Olive Oil Cake Recipe

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan or round cake pan with the softened butter or brush with olive oil. Dust the pan with 1 tablespoon flour, tapping out the excess. Place a parchment circle in the bottom for easier release.

Candy the pistachios

In a small nonstick skillet or saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water over medium heat. Stir until sugar dissolves and the mixture begins to simmer. Add the pistachios and continue to cook, stirring constantly, until the water evaporates and the sugar recrystallizes, then melts into a glossy coating that clings to the nuts (about 3–5 minutes). Immediately scatter the hot nuts onto a parchment-lined sheet, separating them with a fork so they cool as individual pieces. Sprinkle 1/4 teaspoon coarse sea salt over them while warm. Once cool, roughly chop or leave whole as desired. Reserve about 1/4 cup of the candied pistachios for garnish and the rest to sprinkle over slices when serving.

Dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder and 3/4 teaspoon fine sea salt until evenly combined.

Wet ingredients

In a large bowl, whisk 3 large eggs and 1 cup granulated sugar vigorously until the mixture is pale and slightly thickened (about 1–2 minutes). Whisk in 3/4 cup extra-virgin olive oil in a steady stream to emulsify, then whisk in 1/2 cup whole milk, 1/2 cup Greek yogurt, 1 teaspoon vanilla extract, 2 tablespoons lemon juice, 2 tablespoons limoncello and 2 tablespoons lemon zest until smooth.

Combine

Add the dry ingredients to the wet in two additions, folding gently with a spatula after each addition until just combined. Do not overmix. The batter should be smooth and pourable.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated 350°F (175°C) oven for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning if your oven runs hot.

Optional limoncello brush

If using the extra 1 tablespoon limoncello, warm it briefly and brush over the hot cake as soon as it comes out of the oven to add shine and a stronger lemon aroma. Allow the cake to cool in the pan on a wire rack for 15 minutes, then release the springform and transfer the cake to the rack to cool completely.

When the cake is completely cool, sift 2 tablespoons powdered sugar lightly over the top. Press the reserved candied pistachios around the center or scatter them across the top. Slice and serve. Leftovers can be wrapped tightly and kept at room temperature for up to 3 days or refrigerated for up to 5 days (bring to room temperature before serving).