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Olive Oil Pistachio Bundt Cake with Elderflower Lemon Glaze

09/08/2025 | Bonia Bakery |

This Olive Oil Pistachio Bundt Cake with Elderflower Lemon Glaze is the kind of cake you make when you need a little sunshine in your day.

Made with rich extra-virgin olive oil, nutty pistachios, and a hint of lemon, it’s moist, tender, and full of subtle flavor. But the real showstopper is the glaze: a silky drizzle made with elderflower lemonade that brings delicate floral-citrus notes. I finished mine with a scattering of edible flowers, and honestly—it looked like something you’d see in a bakery window.

I brought this cake into work, and let me tell you—my coworkers raved about it. Every slice disappeared, and a few people even asked for the recipe on the spot. It’s one of those cakes that feels fancy without being fussy, perfect for sharing or dressing up your everyday baking.

This Bundt has Spring time Easter brunch and Early Summer mornings written all over it—beautiful, fragrant, and just a little extra special.

Once you make it and try it for yourself- you’ll see exactly what i mean.

How to Make the Best Olive Oil Pistachio Bundt Cake

  • Use high-quality extra-virgin olive oil. Since olive oil is the star, choose one that’s smooth and slightly fruity — not overly bitter. It directly impacts the flavor and moisture of the cake.
  • Don’t overmix the batter. Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of tender.
  • Prep your Bundt pan well. Grease every curve and crevice generously and lightly flour it to ensure a flawless release. Bundt cakes are dramatic… but only if they come out clean.
  • Let it cool properly before glazing. Cool in the pan for about 10–15 minutes, then invert. Make sure it’s completely cool before adding the elderflower glaze so it doesn’t melt right off.

Why We Use These Key Ingredients

  • Extra-Virgin Olive Oil – This replaces butter and gives the cake an incredibly moist, plush crumb that stays soft for days. It also adds a subtle fruity richness that pairs beautifully with pistachio.
  • Finely Ground Pistachios – These add real nutty flavor and a delicate texture that makes the cake feel elevated and bakery-worthy.
  • Almond Flour – Adds tenderness and enhances the natural nuttiness of the pistachios while keeping the crumb soft and delicate.
  • Granulated Sugar – Sweetens while also helping create structure and moisture retention.
  • Milk – Ensures the batter stays smooth and balanced, preventing the cake from feeling too heavy.
  • Vanilla Extract + Lemon Oil Extract – Vanilla rounds everything out, while lemon oil brightens the pistachio flavor and makes it pop without making the cake taste “lemony.”
  • Baking Powder – Gives the Bundt its lift so it bakes up tall and fluffy instead of dense.

Tips for a Perfect Bundt Cake Every Time

  • Always bring your eggs and milk to room temperature so the batter emulsifies properly.
  • Tap the filled Bundt pan gently on the counter before baking to remove air bubbles.
  • Use a skewer to test for doneness — it should come out with just a few moist crumbs, not wet batter.
  • Let the cake rest after glazing for 15–20 minutes before slicing so the glaze sets beautifully.

Olive Oil Pistachio Bundt Cake 🌼

Ingredients

Cake:

  • ¾ cup extra-virgin olive oil (165 g)
  • 3 large eggs, room temperature
  • 1 ½ cups granulated sugar (300 g)
  • ¼ cup finely ground pistachios (scant) (~25 g)
  • ½ cup almond flour (48 g)
  • ½ cup milk (120 g)
  • 1 teaspoon vanilla extract (5 g)
  • ½ teaspoon lemon oil extract (~2 g)
  • 1 ½ cups all-purpose flour (180 g)
  • 2 teaspoons baking powder (8 g)
  • ½ teaspoon salt (3 g)

Glaze & Topping:

  • 1 cup powdered sugar (120 g)
  • 2–3 tbsp elderflower lemonade (Belvoir Farms recommended) (30-45 g)
  • Edible flowers and/or chopped pistachios, for garnish

Method

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a large bowl, whisk together olive oil, eggs, and sugar until smooth and light.
  3. Stir in ground pistachios, almond flour, milk, vanilla, and lemon extract.
  4. Sift in all-purpose flour, baking powder, and salt. Mix until just combined—don’t overmix.
  5. Pour batter into prepared Bundt pan and bake 35–40 minutes, or until a toothpick comes out clean.
  6. Cool cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  7. For the glaze, whisk powdered sugar with elderflower lemonade until smooth and pourable.
  8. Drizzle glaze generously over the cooled cake, then top with edible flowers and/or chopped pistachios.

ake Ahead & Storage

Make Ahead

This Olive Oil Pistachio Bundt Cake is actually better the next day — which makes it perfect for entertaining. The olive oil keeps the crumb incredibly moist, and the pistachio flavor deepens as it sits.

You can bake the cake 1–2 days in advance. Once completely cooled, wrap it tightly in plastic wrap and keep it at room temperature. I recommend waiting to add the powdered sugar glaze until the day you plan to serve it for the prettiest finish.

If you’re really planning ahead, you can bake the cake up to 1 month in advance and freeze it (unglazed). Wrap it tightly in plastic wrap, then again in foil. Thaw overnight at room temperature, then glaze before serving.

Storage

Because this cake is made with olive oil instead of butter, it stays soft and tender for days.

  • Room Temperature: Store tightly covered for up to 4 days.
  • Refrigerator: You can refrigerate it for up to 1 week, but let slices come to room temperature before serving for the best texture.
  • Freezer: Freeze slices individually for quick treats. Wrap well and freeze up to 1 month.

Pro tip: If the glaze softens slightly after a day or two, that’s completely normal — it just melts beautifully into the cake and makes every bite even more luscious.