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Lemon Pistachio Loaf Recipe

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3.8 from 10 reviews

  • Author: Sara
  • Total Time: 3 hours (including cooling and glazing time)
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Lemon Pistachio Loaf is a moist, flavorful cake bursting with bright lemon zest and juice, complemented by the nutty crunch of roasted pistachios. The loaf is tenderened with sour cream and enhanced with almond and vanilla extracts for depth. Finished with a tangy lemon glaze and optional chopped pistachio topping, this elegant loaf is perfect for tea time or a delightful dessert.

Ingredients

For the Loaf

  • 1/2 cup (65g) pistachios (roasted, salted preferred)
  • 1 and 1/2 cups (188g) all-purpose flour, divided
  • 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 (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 topping: coarsely chopped pistachios

Instructions

  1. 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 prevent sticking.
  2. Chop pistachios: Place the pistachios with 1 tablespoon of the flour in a small food processor. Pulse until they are finely chopped but not turned into fine crumbs, creating a coarse ground nut texture.
  3. Combine dry ingredients: In a medium bowl, whisk the ground pistachios together with the remaining flour, baking powder, and salt. Set aside.
  4. Cream butter and sugar: Using a handheld or stand mixer with paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed until the mixture is light and creamy, about 3 minutes.
  5. Add eggs and wet ingredients: With the mixer running on low, add the eggs one at a time, fully incorporating each before adding the next. Then mix in the sour cream, lemon juice, vanilla extract, and almond extract on medium speed until combined. Scrape the bowl as needed; the batter may look curdled but that’s normal.
  6. Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and beat on low speed until just combined. Avoid overmixing; finish by hand if necessary. The batter will be thick.
  7. Pour batter and bake: Spoon the batter into the prepared loaf pan, smoothing the top. Bake for 65 to 75 minutes, tenting with aluminum foil halfway through to prevent excessive browning. The loaf is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  8. Cool the loaf: Let the cake cool in the pan on a wire rack for 1 hour. Then carefully remove the loaf 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 the sifted confectioners’ sugar, lemon juice, and heavy cream or milk until smooth and pourable.
  10. Glaze and garnish: Pour the icing evenly over the warm or completely cooled cake. Sprinkle with optional chopped pistachios. Allow the icing to set for a couple of hours before slicing for neat slices.
  11. Store leftovers: Cover and keep leftover cake at room temperature for up to 3 days, or refrigerate for up to 1 week.

Notes

  • Using room temperature ingredients (butter, eggs, sour cream) ensures better mixing and texture.
  • Do not over-process the pistachios to keep a crunchy texture within the loaf.
  • Tenting the loaf with foil halfway through baking prevents the crust from getting too dark.
  • The batter may appear curdled after adding wet ingredients; this is normal and does not affect the final result.
  • Allow the icing to fully set before slicing for clean slices.
  • For a dairy-free option, substitute butter, sour cream, and milk with plant-based alternatives.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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