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
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
