Pistachio Lemon Loaf
User Reviews
5
Pistachio Lemon Loaf
Description
The Pistachio Lemon Loaf blends all-purpose flour, baking powder, salt, and crushed roasted pistachios to form the dry base. The wet mixture mixes softened butter and granulated sugar until fluffy, then eggs, fresh lemon juice and zest, and vanilla extract are incorporated. Alternating with the Greek yogurt, the dry ingredients combine gently, preserving moisture and creating a tender crumb. Baked in a loaf pan until golden and fully set, it cools before being topped with a glaze of fresh lemon zest, powdered sugar, and lemon juice, which adds a bright finish. Chopped pistachios sprinkled on top provide a pleasant crunch and visual appeal.
The resulting loaf pairs well with tea or coffee and can be served as a breakfast treat, snack, or a light dessert. The combination of lemon and pistachios gives it a refreshing but balanced flavor profile.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup pistachios roasted are fine, I don’t use salted, crushed
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 3 egg large
- 2 tablespoons lemon juice fresh
- 2 tablespoons lemon zest fresh
- 1 tablespoon vanilla extract
- 1 cup yogurt plain, Greek
- lemon glaze
- 1 lemon zest freshly grated
- 1 ½ cups powdered sugar
- 2 tablespoons lemon juice fresh
- 3 tablespoons pistachio chopped
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick baking spray.
- In a small bowl, whisk together the flour, baking powder, salt and pistachios.
- In the bowl of your electric mixer, beat the butter and sugar together until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl a few times. Beat in the eggs one at a time. Beat in the lemon juice, lemon zest and vanilla extract.
- Beat in half of the dry ingredients. Beat in the greek yogurt. Beat in the remaining dry ingredients until combined, making sure to scrape down the bowl as you go.
- Pour the mixture in the loaf pan. Bake for 55 to 65 minutes, or until the center is set and the top is golden. Remove from the oven and let cool for 30 minutes. Gently remove the cake from the pan and let it cool completely. Once cool, drizzle with the glaze and sprinkle with pistachios.
- lemon glaze
- Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled. Sprinkle with the pistachios.
User Reviews
Overall Rating
5
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