Gluten Free Lemon Olive Oil Pistachio Cake Recipe

There is something truly magical about a cake that marries bright, zesty lemon with the rich, fruity depth of olive oil and the nutty crunch of pistachios. This Gluten Free Lemon Olive Oil Pistachio Cake Recipe is one of my all-time favorites to share because it feels both elegant and wholesome, perfect for any occasion where you want to impress without fuss. Every bite is light, moist, and balanced with just the right hint of sweetness and texture, making it a winner whether for brunch, tea, or dessert.

this Recipe

Ingredients You’ll Need

To make this delightful cake, you’ll work with a handful of straightforward ingredients that play crucial roles in flavor, texture, and color. From zesty lemon to creamy mascarpone, each one brings something special to the table.

• White Sugar: Sweetens the cake and helps create a tender crumb.
• Lemon Zest: Packs a vibrant citrus punch and aroma that elevates the cake.
• Eggs: Provide structure and richness to the batter.
• Olive Oil: Adds moistness and a subtle fruity depth unique to this recipe.
• Greek Yogurt: Brings tanginess and keeps the cake moist.
• Lemon Juice: Enhances bright lemon flavor and balances sweetness.
• Vanilla Extract: Rounds out flavors with warm sweetness.
• Gluten Free All Purpose Baking Flour: The essential base that keeps this cake gluten free without sacrificing texture.
• Ground Pistachios: Give a rich nuttiness and subtle crunch throughout the cake.
• Baking Powder and Baking Soda: Leavening agents that help the cake rise beautifully.
• Salt: Balances sweetness and highlights flavors.
• Optional Matcha: For a pop of natural green color without altering the taste.
• Mascarpone Cheese: For the frosting, adds a creamy, luxurious texture.
• Powdered Sugar: Sweetens the mascarpone frosting smoothly.
• Heavy Whipping Cream: Whipped to give the frosting lightness and volume.
• Lemon Zest (for frosting): Infuses the frosting with fresh lemon zing.
• Pinch of Salt (for frosting): Balances the sweet creaminess elegantly.

How to Make Gluten Free Lemon Olive Oil Pistachio Cake Recipe

Step 1: Preheat the Oven

Start by preheating your oven to 350 degrees Fahrenheit. This ensures your oven is perfectly ready and the cake bakes evenly from the start, forming a beautiful golden crust.

Step 2: Grind the Pistachios

Use a food processor to grind about 1 1/2 cups of pistachios until they measure 1 cup finely ground. This step is key because finely ground nuts blend seamlessly into the batter, giving a wonderful texture and that lovely pistachio flavor in every bite.

Step 3: Prepare Your Baking Pan

Line an 8-inch springform pan or a 9-inch cake pan with parchment paper. This makes it much easier to lift out the cake once baked, and ensures the sides don’t stick, preserving the cake’s delicate texture.

Step 4: Combine Sugar and Lemon Zest

In a mixing bowl, add the sugar and lemon zest. Use your fingers to massage the zest into the sugar – this simple step releases the lemon’s natural oils, infusing the sugar and ultimately the cake with extra bright, fresh lemon flavor.

Step 5: Add the Wet Ingredients

To the zesty sugar, add eggs, olive oil, Greek yogurt, lemon juice, and vanilla extract. Beat together with an electric mixer until everything is well combined and the batter looks smooth and glossy, which promises a moist and tender cake.

Step 6: Mix in the Dry Ingredients

Gently fold in the gluten free flour, ground pistachios, baking powder, baking soda, and salt. If you want a subtle green tint, now’s the time to add the optional matcha—which won’t change the flavor at all but makes the cake look stunning!

Step 7: Bake the Cake

Pour the batter into your lined pan and spread it evenly. Bake in the preheated oven—if using the springform pan, bake for 48 to 55 minutes; if the 9-inch pan, about 40 to 44 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 15 minutes before transferring it onto a wire rack to finish cooling completely. This helps it set without breaking and prevents soggy spots.

Step 9: Make the Frosting

While the cake cools, beat chilled mascarpone cheese and powdered sugar together until smooth. Then add vanilla, heavy cream, lemon zest, and a pinch of salt. Beat on low to combine, then switch to high speed for 2 to 3 minutes until fluffy – cold ingredients here are the secret to a light, silky frosting.

Step 10: Frost and Enjoy

Spread the luscious frosting over the cooled cake and decorate with your favorite berries or a sprinkle of chopped pistachios. Slice and enjoy the beautiful balance of lemon brightness, nutty richness, and creamy sweetness.

How to Serve Gluten Free Lemon Olive Oil Pistachio Cake Recipe

Garnishes

Fresh berries such as raspberries, blueberries, or blackberries add a juicy tartness that complements the cake wonderfully. You can also sprinkle some chopped pistachios or a light dusting of powdered sugar for added visual charm and texture.

Side Dishes

Pair your cake with a dollop of whipped cream or a scoop of vanilla bean ice cream to elevate the experience. A cup of green tea or a fresh herbal tea balances out the richness and adds warmth to every bite.

Creative Ways to Present

Try serving individual slices with a drizzle of honey or a spoonful of lemon curd for extra citrusy indulgence. Present the cake on a rustic wooden board with edible flowers for a stunning centerpiece that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your cake in an airtight container in the refrigerator. It will keep beautifully for 3 to 4 days, staying moist and flavorful, so feel free to bake ahead for a gathering or special event.

Freezing

You can freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw completely before frosting for the best results and to maintain that silky frosting texture.

Reheating

It’s best to enjoy this cake slightly chilled or at room temperature, but if you prefer it warm, pop a slice in the microwave for about 15 seconds. Adding frosting after warming works best to keep the creaminess intact.

FAQs

Is this Gluten Free Lemon Olive Oil Pistachio Cake Recipe suitable for people with nut allergies?

This recipe contains pistachios, which are tree nuts, so it is not suitable for those with nut allergies. You could try substituting ground seeds like sunflower or pumpkin seeds, but the flavor and texture will change.

Can I substitute the olive oil with another oil?

While olive oil adds a unique fruity depth, a mild-flavored oil like avocado or a light vegetable oil can work if you prefer. Avoid strong-tasting oils that might overpower the lemon and pistachios.

What can I use instead of mascarpone for the frosting?

Cream cheese is the closest substitute, though it has a tangier flavor and firmer texture. For a lighter frosting, blend cream cheese with a bit of heavy cream to mimic mascarpone’s creaminess.

Can I make this cake vegan?

Adapting this recipe for a vegan diet would require substituting eggs and dairy with plant-based alternatives, which might affect the texture and flavor. For best results, look for a vegan lemon olive oil cake recipe designed specifically for that purpose.

How can I prevent the cake from drying out?

Be sure to measure the gluten free flour carefully and avoid overbaking. Also, the olive oil and Greek yogurt help keep the cake moist. Storing it wrapped or in an airtight container after baking preserves freshness.

Final Thoughts

This Gluten Free Lemon Olive Oil Pistachio Cake Recipe is a beautiful way to celebrate simple, vibrant flavors with a naturally gluten free twist. Its moist texture, bright lemon notes, and subtle nutty crunch make every bite a joy. I can’t wait for you to try it and share it with your favorite people, turning any moment into a special occasion with cake!

Print