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Pistachio Lemon Loaf Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 148 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf (about 8 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pistachio Lemon Loaf is a luscious, moist cake bursting with bright lemon flavor and a delightful crunch from roasted pistachios. Perfect for an afternoon tea or a refreshing dessert, this loaf combines a tender crumb with a tangy lemon glaze and a nutty topping that elevates every bite.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup crushed pistachios (roasted, unsalted)

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 tablespoon vanilla extract
  • 1 cup plain Greek yogurt

Lemon Glaze

  • 1 lemon, zest freshly grated
  • 1 ½ cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped pistachios

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×5 inch loaf pan with nonstick baking spray to ensure easy removal of the cake after baking.
  2. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, kosher salt, and crushed roasted pistachios until evenly mixed.
  3. Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened unsalted butter and granulated sugar on medium speed for about 5 minutes, or until the mixture is light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl occasionally to incorporate all ingredients.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the fresh lemon juice, lemon zest, and vanilla extract, blending thoroughly to combine the flavors.
  5. Incorporate Dry Ingredients and Yogurt: Add half of the dry ingredient mixture to the wet ingredients and beat until just combined. Next, mix in the Greek yogurt evenly, followed by the remaining dry ingredients, making sure to scrape down the bowl as needed to fully combine the batter without overmixing.
  6. Bake the Loaf: Pour the prepared batter into the loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is set and the top turns golden brown. Use a toothpick inserted into the center to check doneness; it should come out clean.
  7. Cool the Cake: Remove the loaf from the oven and let it cool in the pan for about 30 minutes. Carefully take the cake out of the pan and let it cool completely on a wire rack before applying the glaze.
  8. Prepare Lemon Glaze: In a small bowl, whisk together the freshly grated lemon zest, powdered sugar, and fresh lemon juice until the mixture is smooth and pourable.
  9. Glaze and Garnish: Pour the lemon glaze evenly over the cooled cake, allowing it to drip down the sides. Sprinkle with the chopped pistachios for a final touch of flavor and texture.

Notes

  • For best results, use freshly squeezed lemon juice and zest for a vibrant citrus flavor.
  • Ensure the butter is softened, not melted, for proper creaming with sugar.
  • Do not overmix the batter once the dry ingredients are added to keep the loaf tender.
  • The glaze can be adjusted by adding more lemon juice for a thinner consistency or more powdered sugar to thicken.
  • Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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