Description
This Pistachio Lemon Loaf is a delightful combination of nutty pistachios and zesty lemon flavors baked into a moist, tender cake. Enhanced with a tangy lemon glaze and a crunchy pistachio garnish, this loaf makes for a perfect treat during any season, balancing sweet and citrus notes with the rich texture of Greek yogurt.
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). Spray a 9×5 inch loaf pan with nonstick baking spray to prevent sticking.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, kosher salt, and crushed roasted unsalted pistachios. Set aside.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 5 minutes. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing.
- Add Eggs and Extracts: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then beat in fresh lemon juice, lemon zest, and vanilla extract until combined.
- Combine Wet and Dry Ingredients: Gradually beat half of the dry ingredients into the wet mixture until just incorporated. Follow with the plain Greek yogurt, then gently beat in the remaining dry ingredients, scraping down the bowl as needed to combine everything evenly.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 55 to 65 minutes, or until the center is set and the top turns golden brown. A toothpick inserted in the center should come out clean.
- Cool in Pan: Remove the loaf from the oven and let it cool in the pan for about 30 minutes to set properly.
- Cool Completely: Carefully remove the cake from the pan and place it on a wire rack to cool completely before glazing.
- Prepare Lemon Glaze: In a bowl, whisk together freshly grated lemon zest, powdered sugar, and fresh lemon juice until smooth and glossy.
- Glaze and Garnish: Pour the lemon glaze evenly over the cooled loaf. Finish by sprinkling chopped pistachios on top for added texture and visual appeal. Let the glaze set before slicing and serving.
Notes
- For best results, use fresh lemons for juice and zest to maximize flavor.
- Allow the loaf to cool completely before glazing to prevent melting the glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Make sure the pistachios are roasted and unsalted to avoid overpowering the delicate sweetness.
- The Greek yogurt adds moisture and tang; substitute with sour cream if preferred.
