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Lemon Pistachio Loaf Recipe

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3.9 from 13 reviews

A soft and buttery lemon pistachio loaf cake featuring fresh lemon zest and ground pistachios, topped with a sweet and tangy lemon glaze. This cake is perfect for brunch, afternoon tea, or dessert, offering a delightful balance of nutty and citrus flavors in every bite.

Ingredients

For the Cake

  • 1/2 cup (65g) pistachios (roasted, salted preferred)
  • 1 and 1/2 cups (188g) all-purpose flour, divided (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 Tablespoons fresh lemon zest (from about 2 large lemons)
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full-fat sour cream or plain Greek yogurt, at room temperature
  • 3 Tablespoons (45g/ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract

For the Icing

  • 1 cup (120g) confectioners’ sugar, sifted
  • 1 and 1/2 Tablespoons (23g/ml) fresh lemon juice
  • 1 Tablespoon (15g/ml) heavy cream or milk
  • Optional: coarsely chopped pistachios for topping

Instructions

  1. Preheat and Prepare Pan: Lower the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan thoroughly with nonstick spray to prevent sticking.
  2. Grind Pistachios: Place the pistachios and 1 tablespoon of flour into a small food processor. Pulse until the pistachios are finely chopped but not ground into a powder, stopping before they become too crumbly.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachios, remaining flour, baking powder, and salt. Set aside this dry mixture.
  4. Cream Butter, Sugar, and Zest: Using a handheld or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed until light and creamy, approximately 3 minutes. This aerates the batter for a tender crumb.
  5. Add Eggs and Wet Ingredients: With the mixer running on low speed, add eggs one at a time, fully incorporating each before adding the next. Then add sour cream (or Greek yogurt), fresh lemon juice, vanilla extract, and almond extract. Beat on medium speed until everything is combined, scraping down the bowl as necessary. The mixture might appear curdled, which is normal.
  6. Combine Dry and Wet Ingredients: Add the dry mixture to the wet ingredients and beat on low speed just until incorporated. Avoid over-mixing to maintain the cake’s texture. If needed, finish mixing by hand with a spatula. The batter will be thick.
  7. Bake the Cake: Pour or spoon the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 65–75 minutes. Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning on top. The cake is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  8. Cool the Cake: Allow the cake to cool in the pan on a cooling rack for 1 hour. Then, carefully remove it from the pan and place it directly on the rack set over parchment paper or a baking sheet.
  9. Prepare Icing: In a medium bowl, whisk together sifted confectioners’ sugar, fresh lemon juice, and heavy cream or milk until smooth and pourable.
  10. Finish and Serve: Pour the lemon icing over the cake while it is still slightly warm or wait for it to cool completely. Sprinkle with optional chopped pistachios. Allow the icing to set for a couple of hours before slicing to achieve neater slices.
  11. Storage: Cover and store any leftover cake at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Using roasted, salted pistachios adds extra flavor, but unsalted can be used if preferred.
  • Make sure all wet ingredients are at room temperature for best mixing results.
  • The batter may look curdled before baking; this is normal and will not affect the texture.
  • Loosely tenting with foil halfway through baking prevents the loaf top from burning while allowing it to cook through.
  • The icing can be adjusted in thickness by adding more confectioners’ sugar or lemon juice as desired.
  • For a dairy-free version, substitute butter and sour cream/Greek yogurt with plant-based alternatives and use nondairy milk for icing.
  • Store the cake properly to keep it moist and fresh for several days.

Find it online: https://recipesbyliza.com/lemon-pistachio-loaf-recipe/