Super Moist Citrus Pistachio Olive Oil Cake
Super Moist Citrus Pistachio Olive Oil Cake
Ingredients
For the Cake
- 1/2 cup olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup sour cream, or plain full-fat yogurt
- 1/2 cup freshly squeezed orange juice
- 1 1/2 teaspoons baking powder
- 1 tablespoon orange zest, from 1 large orange
- 1 1/2 cups all-purpose flour
- 1/2 cup dry roasted pistachios, crushed, plus more for garnish
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice, or more, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the olive oil, eggs, vanilla extract, and granulated sugar. Whisk vigorously until the mixture is pale yellow and well combined.
⏱️ 3 min
- 3
Add the sour cream (or yogurt) and 1/2 cup of freshly squeezed orange juice to the wet ingredients. Whisk again until thoroughly combined and smooth.
⏱️ 2 min
- 4
Stir in the baking powder and orange zest. Mix until just incorporated.
⏱️ 1 min
- 5
Gradually add the all-purpose flour to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
⏱️ 3 min
- 6
Fold in the 1/2 cup of crushed dry roasted pistachios until evenly distributed throughout the batter.
⏱️ 1 min
- 7
Pour the cake batter into the prepared loaf pan and spread evenly.
⏱️ 1 min
- 8
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool in the loaf pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.
⏱️ 15 min
- 10
While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of freshly squeezed orange juice until smooth. Add more orange juice, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 3 min
- 11
Once the cake has cooled completely, pour the glaze evenly over the top, allowing it to drip down the sides. Immediately sprinkle with additional crushed pistachios for garnish.
⏱️ 1 min
- 12
Let the glaze set for a few minutes before slicing and serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Super Moist Citrus Pistachio Olive Oil Cake
Ingredients
For the Cake
- 1/2 cup olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup sour cream, or plain full-fat yogurt
- 1/2 cup freshly squeezed orange juice
- 1 1/2 teaspoons baking powder
- 1 tablespoon orange zest, from 1 large orange
- 1 1/2 cups all-purpose flour
- 1/2 cup dry roasted pistachios, crushed, plus more for garnish
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice, or more, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the olive oil, eggs, vanilla extract, and granulated sugar. Whisk vigorously until the mixture is pale yellow and well combined.
⏱️ 3 min - 3
Add the sour cream (or yogurt) and 1/2 cup of freshly squeezed orange juice to the wet ingredients. Whisk again until thoroughly combined and smooth.
⏱️ 2 min - 4
Stir in the baking powder and orange zest. Mix until just incorporated.
⏱️ 1 min - 5
Gradually add the all-purpose flour to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
⏱️ 3 min - 6
Fold in the 1/2 cup of crushed dry roasted pistachios until evenly distributed throughout the batter.
⏱️ 1 min - 7
Pour the cake batter into the prepared loaf pan and spread evenly.
⏱️ 1 min - 8
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool in the loaf pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.
⏱️ 15 min - 10
While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of freshly squeezed orange juice until smooth. Add more orange juice, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 3 min - 11
Once the cake has cooled completely, pour the glaze evenly over the top, allowing it to drip down the sides. Immediately sprinkle with additional crushed pistachios for garnish.
⏱️ 1 min - 12
Let the glaze set for a few minutes before slicing and serving. Enjoy!
⏱️ 5 min