How to Prepare

1. 1. Combine 1 cup of flour, 3/4 cup sugar, 1/4 teaspoon salt, 1 teaspoon baking powder, and 1/4 teaspoon baking soda in a mixing bowl. Sift the dry ingredients together to prevent lumps.

   2. In another bowl, whisk together 1 whole egg, 1/2 cup whole milk, 1/2 cup full-fat yogurt, 2 teaspoons lemon zest, 1 teaspoon vanilla extract, and 1/4 cup extra virgin Italian olive oil.

   3. Add 1/3 cup finely ground roasted unsalted pistachios and 1/8 teaspoon freshly ground nutmeg to the wet mixture. Mix well.

   4. Combine the wet and dry ingredients, stirring until just combined. Let the batter rest for 15 minutes.

   5. Preheat the oven to 350°F (175°C). Grease and line an 8-inch rounded cake pan with parchment paper.

   6. Pour the batter into the prepared cake pan.

   7. Bake the cake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

   8. Allow the cake to cool in the pan for 10-15 minutes before removing it from the pan and transferring it to a cooling rack.

   9. While the cake is cooling, prepare the topping. In a mixing bowl, cream together 3/4 cup softened mascarpone cheese, 4 tablespoons granulated sugar, and 1 teaspoon vanilla extract.

   10. Gradually add 1/2 cup whipping cream to the mascarpone mixture, mixing until stiff peaks form.

   11. Sprinkle in 2 teaspoons lemon juice and mix gently.

   12. Once the cake has cooled completely, spread the mascarpone topping evenly over the surface.

   13. Sprinkle some finely ground pistachios on top of the cake for decoration.

   14. Slice and serve the Pistachio Olive Oil Lemon Cake. Enjoy!