A bright, moist butter-and-olive-oil cake with roasted pistachios, fresh lemon, and bursts of raspberry throughout.

Ingredients

Cake

• 1 cup roasted salted pistachios

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ½ tsp baking soda

• salt to taste

• ½ cup unsalted butter, softened

• ½ cup olive oil

• 1 cup sugar

• zest of 2 lemons

• 4 eggs

• ¼ cup fresh lemon juice

• ½ cup Greek yogurt
  (I used Greek Gods vanilla honey yogurt, but any Greek yogurt works beautifully)

• 1 tsp vanilla extract

• ¼ tsp almond extract

• ⅔ cup frozen raspberries

Frosting

• 8 oz cream cheese

• 1 cup powdered sugar

• ¾ cup cold heavy cream

• splash of vanilla extract

Method

1. Prep

Heat oven to 350°F.

Line the bottom of one deep 8-inch cake pan with parchment paper and lightly grease the pan with olive oil.

2. Grind pistachios

Pulse pistachios in a food processor with 1 tbsp of the flour until finely ground but still slightly textured.

Do not over process.

3. Mix dry ingredients

Whisk together:

• remaining flour

• ground pistachios

• baking powder

• baking soda

• tiny pinch of Himalayan pink salt, you really don’t need if your pistachios are super salty

4. Cream butter, sugar & lemon

Beat together:

• butter

• sugar

• lemon zest

until lighter and fluffy-ish.

Slowly drizzle in olive oil while mixing.

5. Add wet ingredients

Add eggs one at a time.

Mix in:

• lemon juice

• yogurt

• vanilla extract

• almond extract

6. Combine

Add dry ingredients on low speed until just combined.

Finish folding gently by hand if needed.

Fold in frozen raspberries very lightly at the end.

7. Bake

Pour into prepared pan.

Bake for about 40–50 minutes, until:

• golden on top

• center springs back lightly

• toothpick comes out with moist crumbs

Cool completely before frosting.

Frosting

Beat cream cheese and powdered sugar until smooth.

Slowly add cold heavy cream and whip until light and fluffy.

Finish

Top with:

• scattered frozen raspberries

• remaining pistachios

• plenty of lemon zest

The tart raspberries against the creamy frosting and salty pistachios make the whole cake taste bright, balanced, and not overly sweet.