Lemon Olive Oil Pistachio Cake

Step 1

Preheat the oven to 350°F and lightly spray 2 (6-inch) mini cake pans or 1 loaf pan.

Step 2

Process the pistachios in a blender to produce a coarse meal or flour. Measure 1 cup of pistachio flour.

Step 3

In a medium bowl, whisk together the 1 cup of pistachio flour, the all-purpose flour, baking powder, and salt.

Step 4

In a large bowl, combine the olive oil, almond milk, sugar, eggs, lemon zest, and lemon juice. Whisk vigorously until frothy. Fold in the dry ingredients and mix until just combined.

Step 5

Pour the batter into the prepared pans and bake until a toothpick inserted in the middle comes out clean, about 35 minutes for mini cakes and 45 minutes for a loaf. Let cool for 10 minutes, then remove from the pan and cool completely on a wire rack.

Step 6

Make the glaze: In a medium bowl, combine the powdered sugar, lemon zest, and lemon juice as needed to make a smooth, pourable glaze. Drizzle over the cooled cake and garnish with the chopped pistachios.