So refreshing with a glass of iced tea on a summer afternoon!

PREHEAT OVEN TO 325º

9X5-INCH LOAF PAN

(Grease with vegetable oil and line with

parchment paper, leaving an overhang)

1/3 CUP VEGETABLE OIL – more for pan

¾ CUP RAW PISTACHIOS

ZEST OF 2 LEMONS

1 ¾ CUPS FLOUR -All purpose, your favorite

1 CUP SUGAR

2 TSP BAKING POWDER

½ TSP KOSHER SALT

5 TBS EXTRA VIRGIN OLIVE. OIL

7 TBS LEMON JUICE – freshly squeezed, divided

2 CUPS POWDERED SUGAR

Pulse the pistachios in a food processor until finely ground. Not to worry if there are a few larger pieces. Remove a heaping tablespoon and set aside.

In a large bowl whisk together, lemon zest, flour, sugar, baking powder, salt and the remaining pistachios. Stir olive oil, 2 tbs lemon juice, remining 1/3 cup vegetable oil and ½ cup water in a small bowl and combine well. Pour the oil mixture into the dry ingredients and fold with a rubber spatula to combine. Be very careful not to overmix or the batter will become pasty. Pour into prepared pan, tilting to evenly distribute.  The batter should reach halfway up the sides of the pan.

Bake, 50-60 minutes, until golden brown and it should spring back when gently pressed and a cake tester comes out clean with just a slight bit of crumb attached. Let cool on a wire rack for 2-3 hours. Using the parchment, carefully lift the cake out of the pan. Place again on wire rack after peeling away the parchment.

FROSTING

Whisk together, powdered sugar that has been sifted to remove lumps, 3 tbs lemon juice in a medium bowl. When nice and smooth, slowly drizzle in the remaining 2 tbs lemon juice as needed, until you have a thick but pourable glaze. Pour the glaze over the cake letting it drip down the sides. Immediately sprinkle the reserved pistachios on top of the wet glaze and let sit for an additional 30-45 minutes.

BUON MANGIATE!