This pistachio olive oil bundt cake is topped with a tangy lemon glaze and fresh raspberries! It's a light, flavorful summer dessert!
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Why You'll Love This Olive Oil Bundt Cake!
- Moist olive oil cake base - The olive oil bundt cake is super light, tender, and full of flavor thanks to the olive oil and pistachio flour!
- Tangy lemon glaze - The light lemony glaze is the perfect compliment to the floral pistachio cake!
- Super easy to decorate - All you need to make this cake beautiful is a drizzle of lemon glaze and fresh raspberries!
You might also like these fig olive oil cupcakes or this blueberry bundt cake!
Ingredient Notes
You just need a few ingredients to make this olive oil pistachio bundt cake with fresh raspberries!
Olive Oil - You want to use good, high quality extra virgin olive oil for the best flavor! Something with floral, fruity notes is delicious in this cake.
Cake Flour - I always use cake flour in my cupcakes because it makes them super soft and tender, but all purpose flour also works great!
Pistachios - I like to add finely ground pistachios to the cake batter for more flavor and a tender texture. Dry roasted, unsalted pistachios work best! However, you could substitute almond flour or just leave out the pistachios all together.
Sour Cream - The sour cream keeps the cake super moist while also adding a bit of tang! You always want to use full fat sour cream in baking for the best results! You could also use full fat plain yogurt or whole milk.
Lemon Juice & Zest - I highly recommend using fresh lemons for the best flavor! But you can always substitute with a little bottled lemon juice if necessary.
Raspberries - Fresh raspberries are best in this cake, but frozen raspberries also work great! No need to thaw them before adding straight to the batter!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Bundt Cake
Pulse the pistachios in a food processor until you have about ½ cup of finely ground pistachio flour.
Preheat oven to 375°F.
In a small bowl, whisk together the flour, ground pistachio flour, baking powder, baking soda, and salt.
Then add about 2 tablespoons of the flour mixture to the fresh raspberries and toss to coat. This helps keep the raspberries from all sinking to the bottom of the bundt cake.
In a separate large bowl, whisk together the olive oil, granulated sugar, and lemon zest until fully combined. Then whisk in the eggs and vanilla extract until smooth.
Add in the sour cream and lemon juice and mix until fully incorporated
Fold the dry ingredients into the wet ingredients until just combined.
Then gently fold the raspberries into the batter along with any leftover flour in the bowl.
Prepare your bundt pan by spraying thoroughly with a vegetable oil based pan spray.
Evenly pour the cake batter into your prepared pan.
Bake at 375°F for 40-50 minutes or until a cake tester inserted near the middle of the cake comes out clean. Note: Pans with a darker interior will cook faster, as will a smaller 5-6 cup bundt pan. Start checking at 30-35 minutes in those cases.
Remove from the oven and let the cake rest in the pan for 1-2 minutes.
Use a butter knife and gently slide it between the cake and pan around the edges and the center hole. Place a cooling rack on top of the bundt pan and turn over. It should fall right out but if it doesn’t let it sit for a couple minutes and then tap the top of the pan to gently coax it out of the pan.
Allow the cake to cool completely before glazing.
To make the glaze, whisk together the powdered sugar and lemon juice. Add in more lemon juice 1 teaspoon at a time until desired consistency is reached. It should be a thick but still pourable consistency.
Drizzle the lemon glaze over the top of the bundt cake and top with crushed pistachios and fresh raspberries if desired.
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Bundt Cake Tips
Using a high quality non-stick bundt pan will increase your odds of the cake sliding cleanly out of the pan! I only use Nordic Ware bundt pans because they’re extremely well made and won’t break the bank. You can also find them on sale all the time! For this pistachio olive oil bundt cake I used my classic 12 cup bundt pan.
You also want to use a good pan spray! I love Everbake Pan Spray or Baker's Joy, but any vegetable oil spray will work. You do not want to use butter though as the milk solids can solidify during baking and cause your cake to stick in some of the smaller crevices.
This pistachio raspberry bundt cake recipe is designed for a 10-12 cup bundt pan. Simply halve the recipe to use a 5-6 cup bundt!
Recipe FAQ's
This bundt cake will keep in the fridge for up to 5 days. I recommend getting an airtight bundt cake keeper for best results.
This can happen for a few different reasons. The pan you're using and the nonstick spray are usually the biggest culprits! See the notes above for what I recommend!
No! You can directly substitute almond flour, or just leave out the pistachios and replace with ¼ cup cake flour.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Pistachio Olive Oil Bundt Cake with Raspberries
Special Equipment
Ingredients
Pistachio Flour
- 1 cup pistachios, dry roasted unsalted
Bundt Cake
- ¾ cup extra virgin olive oil
- 1 ½ cups granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups cake flour, substitute all purpose flour
- ½ cup pistachio flour, substitute almond flour or cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup sour cream, substitute plain full-fat yogurt
- 2 teaspoons lemon juice
- 1 cup raspberries , optional
Glaze
- 1 cup powdered sugar
- 3 tablespoons lemon juice, as needed
Top With
- crushed pistachios
- fresh raspberries
Instructions
Pistachio Flour
- Pulse the pistachios in a food processor until you have about ½ cup of finely ground pistachio flour.
Bundt Cake
- Preheat oven to 375°F.
- In a small bowl, whisk together the flour, ground pistachio flour, baking powder, baking soda, and salt.
- Then add about 2 tablespoons of the flour mixture to the fresh raspberries and toss to coat. This helps keep the raspberries from all sinking to the bottom of the bundt cake.
- In a separate large bowl, whisk together the olive oil, granulated sugar, and lemon zest until fully combined. Then whisk in the eggs and vanilla extract until smooth.
- Add in the sour cream and lemon juice and mix until fully incorporated
- Fold the dry ingredients into the wet ingredients until just combined.
- Then gently fold the raspberries into the batter along with any leftover flour in the bowl.
- Prepare your bundt pan by spraying thoroughly with a vegetable oil based pan spray.
- Evenly pour the cake batter into your prepared pan.
- Bake at 375°F for 40-50 minutes or until a cake tester inserted near the middle of the cake comes out clean. Note: Pans with a darker interior will cook faster, as will a smaller 5-6 cup bundt pan. Start checking at 30-35 minutes in those cases.
- Remove from the oven and let the cake rest in the pan for 1-2 minutes.
- Use a butter knife and gently slide it between the cake and pan around the edges and the center hole. Place a cooling rack on top of the bundt pan and turn over. It should fall right out but if it doesn’t let it sit for a couple minutes and then tap the top of the pan to gently coax it out of the pan.
- Allow the cake to cool completely before glazing.
Glaze
- To make the glaze, whisk together the powdered sugar and lemon juice. Add in more lemon juice 1 teaspoon at a time until desired consistency is reached. It should be a thick but still pourable consistency.
- Drizzle the lemon glaze over the top of the bundt cake and top with crushed pistachios and fresh raspberries if desired.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Dina says
Amazing and super moist cake. It was just a tad too sweet for me. Can I reduce the sugar to 1.25 or 1 cup or will it affect the structure of the cake?
Kyleigh Sage says
Reducing the sugar too much will affect the structure of the cake, but going down to 1 1/4 cup should be fine. The glaze is also pretty sweet, so you could leave it off completely or just do half the amount and that should help too!