Description
This Pistachio Lemon Loaf is a moist and flavorful cake featuring a perfect balance of tangy lemon and crunchy roasted pistachios. With a creamy Greek yogurt base and a zesty lemon glaze, this loaf cake is an elegant treat ideal for breakfast, dessert, or afternoon tea.
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 and Garnish
- 1 lemon, zest freshly grated
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 3 tablespoons chopped pistachios
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with nonstick baking spray to ensure the cake doesn’t stick.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, kosher salt, and crushed roasted pistachios to evenly distribute the leavening agents and nuts.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 5 minutes. This step incorporates air for a tender crumb.
- Scrape Bowl: Scrape down the sides and bottom of the mixing bowl periodically to ensure even mixing.
- Add Eggs and Extracts: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the fresh lemon juice, lemon zest, and vanilla extract, blending well.
- Combine Wet and Dry Ingredients: Add half of the dry flour mixture to the wet ingredients and beat just until combined. Next, beat in the plain Greek yogurt to add moisture and texture.
- Finish Batter: Add the remaining dry ingredients and mix until just combined. Avoid overmixing to keep the loaf tender. Scrape down the bowl as needed.
- Bake: Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes. The cake is done when the center is set and the top is golden brown. Use a toothpick to verify doneness; it should come out clean.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 30 minutes to set.
- Cool Completely: Gently remove the cake from the pan and transfer it to a wire rack to cool completely before glazing.
- Prepare Lemon Glaze: In a bowl, whisk together the freshly grated lemon zest, powdered sugar, and lemon juice until smooth and silky.
- Glaze and Garnish: Pour the lemon glaze evenly over the cooled loaf. Sprinkle the top with chopped pistachios for a crunchy and decorative finish.
Notes
- Ensure butter is fully softened for easier creaming and better texture.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- Use freshly squeezed lemon juice and zest for the best flavor.
- The glaze adds a bright tartness that complements the sweetness of the loaf perfectly.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf freezes well; wrap tightly and thaw at room temperature before glazing.
