Pistachio Lemon Loaf Recipe

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.

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.

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.

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!

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