Baking Instructions

• Preheat oven to 350°F and grease a 9-inch springform pan with olive oil. Line the bottom with parchment for easy release and even baking.
• In a bowl, whisk together flour, baking powder, sugar, ground pistachios, lemon zest, and salt until fragrant and evenly combined.
• In a separate bowl, whisk eggs until pale, then slowly pour in olive oil, whisking until smooth and glossy to create a silky batter base.
• Gently fold the wet egg mixture into the dry ingredients using a spatula until just combined, being careful not to overmix.
• Pour the batter into your prepared pan, smooth the top with the spatula, then gently tap the pan on the counter to release any large air bubbles.
• Bake for 30–35 minutes until the top is golden and a toothpick inserted in the center comes out clean.
• Allow the cake to cool in its pan on a wire rack for 10 minutes, then gently remove the springform ring and cool completely for at least 1 hour.
• Whisk together powdered sugar and fresh lemon juice until smooth and pourable, adjusting consistency with more sugar or juice.
• Drizzle the lemon glaze over the completely cooled cake, allowing it to drip down the sides.