Description
This Pistachio Lemon Loaf is a delightful combination of nutty crunch and bright citrus flavor. A moist and tender cake infused with fresh lemon juice and zest, complemented by roasted pistachios folded into the batter and sprinkled on top. Topped with a tangy lemon glaze, this loaf makes a perfect treat for any time of day, whether as a breakfast option, afternoon snack, or light dessert.
Ingredients
Scale
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 (for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with nonstick baking spray to ensure the cake does not stick after baking.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, kosher salt, and crushed roasted pistachios. This mixture will give the loaf its structure and nutty flavor.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together for about 5 minutes until the mixture is light and fluffy, which will help create a tender crumb in the loaf.
- Add Eggs and Extracts: Beat in the eggs one at a time to incorporate air and add moisture. Then mix in the fresh lemon juice, lemon zest, and vanilla extract to provide the bright citrus notes and fragrance.
- Combine Wet and Dry Ingredients: Gradually beat in half the dry ingredient mixture until just combined. Then mix in the plain Greek yogurt to add moisture and a slight tang. Finally, beat in the remaining dry ingredients until the batter is smooth, scraping down the sides of the bowl as needed.
- Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 55 to 65 minutes, or until the center is set and the top turns a golden color. Check doneness by inserting a toothpick into the center – it should come out clean.
- Cool the Cake: Remove the loaf from the oven and allow it to cool in the pan for 30 minutes. Then carefully transfer the cake onto a wire rack and let it cool completely before glazing.
- Prepare Lemon Glaze: In a bowl, whisk together the freshly grated lemon zest, powdered sugar, and lemon juice until the glaze is smooth and pourable.
- Glaze and Garnish: Pour the lemon glaze evenly over the cooled loaf, allowing it to drip down the sides. Sprinkle the top with chopped pistachios for added texture and a beautiful finishing touch.
Notes
- Ensure the butter is softened to room temperature for proper creaming with sugar.
- Use fresh lemon juice and zest to get the best citrus flavor.
- Do not overmix the batter once the flour is added to keep the loaf tender.
- If you don’t have roasted pistachios, you can lightly toast raw pistachios in a dry pan before crushing.
- Allow the loaf to cool completely before glazing to prevent the glaze from melting off.
- The lemon glaze can be adjusted in thickness by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
