Lemon Pistachio Loaf Recipe
Introduction
This Lemon Pistachio Loaf blends bright citrus flavors with the rich crunch of pistachios for a delightful treat. Moist and tender, it’s perfect for afternoon tea or a simple dessert that feels special without much fuss.
Ingredients
- 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
- 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 for topping: coarsely chopped pistachios
Instructions
- Step 1: 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.
- Step 2: Place the pistachios and 1 tablespoon of flour in a small food processor. Pulse until pistachios are finely chopped but not crumbly.
- Step 3: In a medium bowl, whisk together the ground pistachios, remaining flour, baking powder, and salt. Set aside.
- Step 4: In a large bowl, beat the butter, sugar, and lemon zest on medium-high speed until light and creamy, about 3 minutes.
- Step 5: With mixer on low, add eggs one at a time, fully incorporating each before adding the next.
- Step 6: Add sour cream, lemon juice, vanilla, and almond extract. Beat on medium speed until combined, scraping down bowl as needed. Mixture may look curdled—that’s normal.
- Step 7: Add dry ingredients to wet and mix on low speed until just combined. Avoid over-mixing. Finish mixing by hand if necessary.
- Step 8: Pour batter into prepared pan and smooth the top. Bake 65–75 minutes, tenting with foil halfway to prevent over-browning. Cake is done when a toothpick comes out mostly clean.
- Step 9: Cool cake in pan on a rack for 1 hour. Remove cake and place on rack over parchment or baking sheet to catch drips.
- Step 10: Whisk confectioners’ sugar, lemon juice, and cream or milk to make icing. Pour over warm or cooled cake and sprinkle with pistachios if desired. Let icing set before slicing.
Tips & Variations
- Use roasted, salted pistachios for added depth of flavor, but unsalted works well too.
- If you prefer a dairy-free version, substitute sour cream with a coconut yogurt alternative and use a plant-based milk for the icing.
- Add a teaspoon of lemon extract instead of almond extract for a brighter lemon flavor.
- For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend measured cup-for-cup.
Storage
Store the loaf covered at room temperature for up to 3 days or refrigerate for up to 1 week. Before serving, bring to room temperature or warm slightly to restore moistness. The icing sets best after a couple of hours but remains delicious chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shelled, unsalted pistachios?
Yes, unsalted pistachios work perfectly. The saltiness from roasted, salted pistachios enhances flavor but can be omitted if you prefer less salt.
What if I don’t have a food processor to chop the pistachios?
You can finely chop the pistachios with a sharp knife. Just be careful to chop them into small pieces without turning them into powder.
Print
Lemon Pistachio Loaf Recipe
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf (8×4-inch pan), about 10 slices 1x
Description
This Lemon Pistachio Loaf is a moist and flavorful cake featuring bright lemon zest and juice paired with crunchy roasted pistachios. The loaf is enriched with sour cream for tender crumb and topped with a tangy lemon glaze and optional chopped pistachios that add texture and a nutty finish. Perfect for breakfast, brunch, or a zesty afternoon treat.
Ingredients
Scale
For the Loaf:
- 1/2 cup (65g) pistachios (roasted, salted)
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), 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: coarsely chopped pistachios for topping
Instructions
- Preheat and Prepare 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 evenly with nonstick spray to prevent sticking during baking.
- Chop Pistachios: Place the pistachios and 1 tablespoon of flour into a small food processor. Pulse until the pistachios are finely chopped but not ground to a powder, stopping before they become fine crumbs. This ensures a crunchy texture in the loaf.
- Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachios, remaining flour, baking powder, and salt. Set aside for later incorporation.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, sugar, and lemon zest on medium-high speed until light and creamy, about 3 minutes. This step incorporates air for a tender loaf.
- Add Eggs and Wet Ingredients: With the mixer running on low speed, add eggs one at a time, fully incorporating each before adding the next. Then add sour cream, fresh lemon juice, vanilla extract, and almond extract. Beat on medium speed until mixed, scraping down the bowl as needed. The batter may look curdled, which is normal.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and beat on low speed just until combined. Avoid over-mixing to maintain a tender crumb; finish mixing by hand if necessary. The batter will be thick.
- Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 65 to 75 minutes, tenting loosely 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.
- Cool the Loaf: Let the loaf cool in the pan on a cooling rack for 1 hour. Then carefully remove it from the pan and place directly on the rack set over parchment paper or a baking sheet. You can glaze while the cake is still slightly warm or wait until fully cooled.
- Prepare the Icing: Whisk together the sifted confectioners’ sugar, fresh lemon juice, and heavy cream or milk in a medium bowl until smooth and pourable.
- Glaze and Garnish: Pour the icing over the top of the loaf evenly. If desired, sprinkle coarsely chopped pistachios on top to add crunch and visual appeal. Allow the icing to set for a couple of hours before slicing for neat cuts.
- Storage: Cover and store any leftover cake at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Using roasted and salted pistachios adds more flavor, but unsalted can also be used.
- The batter may look slightly curdled after adding sour cream and lemon juice, which is normal.
- Tenting the loaf with foil halfway through baking prevents over-browning on top.
- The lemon glaze will set after a couple of hours; slice the loaf once the icing is fully set for clean slices.
- Substitute sour cream with plain Greek yogurt for a slightly tangier flavor.
- Store leftovers well covered to keep the loaf moist.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon pistachio loaf, lemon loaf recipe, pistachio cake, lemon cake with glaze, nutty lemon cake
