Ingredients
The following ingredients have 12 Servings
- 3/4 cup high quality evoo (I suggest Lucini)
- 3 eggs, room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup finely ground pistachios*
- 1/2 cup milk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 2 tablespoons chopped pistachios, for garnish
Instruction
- Preheat oven to 350°F. Liberally grease a large bundt pan with olive oil and set aside.
- In a large bowl, whisk the olive oil, sugar, and eggs until fluffy, about 1 minute. Mix in the ground pistachios, milk, vanilla extract, and lemon zest.
- In a separate bowl, mix together the flour, baking powder, and salt. Gently fold the mixture into the wet ingredients until combined. Pour into prepared bundt pan.
- Bake for 40-50 minutes, until a knife inserted in the center of the cake comes out clean. Cool for 10 minutes before inverting onto a cooling rack.
- To make the icing, whisk together powdered sugar and 2 tablespoons lemon juice. If the mixture is too thick, add in an additional tablespoon. Pour over cake and top with a sprinkling of chopped pistachios.