Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted, shelled pistachios
  • 2 cups cake flour
  • 4 tsp baking powder
  • 2 tsp ground cardamom
  • 1/2 tsp salt
  • 2 cups sugar
  • 1 cup olive oil
  • 1/2 tsp vanilla
  • 6 large eggs
  • 1 cup plain greek yogurt
  • 4 tbsp finely grated lemon zest
  • 1 cup butter
  • 3-4 tbsp lemon juice, freshly squeezed
  • 1/2 tsp vanilla extract
  • 3 cups confectioners' sugar

Instruction

  • Arrange oven rack in middle position and preheat to 350°F
  • Butter the bottom and sides of three 8-inch round cake pans and line bottoms with parchment paper
  • Butter the paper, then dust pans with flour, knocking out excess.Using a food processor, pulse pistachios until finely ground, about 1 minute
  • Add flour, baking powder, cardamom, and salt and pulse a few times to combine.In a large bowl, mix sugar, olive oil, vanilla, eggs, yogurt, and lemon zest
  • Once everything is well incorporated mix in the dry ingredients.Spread batter evenly into the three pans and bake until a wooden skewer inserted in center of cake comes out clean, 30-40 minutes
  • Cool in pan on rack 10 minutes.For the frosting, combine all ingredients in a large bowl
  • Using an electric or stand mixer, beat until light and fluffy.Once cakes have cooled, run a knife around cake to loosen in from pan and invert it onto a rack
  • Remove paper
  • Using a long, preferably serrated knife, level out the tops of each cake
  • This will ensure your cake is even once frosted.Divide the buttercream frosting into thirds
  • Place one cake layer on desired cake stand or plate
  • Lift edges up slightly and place a few pieces of paper towel, wax or parchment paper underneath it
  • This will protect your plate or stand from getting smeared with frosting.Spread a third of the frosting on cake
  • Repeat with 2nd layer
  • Once you have placed the third layer on the cake, use the last of the frosting to form a very thin layer on the top and sides of cake.Remove parchment paper.