Lemon Pistachio Cake

Posted by in Recipes on May 13, 2019 . .

For the Cake:

2 cups all-purpose flour
1 TBSP baking powder
1/2 tsp salt
2 cups plain low-fat yogurt
1 cup granulated sugar
3 eggs
1 TBSP grated lemon zest
1 tsp vanilla extract
1/4 cup Olive Cart Lakefront Lemon EVO oil
1/4 cup Olive Cart Nutty Pistachio Oil

For the syrup:

1/2 cup freshly squeezed lemon juice (from 3 lemons)
1/3 cup granulated sugar

For the glaze:

1 cup confectioners sugar
2 TBSP freshly squeezed lemon juice


1. Preheat oven to 350 degrees. Oil a large loaf pan.  Note: must be at least 8x4x4 in size.
2. In a large bowl, whisk together the flour, baking powder and salt.
3. In a medium bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest and vanilla.
4. Pour wet ingreedients over the dry ingreedients and stir with whisk until incorporated, then fold in the oils. Stir well until well-incorporated.
5. Pour batter into loan pan and bake for 50 to 60 minutes until golden brown and a toothpick inserted comes out clean.
6. Remove from oven and let cool for 10 minutes in pan.
7. While the cake is cooling, maybe the syrup by placing the lemon juice and 1/3 cup sugar into a small sauce pan and heting over medium heat stirring occassionally until sugar is disolved.  Set aside.
8. Set a wire cooling rack over paper towels.  Loosen and invert cake onto wire rack with top upright.
9. While cake is still warm, pour syrup over top of cake and allow to cool completely.
10. Make the glaze by placing confectioner sugar and lemon juice in a small bowl and stirring with a fork until combined.  Spoon over the top of the cake and allow to sit for at least several minutes util glaze hardens.
11. Slice and serve up this yummy desert!

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