3/4 cup roasted, salted pistachios
1/3 cup neutral oil like canola
1/4 cup lemon juice
5 Tbl Blood Orange Avocado Oil
Zest of 2 lemons
1/3 cup water
2 cups cake flour
1 Tbl baking powder
1 cup granulated sugar
1 tsp Pure Vanilla Extract
1 tsp Pure Lemon Extract
1 tsp Baker's Salt
For the Glaze:
2 cups powdered sugar
3 Tbl lemon juice
Crushed pistachios for garnish

With no eggs invited to the party to add supportive structure, this cake makes for a very delicate crumb. We love the play between the salty, roasted pistachios and tart citrus. Blood Orange Avocado Oil does a great job amping the citrus notes and we employ our one-two punch of pairing up Lemon and Vanilla Extracts to get those tart notes balanced in this delicious loaf cake. Yummy with a berry compote and a dollop of sweetened cashew cream.


1.Place a rack in middle of oven. Preheat to 325°F. Grease a 9x5" loaf pan with nonstick spray. Line with parchment creating overhangs or "handles" on the long sides. Spray the parchment.
2.Pulse pistachios in a food processor until mostly finely ground - it’s okay if some of the pieces are a bit larger. Set aside a heaping tablespoonful for garnishing.
3.Whisk lemon zest, flour, granulated sugar, baking powder, Baker's Salt and pistachios in a large bowl.
4.Whisk Canola Oil, Blood Orange Avocado Oil, 1/4 cup lemon juice, water and Extracts in a bowl to combine. Pour oil mixture onto dry ingredients all at once and fold with a rubber spatula to combine. Take care when folding and avoid overmixing. This batter contains a high ratio of liquid, which means it can get gummy if overworked. Pour into prepared pan and tilt to distribute. Batter should come halfway up the sides.
5.Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the center comes out clean, 50–60 minutes.
6.Transfer pan to a wire rack and let cake cool completely in pan, at least 2 hours. Using parchment overhang, lift cake out of pan and place on rack. Peel away parchment.
7.It's helpful if this cake is 100% cooled before attempting to handle - that is, if you're looking for a perfectly formed loaf cake. We have rushed to remove the cake from the pan, and while the cake did fall apart, it was still 100% delicious.

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