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Citrus Pistachio Olive Oil Cake
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1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 large Land O Lakes® Eggs

2/3 cup sugar

1 1/2 teaspoons freshly grated orange zest

1 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted

1/3 cup orange juice

1/3 cup limoncello liqueur

1 cup finely chopped roasted salted pistachios


1 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons sugar

1 teaspoon vanilla extract

1 teaspoon freshly grated orange zest

How to make

  1. STEP 1

    Heat oven to 375°F. Spray 9-inch springform pan with no-stick baking spray. Set aside.

  2. STEP 2

    Whisk flour, baking powder, salt and baking soda together in bowl. Set aside.

  3. STEP 3

    Beat eggs, then 2/3 cup sugar in large bowl at high speed 2 minutes or until pale yellow. Add 1 1/2 teaspoons orange zest, melted Butter with Olive Oil & Sea Salt, orange juice and limoncello; beat until well combined.

  4. STEP 4

    Gradually add flour mixture, beating at low speed until well combined. Fold in pistachios. Spread batter evenly into prepared pan. 

  5. STEP 5

    Bake 35-40 minutes or until toothpick inserted in center of pan comes out clean. Cool 10 minutes; release and remove ring from springform pan. Cool completely.

  6. STEP 6

    Beat chilled whipping cream and 2 tablespoons sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in vanilla and 1 teaspoon orange zest. Dollop sweetened whipped cream onto cake.

Tip #1

For a non-alcoholic version, combine 1/4 cup water, 1/4 cup sugar, and 1 teaspoon lemon zest in small bowl. Use as a substitution for the limoncello.

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