Pistachio and Lemon Olive Oil Cake

Ingredients:

• 1/2 cup, il Fustino Lemon Olive Oil
• 2, eggs - room temperature
• 1 cup, sugar
• zest from 1 lemon
• 1/2 cup, whole milk
• 1 tsp, vanilla extract
• 1/2 cup, finely ground pistachios
• 1 cup + 3 tbsp, all-purpose flour
• 1/2 tsp, salt
• 1 1/2 tsp, baking powder

For the glaze:

• 1/2 cup, powdered sugar
• 1 1/2 tbsp, lemon juice
• 2 tbsp, pistachios - roughly chopped

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease a 9 inch loaf pan and set aside.

In a large mixing bowl, whisk together the olive oil, eggs, sugar and lemon zest until light and fluffy. Add the ground pistachios, whole milk, vanilla extract and the lemon zest. Whisk to combine.

In a separate bowl, mix together the flour, baking powder and salt. Stir to combine. 

Gently fold the dry mixture into the wet mixture until combine. Try not to overmix.

Pour batter into the prepared loaf pan. 

Bake in preheated oven for 45-55 minutes. Let cool for 15 minutes before icing. 

For the icing: combine the powdered sugar and lemon juice in a small bowl. Stir until no sugar clumps are left.

Pour icing over the cooled cake and top with chopped pistachios.

Enjoy!