baking powder
- 2 teaspoons ground cardamom
- ½ teaspoon sea salt
- 2 cups sugar
- 1 cup extra virgin olive oil
- ½ teaspoon vanilla extract
- 6 large eggs
- 1 cup plain Greek yogurt
- 4 tablespoons lemon zest
Lemon Buttercream Frosting
- 1 cup salted butter, plus more for greasing
- 3 tablespoons fresh lemon juice, from 2 lemons
- ½ teaspoon vanilla extract
- 3 cups powdered sugar
Method
Preheat the oven to 350°F with a rack in the center position. Butter the bottom and sides of three (8-inch) round cake pans and line bottoms with parchment paper. Butter the parchment, then dust the pans with flour, knocking out excess.
Using a food processor, pulse the pistachios until finely ground, about 20 times. Add the flour, baking powder, cardamom, and salt, pulse 3-4 times to combine.
In a large bowl, mix together the sugar, olive oil, vanilla, eggs, yogurt, and lemon zest. Stir in the flour mixture.
Divide the batter among the 3 prepared pans. Tap each pan on the counter a few times to level the batter. Bake in the oven for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a baking rack for 10 minutes.
Meanwhile make the frosting. Add the butter, lemon juice, vanilla and powdered sugar to a large bowl. Using a hand or stand mixer, beat until light and fluffy, about 5 minutes.
Run a knife around the cake’s edge to loosen from the pan and invert it onto the baking rack. Remove the parchment paper. Flip the cake over. Using a long, preferably serrated knife, level out the tops of each cake.
Place the bottom cake layer on a cake stand or plate. Lift bottom edges slightly and place a few pieces of paper towel, wax or parchment paper underneath it.
Spread ⅓ of the frosting on the bottom layer of the cake. Top with the 2nd layer of cake. Spread with ½ of the remaining frosting. Top the cake with the remaining frosting and spread into a thin layer. Remove parchment paper. Serve.