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Lemon Pistachio Loaf Recipe

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3.9 from 9 reviews

This delightful Lemon Pistachio Loaf features a tender, moist crumb infused with bright lemon zest and tangy lemon juice, complemented by the rich crunch of pistachios. Topped with a smooth lemon glaze and optional chopped pistachios, this loaf bread is perfect for breakfast, tea time, or a light dessert.

Ingredients

Lemon Pistachio Loaf

  • 1/2 cup (65g) pistachios (roasted, salted preferred)
  • 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

Lemon Glaze

  • 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

  1. Preheat and prepare pan: Lower the oven rack to the lower-third position and preheat your oven to 350°F (177°C). Generously grease an 8×4-inch loaf pan with nonstick spray to ensure easy removal later.
  2. Chop pistachios: Place the pistachios and 1 tablespoon of the flour into a small food processor. Pulse until the pistachios are finely chopped but still coarsely ground, avoiding turning them into fine crumbs to maintain texture.
  3. Mix dry ingredients: In a medium bowl, whisk together the ground pistachios, the remaining flour, baking powder, and salt. Set this mixture aside for later use.
  4. Cream butter and sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed until the mixture is light, fluffy, and creamy, about 3 minutes.
  5. Add eggs: With the mixer running on low speed, incorporate the eggs one at a time. After adding the second egg, stop the mixer to avoid overmixing.
  6. Add wet ingredients: Add the sour cream, fresh lemon juice, vanilla extract, and almond extract to the bowl. Beat on medium speed until all ingredients are combined, stopping occasionally to scrape down the sides and bottom of the bowl. The batter might look curdled at this stage, which is normal.
  7. Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients and gently beat on low speed until just combined. Avoid over-mixing to maintain a tender crumb. Finish mixing by hand if necessary to ensure everything is well incorporated. The batter will be thick.
  8. Transfer to loaf pan and bake: Spoon the batter into the prepared loaf pan and smooth the top evenly. Bake for 65–75 minutes, loosely tenting the top with aluminum foil halfway through to prevent over-browning. The loaf is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  9. Cool the loaf: Remove the loaf from the oven and allow it to cool in the pan on a wire rack for 1 hour. Then, carefully take the loaf out of the pan and place it directly on the cooling rack set over a sheet of parchment paper or a baking sheet.
  10. Prepare lemon glaze: In a medium bowl, whisk together the sifted confectioners’ sugar, lemon juice, and heavy cream or milk until smooth.
  11. Glaze and garnish: Pour the lemon glaze evenly over the slightly warm or completely cooled loaf. Sprinkle coarsely chopped pistachios on top if desired. Allow the glaze to set for a couple of hours before slicing to achieve clean slices.
  12. Storage: Cover any leftover cake and store it at room temperature for up to 3 days or refrigerate for up to 1 week for longer freshness.

Notes

  • You can use either full-fat sour cream or plain Greek yogurt; both provide moisture and tang.
  • Be sure to let your eggs and dairy come to room temperature for better mixing and texture.
  • Do not overmix once the dry ingredients are incorporated to avoid a dense loaf.
  • Loaf baking times can vary depending on the oven, so start checking at 65 minutes but allow extra time if needed.
  • Allow the glaze to set before slicing to maintain neat, clean slices.
  • Using roasted salted pistachios adds extra flavor, but if using unsalted, you may want to adjust salt to taste.
  • Store the cake properly covered to prevent drying out.

Find it online: https://cookedbygrace.com/lemon-pistachio-loaf-recipe/