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Lemon Pistachio Loaf Recipe

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4.4 from 14 reviews

This Lemon Pistachio Loaf is a moist, flavorful cake combining the nutty crunch of roasted pistachios with bright, zesty lemon. Perfect for a spring or summer dessert, it features a tender crumb made with sour cream and a tangy lemon glaze topped with chopped pistachios for added texture. Easy to prepare and baked to golden perfection in an 8×4-inch loaf pan, this elegant treat is ideal for gatherings, afternoon tea, or as a delightful snack.

Ingredients

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour, divided (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tbsp all-purpose flour (for processing pistachios)

Nuts

  • 1/2 cup (65g) roasted, salted pistachios
  • Optional topping: coarsely chopped 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

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

Instructions

  1. Prepare the 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 the loaf does not stick.
  2. Grind pistachios: Place the pistachios and 1 tablespoon of flour into a small food processor. Pulse until the pistachios are finely chopped or coarsely ground, taking care not to process them into fine crumbs.
  3. Combine dry ingredients: In a medium bowl, whisk together the ground pistachios, the remaining flour, baking powder, and salt. Set this mixture aside for later.
  4. Cream butter, sugar, and zest: In a large bowl using a handheld or stand mixer fitted with a 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 speed, add the eggs one at a time, ensuring each is fully incorporated. Then add the sour cream, lemon juice, vanilla extract, and almond extract. Beat on medium speed until combined, stopping to scrape down the bowl as needed. The batter may look curdled, which is normal.
  6. Mix dry into wet ingredients: Add the dry ingredient mixture 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.
  7. Pour batter into pan and bake: Spoon or pour the thick batter into the prepared loaf pan and smooth the top. Bake for 65–75 minutes, loosely tenting the pan 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.
  8. Cool the loaf: Let the cake cool in the pan on a wire rack for 1 hour. Carefully remove the loaf from the pan and place it directly on the rack over parchment paper or a baking sheet.
  9. Make the lemon icing: In a medium bowl, whisk together the sifted confectioners’ sugar, lemon juice, and cream or milk until smooth.
  10. Glaze and top the loaf: Pour the icing over the warm or cooled cake, spreading evenly. Sprinkle with chopped pistachios if desired. Let the icing set for a couple of hours before slicing for cleaner cuts.
  11. Store leftovers: Cover and store any leftover cake at room temperature for up to 3 days, or refrigerate for up to 1 week.

Notes

  • Use roasted and salted pistachios for the best flavor and texture contrast in the loaf and topping.
  • The batter may look curdled after adding wet ingredients; this is normal and will not affect the final texture.
  • Tenting the cake with foil halfway through baking prevents the top from browning too quickly.
  • Allow the icing to set for a few hours for the best slicing experience and flavor melding.
  • If sour cream is unavailable, plain full-fat Greek yogurt is a perfect substitute for moisture and tanginess.
  • To get zest from lemons, use a microplane grater, avoiding the bitter white pith beneath the skin.

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