Lemon olive oil pistachio cake

[wprm-recipe id="17445"]

Mary Berry’s Lemon and Pistachio Cake is a moist and tangy treat made with of purpose flour, baking powder, baking soda, salt, granulated sugar, pistachios, olive oil, egg, yogurt, lemon zest, milk, vanilla extract, cream cheese, whipping cream, and lemon juice. It takes 45 minutes to prepare and serves 9 people.

Make this stunning cake, rich with citrus and nuts, your next holiday masterpiece.

An olive oil cake made with pistachio flour, flavored with a bit of lemon, and iced with a cream cheese frosting.

Lemon Pistachio Olive Oil Cake Recipe – Mediterranean Delight Indulge in this Lemon Pistachio Olive Oil Cake, a moist and flavorful dessert blending tangy lemon zest with nutty pistachios. Perfect for any occasion, this Mediterranean-inspired cake will impress your guests and satisfy your sweet cravings.

Lemon Pistachio Loaf Cake has a tender, perfectly textured crumb and is loaded with pistachios and drizzled with a bright lemon glaze.

This simple pistachio cake is made in a food processor, so it takes just minutes to prepare and the machine does all the heavy lifting for you.

Tender and moist vegan pistachio lemon olive oil cake. Made with lemon extra virgin olive oil, real pistachios, and cream cheese glaze.

Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio

Lemon Pistachio Cake