Ingredients
For the cake base
| 1 cup | sugar | |
| 1 tbsp | lemon zest | |
| 3 | eggs, room temperature | |
| 2/3 cup | olive oil | |
| 1 cup | plain Greek yogurt | |
| 1/4 cup | milk | |
| 1 tbsp | vanilla extract | |
| 1/4 cup | freshly squeezed lemon juice | |
| 1 3/4 cups | all-purpose flour | |
| 2 tsp | baking powder | |
| 1/4 tsp | baking soda | |
| 1/2 tsp | salt | |
| 1/2 cup | ground pistachios, for garnish |
For the lemon whipped ricotta icing
| 1/3 cup | ricotta | |
| 2 tbsp | butter, room temperature | |
| 1 1/2 cups | powdered sugar | |
| 1/2 tsp | vanilla extract | |
| 1/2 tsp | lemon zest |
Directions
- Preheat oven to 350°F. Grease and line a 9-inch cake pan.
- Add lemon zest to the sugar and rub together with your fingers until fragrant.
- n a large bowl, whisk together the sugar mixture, eggs, olive oil, Greek yogurt, milk, vanilla, and lemon juice until smooth.
- Whisk together flour, baking powder, baking soda, and salt. Fold into the wet ingredients until just combined.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before icing.
- Beat together ricotta, butter, powdered sugar, vanilla, and lemon zest until smooth and fluffy.
- Spread icing over the cooled cake and garnish with ground pistachios.