Description
A delightful Lemon Pistachio Loaf that combines tangy lemon flavors with nutty pistachios in a moist, tender cake. This loaf cake features a zesty lemon icing topped with crunchy pistachios, perfect for an elegant afternoon tea or a refreshing dessert.
Ingredients
For the Cake
- 1/2 cup (65g) pistachios (preferably roasted, salted)
- 1 and 1/2 cups (188g) all-purpose flour, 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 vanilla bean paste
For the Icing
- 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
- Prepare Oven and Pan: Lower the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray to prevent sticking.
- Chop Pistachios: Place the pistachios and 1 tablespoon of flour in a small food processor. Pulse just until finely chopped or coarsely ground, ensuring not to overprocess into crumbs.
- Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachios, remaining flour, baking powder, and salt. Set this mixture aside.
- Cream Butter, Sugar, and Lemon Zest: Using a handheld or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and fresh lemon zest on medium-high speed until light and creamy, about 3 minutes.
- Add Eggs and Wet Ingredients: With the mixer running on low, add the eggs one at a time until fully incorporated. Then add sour cream, lemon juice, and vanilla bean paste. Beat on medium speed until combined, scraping down the bowl as needed. The batter may appear curdled, which is normal.
- Combine Wet and Dry Ingredients: Add the dry mixture to the wet mixture. Beat gently on low speed until just combined; avoid over-mixing. If necessary, finish mixing by hand for an even blend. The batter will be thick.
- Fill Pan and Bake: Pour or spoon the batter into the prepared loaf pan and smooth the top. Bake for 65–75 minutes, tenting loosely with foil halfway through to prevent excessive browning. The loaf is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 1 hour. Carefully remove the cake from the pan and place it directly on the rack set over parchment or a baking sheet. This cooling setup allows any glaze drips to be caught.
- Prepare Icing: Whisk together sifted confectioners’ sugar, lemon juice, and heavy cream or milk in a medium bowl until smooth and pourable.
- Glaze and Garnish: Pour the lemon icing over the slightly warm or completely cooled cake. Sprinkle chopped pistachios on top if desired. Allow the icing to set for a couple of hours before slicing for clean cuts.
- Storage: Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Make sure all wet ingredients are at room temperature for best mixing results.
- Do not overprocess pistachios; you want a coarse texture, not nut powder.
- Tenting with foil during baking helps prevent the loaf from over-browning while the center cooks through.
- If sour cream is unavailable, full-fat Greek yogurt is a great substitute.
- The icing sets best after a few hours; slice the loaf after the glaze is firm for neater pieces.
- Stored leftovers can be warmed slightly before serving for a fresh-baked feel.
