Description
This Lemon Pistachio Loaf is a deliciously moist and tender cake infused with fresh lemon zest and juice, complemented by roasted pistachios for a delightful crunch. Topped with a tangy lemon glaze and optional chopped pistachios, it’s perfect for a refreshing dessert or an elegant teatime treat.
Ingredients
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour, divided
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tbsp all-purpose flour (for grinding pistachios)
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 Tablespoons fresh lemon zest (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
Pistachios
- 1/2 cup (65g) pistachios (roasted, salted preferred)
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
- Prepare Oven and 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 with nonstick spray to ensure easy removal of the loaf.
- Grind Pistachios: Place the pistachios and 1 tablespoon of flour into a small food processor. Pulse until they are finely chopped but still slightly coarse, stopping before they become fine crumbs. This adds texture to your loaf.
- Combine Dry Ingredients: In a medium bowl, whisk together the ground pistachios, the remaining 1 and 1/2 cups flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed until the mixture becomes light and creamy, about 3 minutes.
- Add Eggs and Wet Ingredients: With the mixer on low speed, add eggs one at a time, making sure each is fully incorporated before adding the next. Then add the sour cream, lemon juice, vanilla extract, and almond extract. Beat on medium speed until combined, scraping down the bowl sides as needed. It’s okay if the mixture appears curdled.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Avoid over-mixing to keep the loaf tender. Finish mixing by hand if necessary. The batter will be thick.
- Transfer and Bake: Pour or spoon the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 65–75 minutes, loosely tenting with aluminum foil halfway through to prevent over-browning. The loaf is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool the Loaf: Let the loaf cool in the pan on a cooling rack for 1 hour. Remove the loaf carefully from the pan and place it directly on the rack over parchment or a baking sheet. You can add the icing while the loaf is slightly warm or once fully cooled.
- Prepare Icing: In a medium bowl, whisk together sifted confectioners’ sugar, lemon juice, and heavy cream or milk until smooth.
- Ice and Garnish: Pour the lemon icing evenly over the loaf to cover the top. Sprinkle with coarsely chopped pistachios if desired. Allow the icing to set for a couple of hours to achieve neat slices.
- Storage: Cover leftover loaf and store 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 you can use raw pistachios and adjust salt accordingly.
- Baking times may vary depending on your oven; start checking doneness at 65 minutes with a toothpick test.
- The batter may look curdled after mixing wet ingredients; this is normal and won’t affect the final texture.
- For a dairy-free version, substitute sour cream with coconut yogurt and use a non-dairy milk or cream in the icing.
- Allow the icing to fully set before slicing to avoid messy cuts.
