Yogurt And Olive Oil Pistachio Cake With Lemon Buttercream Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350掳F (175掳C) and grease a cake pan.
• STEP 2.In a bowl, whisk together flour, baking powder, and salt.
• STEP 3.In another bowl, beat together yogurt, olive oil, sugar, eggs, and vanilla extract.
• STEP 4.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
• STEP 5.Fold in the chopped pistachios.
• STEP 6.Pour the batter into the greased cake pan and smooth the top.
• STEP 7.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• STEP 8.Let the cake cool completely before frosting with lemon buttercream.
• STEP 9.To make the lemon buttercream, beat together butter, powdered sugar, lemon juice, and lemon zest until light and fluffy.
• STEP 10.Frost the cooled cake with the lemon buttercream and garnish with additional chopped pistachios.
• STEP 11.Slice and serve the cake.

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• Do not overmix the batter to avoid a dense cake.
• You can substitute the pistachios with other nuts like almonds or walnuts if desired.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• Serve the cake at room temperature for the best taste and texture.