Oh, friends, you are in for a treat! We’re baking up a Pistachio Lemon Loaf that’s going to knock your socks off. Imagine a tender, lemony cake studded with crunchy pistachios, topped with a sweet, zesty glaze. It’s the perfect pick-me-up for any day, and trust me, you won’t be able to resist a second slice. Plus, it’s a breeze to whip up, making it ideal for both seasoned bakers and kitchen newbies.
Why You’ll Love This Recipe
- Zesty & Nutty Perfection: The bright lemon flavor combined with the earthy pistachios is a match made in heaven. It’s a flavor combo that’s both refreshing and comforting.
- Moist & Tender Texture: Thanks to the Greek yogurt, this loaf is incredibly moist and tender. Every bite is a delight!
- Easy Elegance: This loaf looks and tastes like a fancy bakery treat, but it’s surprisingly simple to make. You’ll impress everyone with your baking skills!
- Perfect for Any Occasion: Whether it’s a cozy brunch, an afternoon tea, or a simple dessert, this loaf is always a hit.
Ingredients You’ll Need
Let’s gather our lemony, nutty ingredients:
- All-Purpose Flour: The foundation of our loaf.
- Baking Powder: For a light and airy texture.
- Kosher Salt: Enhances the flavors.
- Crushed Pistachios: Roasted are fine, but unsalted is preferred.
- Unsalted Butter: Softened, for a rich and creamy batter.
- Granulated Sugar: Sweetens the loaf.
- Large Eggs: Binds the ingredients and adds moisture.
- Fresh Lemon Juice & Zest: For a bright, citrusy flavor.
- Vanilla Extract: Adds depth of flavor.
- Plain Greek Yogurt: For a moist and tender crumb.
- Powdered Sugar: For the sweet, smooth glaze.
For the Lemon Glaze:
- Lemon Zest & Juice: More lemony goodness!
- Chopped Pistachios: For a pretty and crunchy topping.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to add your own twist? Here are some fun ideas:
- Poppy Seed Power: Add a tablespoon or two of poppy seeds to the batter for a subtle crunch and visual appeal.
- Almond Bliss: Use almond extract instead of vanilla for a nutty variation.
- Citrus Medley: Combine lemon zest and juice with orange or lime for a multi-citrus flavor.
- Berry Burst: Fold fresh blueberries or raspberries into the batter for a fruity surprise.
How to Make Pistachio Lemon Loaf
Step 1: Prep the Ingredients
Preheat the oven to 350 degrees F. Spray a 9×5 loaf pan with nonstick baking spray.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, salt, and crushed pistachios.
Step 3: Cream the Butter and Sugar
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs, lemon juice, lemon zest, and vanilla extract.
Step 4: Combine Wet and Dry
Beat in half of the dry ingredients, then the Greek yogurt, and finally the remaining dry ingredients.
Step 5: Bake the Loaf
Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a tester comes out clean.
Step 6: Cool and Glaze
Let the loaf cool for 30 minutes, then remove it from the pan and cool completely. Whisk together the glaze ingredients and drizzle over the loaf. Sprinkle with chopped pistachios.
Pro Tips for Making the Recipe
- Use Room Temperature Ingredients: Especially the butter and eggs, for a smooth batter.
- Don’t Overmix: Mix until just combined to keep the loaf tender.
- Test for Doneness: A tester inserted in the center should come out clean.
- If the top of the loaf is browning too quickly, tent it with foil.
How to Serve Pistachio Lemon Loaf
This loaf is perfect for any occasion!
- Brunch Delight: Serve slices alongside coffee or tea.
- Afternoon Treat: Enjoy a slice with a cup of tea or lemonade.
- Dessert Darling: Serve it as a light and refreshing dessert.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Freezing
Freeze the loaf without the glaze. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge.
Make Ahead
You can bake the loaf ahead of time and store it at room temperature. Glaze and add the pistachios just before serving.
FAQs
1. Can I use salted pistachios?
Yes, but omit or reduce the kosher salt in the recipe.
2. Can I use a different type of yogurt?
Full-fat or 2% Greek yogurt is best for moisture, but you can use regular yogurt if needed.
3. How do I know when the loaf is done?
A tester inserted in the center should come out clean, and the top should be golden brown.
4. Can I make this loaf gluten-free?
Yes, use a gluten-free all-purpose flour blend.
Go ahead, bake this Pistachio Lemon Loaf and prepare to be amazed! It’s a bright, flavorful, and utterly delicious treat that’s perfect for any occasion. Enjoy every lemony, nutty bite!
PrintPistachio Lemon Loaf Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pistachio Lemon Loaf is a delightful and moist cake that combines the nutty flavor of pistachios with the bright, zesty taste of lemon. A perfect balance of sweet and tangy, this loaf cake is topped with a simple lemon glaze and sprinkled with chopped pistachios for a beautiful finish. Ideal for brunch, tea time, or a sweet treat any time of day.
Ingredients
Loaf Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup crushed pistachios (roasted, unsalted)
- 1/2 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:
- 1 lemon, zest freshly grated
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 3 tablespoons chopped pistachios
Instructions
Loaf Cake:
- Preheat Oven and Prepare Pan:
- Preheat the oven to 350°F (175°C).
- Spray a 9×5 inch loaf pan with nonstick baking spray.
- Combine Dry Ingredients:
- In a small bowl, whisk together the flour, baking powder, salt, and crushed pistachios.
- Cream Butter and Sugar:
- In the bowl of an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
- Scrape down the sides and bottom of the bowl a few times.
- Add Eggs and Extracts:
- Beat in the eggs one at a time.
- Beat in the lemon juice, lemon zest, and vanilla extract.
- Combine Wet and Dry Ingredients:
- Beat in half of the dry ingredients until just combined.
- Beat in the Greek yogurt.
- Beat in the remaining dry ingredients until combined, scraping down the bowl as needed.
- Bake:
- Pour the mixture into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until the center is set and the top is golden.
- Remove from the oven and let cool for 30 minutes.
- Cool Completely:
- Gently remove the cake from the pan and let it cool completely.
Lemon Glaze:
- Combine Glaze Ingredients:
- Whisk the lemon zest, powdered sugar, and lemon juice together in a bowl until smooth.
- Glaze and Garnish:
- Pour the glaze over the cooled cake.
- Sprinkle with chopped pistachios.
Notes
- Use roasted, unsalted pistachios for the best flavor.
- Ensure your butter is softened for easy creaming.
- Do not overmix the batter after adding the flour.
- Use fresh lemon juice and zest for a bright, vibrant flavor.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg