Yogurt And Olive Oil Pistachio Cake With Lemon Buttercream Recipe

Indulge in a moist and flavorful yogurt and olive oil pistachio cake with a tangy lemon buttercream. This cake is made with Greek yogurt and olive oil, which add richness and moisture. The pistachios provide a delightful crunch and nutty flavor. The lemon buttercream adds a refreshing citrusy touch. This cake is perfect for any occasion and will impress your guests with its unique flavors.

4.9
19 Rating -
Rate
Non Vegdiet
1hr 20minstotal
1hr 20m.total
Yogurt And Olive Oil Pistachio Cake With Lemon Buttercream
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ingredients serve

Ingredients for Yogurt And Olive Oil Pistachio Cake With Lemon Buttercream Recipe

  • 0.17 cup All Purpose Flour
  • 0.17 teaspoon Baking Powder
  • 1/25 teaspoon Salt
  • 0.08 cup Greek Yogurt
  • 1/25 cup Olive Oil
  • 0.08 cup Sugar
  • 1/4 Eggs
  • 0.08 teaspoon Vanilla Extract
  • 1/25 cup Chopped Pistachios
  • 1/25 cup Unsalted Butter, Softened
  • 0.17 cup Powdered Sugar
  • 0.17 tablespoon Lemon Juice
  • 0.08 teaspoon Lemon Zest

Directions: 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.
Nutrition
value
740
calories per serving
49 g Fat11 g Protein64 g Carbs5 g FiberOther

Current Totals

  • Fat
    49g
  • Protein
    11g
  • Carbs
    64g
  • Fiber
    5g

MacroNutrients

  • Carbs
    64g
  • Protein
    11g
  • Fiber
    5g

Fats

  • Fat
    49g

Vitamins & Minerals

  • Calcium
    88mg
  • Iron
    4mg
  • Vitamin A
    20mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    9mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    199mg
  • Selenium
    24mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp