If you’re searching for a delightful dessert that bursts with vibrant flavors and a perfect balance of textures, the Pistachio Lemon Loaf Cake with Lemon Glaze Recipe is precisely what you need. This cake is a beautiful harmony of nutty, crunchy pistachios paired with zesty, refreshing lemon, enveloped in a moist, tender crumb and topped with a tangy lemon glaze that adds just the right touch of sweetness. Whether you’re baking for a cozy afternoon tea or impressing guests at a weekend brunch, this Pistachio Lemon Loaf Cake with Lemon Glaze Recipe serves up warmth, freshness, and an unforgettable taste experience.

Pistachio Lemon Loaf Cake with Lemon Glaze Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that work together to create a loaf cake rich with flavor, texture, and brightness. Each component is essential: pistachios bring a lovely crunch and earthiness, while lemon juice and zest inject that unmistakable citrus zing that lifts the whole cake.

All-purpose flour: The sturdy base that forms the cake’s tender structure.
Baking powder: Helps the cake rise beautifully for a light texture.
Kosher salt: Enhances all the flavors and balances the sweetness.
Crushed pistachios: Roasted and unsalted, these add crunch and a nutty depth.
Unsalted butter: Provides richness and moisture to the cake.
Granulated sugar: Sweetens the loaf while contributing to a soft crumb.
Large eggs: Bind everything together and add moisture.
Fresh lemon juice: Adds a burst of tart, refreshing citrus flavor.
Fresh lemon zest: Packs in intense lemon aroma and flavor.
Vanilla extract: Adds a warm, subtle sweetness that complements lemon perfectly.
Plain Greek yogurt: Makes the cake moist and tender with a slight tang.
Powdered sugar: For the luscious, smooth lemon glaze.
Chopped pistachios: For sprinkling on top, adding visual appeal and extra texture.

How to Make Pistachio Lemon Loaf Cake with Lemon Glaze Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C) and greasing a 9 by 5-inch loaf pan with nonstick baking spray. This preparation is crucial to ensure your cake bakes evenly and releases easily from the pan without any crumbs left behind.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, kosher salt, and crushed pistachios. This combination incorporates the texture and nutty flavor right into the batter, making every slice delightful.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the softened unsalted butter with the granulated sugar until the mixture is pale and fluffy, about five minutes. This step is essential; the air you whip in here is what makes the cake tender and light.

Step 4: Add Eggs and Flavors

Beat in the eggs one at a time to fully incorporate them. Then add fresh lemon juice, zest, and vanilla extract for that citrusy, floral lift that defines this Pistachio Lemon Loaf Cake with Lemon Glaze Recipe.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and Greek yogurt in batches, beginning and ending with the dry mix. This keeps the batter smooth and avoids overmixing, which can toughen the cake. Remember to scrape the bowl down occasionally to mix everything evenly.

Step 6: Bake the Loaf

Pour the batter into your prepared pan and bake for 55 to 65 minutes. You’re looking for a golden-brown top and a set center—test with a toothpick to make sure it comes out clean. Then allow the cake to cool for 30 minutes in the pan before transferring it out to cool completely.

Step 7: Prepare the Lemon Glaze

Whisk together fresh lemon zest, powdered sugar, and lemon juice until smooth and glossy. This glaze is tangy and sweet, perfectly complementing the nutty loaf beneath it.

Step 8: Glaze and Garnish

Pour the lemon glaze over the cooled loaf and sprinkle with chopped pistachios for extra crunch and a pretty finishing touch. Let it set slightly before slicing.

How to Serve Pistachio Lemon Loaf Cake with Lemon Glaze Recipe

Garnishes

Sprinkle some extra crushed pistachios or a few thin lemon slices on top to make your presentation pop. Fresh mint leaves can also add a vibrant green touch and a refreshing aroma.

Side Dishes

This loaf pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. You could also serve it alongside a cup of hot tea or coffee to balance the citrus brightness with warm, comforting flavors.

Creative Ways to Present

Try serving slices of this Pistachio Lemon Loaf Cake with a drizzle of honey or a smear of mascarpone cheese for a decadent twist. For entertaining, create mini loaf cakes or loaf cake muffins topped with a drizzle of lemon glaze and pistachios for delightful individual servings.

Make Ahead and Storage

Storing Leftovers

Store your leftover Pistachio Lemon Loaf Cake with Lemon Glaze Recipe in an airtight container at room temperature for up to three days. If you prefer, refrigeration can extend its freshness to about five days, just be sure to wrap it well to prevent drying out.

Freezing

This loaf freezes beautifully. Wrap it tightly in plastic wrap and place it in a freezer bag or container. It will keep well for up to three months. Thaw overnight in the refrigerator to maintain its moist texture.

Reheating

If you like your cake warm, pop a slice in the microwave for about 15 seconds or warm it gently in a low oven for just a few minutes. This breathes new life into the loaf and makes that lemon glaze soft and irresistible.

FAQs

Can I substitute the Greek yogurt with something else?

Yes! If you don’t have Greek yogurt, sour cream or buttermilk are great alternatives that provide the same moist texture and slight tang.

Do I have to use roasted pistachios?

Roasted pistachios add a deeper flavor and crunch, but if all you have is raw, you can lightly toast them in a dry pan for a few minutes before using.

How do I know when the cake is fully baked?

Use a toothpick inserted in the center—it should come out clean or with just a few moist crumbs attached, but no wet batter.

Is this recipe suitable for gluten-free baking?

This recipe calls for all-purpose flour, but you can try a gluten-free flour blend designed for baking. Note that texture might vary slightly.

Can I make mini loaves instead of one big loaf?

Absolutely! Adjust baking time accordingly, reducing it to around 25 to 30 minutes, and keep an eye on them as they bake.

Final Thoughts

This Pistachio Lemon Loaf Cake with Lemon Glaze Recipe is a true delight that feels both special and approachable. Its bright lemon flavor combined with the nutty crunch of pistachios creates an inviting dessert to share with friends or savor quietly at home. I encourage you to give this recipe a try—you might just find it becoming your new favorite go-to for gatherings or cozy afternoons with a cup of tea.

Pistachio Lemon Loaf Cake with Lemon Glaze Recipe

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4.1 from 37 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 1 loaf (about 8 slices) 1x
Diet: Vegetarian

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Description

This Pistachio Lemon Loaf is a delightful blend of zesty lemon and crunchy pistachios baked into a moist, tender cake. Enhanced with Greek yogurt for richness and topped with a tangy lemon glaze, this loaf offers a perfect balance of sweet and tart flavors, ideal for breakfast, dessert, or an afternoon treat.

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

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray 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 until evenly mixed.
Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl occasionally to incorporate all ingredients fully.
Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the fresh lemon juice, lemon zest, and vanilla extract for added flavor.
Combine Wet and Dry Ingredients: Add half of the dry ingredient mixture to the wet ingredients and beat just until combined. Next, beat in the Greek yogurt to add moisture and richness. Follow by incorporating the remaining dry ingredients, mixing until just combined, and scraping down the bowl as needed.
Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes or until the center is set and the top is golden brown. A toothpick inserted in the center should come out clean.
Cool: Remove the loaf from the oven and let it cool in the pan for 30 minutes. After that, gently remove the cake from the pan and allow it to cool completely on a wire rack.
Prepare Lemon Glaze: While the loaf cools, whisk together the freshly grated lemon zest, powdered sugar, and lemon juice until the glaze is smooth and pourable.
Glaze and Garnish: Pour the lemon glaze over the cooled loaf, spreading it evenly. Finally, sprinkle the top generously with chopped pistachios for added texture and a beautiful finishing touch.

Notes

The pistachios should be roasted and unsalted to enhance flavor without adding extra saltiness.
Ensure the butter is fully softened to achieve a creamy batter texture.
Do not overmix the batter after adding flour to keep the loaf tender.
The glaze can be adjusted in sweetness by adding more powdered sugar if desired.
For best results, use fresh lemon juice and zest to maximize the lemon flavor.

Prep Time: 20 minutes
Cook Time: 55-65 minutes
Category: Baking
Method: Baking
Cuisine: American