Pistachio Olive Oil Bundt Cake with Raspberries

This pistachio olive oil bundt cake is topped with a tangy lemon glaze and fresh raspberries! It's a light, flavorful summer dessert!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings slices

Calories 294kcal

Author Kyleigh Sage

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

US Customary - Metric

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

Store in an airtight container in the fridge for up to 5 days.

This recipe is designed for a 10-12 cup bundt pan. Simply halve the recipe for a 5-6 cup bundt!

Nutrition