Ingredients
Cake Batter
- 2 lemons, zest and juice (about ⅓ cup lemon juice)
- 1 cup sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup olive oil
- ½ cup plain yogurt
- ½ cup roughly chopped pistachios
Topping
- 1 cup heavy cream, whipped
- Extra chopped pistachios for decorating
- Lemon peel curls for garnish
Instructions
- Prepare Lemon Zest and Juice: Zest the lemons and squeeze out their juice. Set both aside for use in the cake batter and sugar infusion.
- Infuse Sugar with Lemon Zest: In a small bowl, rub the lemon zest into the sugar using your fingertips until the sugar becomes fragrant and lightly tinted with lemon oils, enhancing the flavor throughout the cake.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Beat Eggs and Vanilla: In a large mixing bowl, beat the eggs with the vanilla extract until well combined and slightly frothy, creating a base for the batter.
- Add Lemon-Infused Sugar: Incorporate the lemon sugar mixture into the beaten eggs and vanilla, mixing thoroughly to blend the flavors and dissolve the sugar.
- Incorporate Olive Oil and Yogurt: Slowly drizzle in the olive oil while mixing, followed by the yogurt. Continue mixing until the batter is smooth and creamy, ensuring moisture and tenderness.
- Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the wet mixture, then add the reserved lemon juice. Mix just until combined to maintain a light texture.
- Add Pistachios: Roughly chop the pistachios and fold them gently into the batter, distributing the nutty crunch evenly throughout.
- Prepare Baking Pan and Pour Batter: Grease a baking pan or line it with parchment paper, then pour the prepared cake batter evenly into the pan.
- Bake the Cake: Bake at 350°F (175°C) for 25–30 minutes until the cake turns golden and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool and Decorate: Allow the cake to cool completely. Spread the whipped cream evenly over the top, then decorate with extra chopped pistachios and curls of lemon peel for an elegant finishing touch.
- Make Homemade Whipped Cream (Optional): To make your own whipped cream, whisk 1 cup of heavy cream on medium-high speed until it thickens and forms soft peaks, then use as topping.
Notes
- Ensure the cake is fully cooled before spreading whipped cream to prevent it from melting.
- You can substitute plain yogurt with Greek yogurt for a denser texture.
- Using fresh lemon zest and juice greatly enhances the citrus flavor.
- Store leftover cake covered in the refrigerator for up to 3 days.
- For a dairy-free option, substitute yogurt and cream with coconut-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
