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Pistachio Lemon Loaf Recipe

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3.8 from 11 reviews

This Pistachio Lemon Loaf is a delightful blend of zesty lemon and crunchy pistachios, baked into a moist and tender cake. Enhanced with Greek yogurt for extra moisture and topped with a sweet lemon glaze and chopped pistachios, this loaf is perfect for an afternoon treat or a refreshing dessert.

Ingredients

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

  • 1 lemon (zest freshly grated)
  • 1 ½ cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped pistachios (for topping)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Spray a 9x5-inch loaf pan thoroughly with nonstick baking spray to ensure the loaf removes easily after baking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, kosher salt, and crushed pistachios. Set aside.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light in color and fluffy in texture, about 5 minutes. Scrape down the bowl's sides and bottom occasionally to ensure even mixing.
  4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then incorporate the fresh lemon juice, lemon zest, and vanilla extract, mixing until combined.
  5. Combine Dry Ingredients and Yogurt: Add half of the dry ingredient mixture to the wet ingredients, mixing to combine. Then add the Greek yogurt and blend. Finally, fold in the remaining dry ingredients, scraping down the bowl as needed to ensure everything is thoroughly mixed.
  6. Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  7. Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for 30 minutes. Then carefully remove it from the pan and allow it to cool completely on a wire rack.
  8. Prepare Lemon Glaze: In a large bowl, whisk together the freshly grated lemon zest, powdered sugar, and fresh lemon juice until smooth and pourable.
  9. Glaze and Garnish: Once the loaf is fully cooled, drizzle the lemon glaze evenly over the top and sprinkle with chopped pistachios for added texture and flavor.

Notes

  • Use roasted, unsalted pistachios to control salt levels and enhance natural nuttiness.
  • Ensure the loaf is completely cool before glazing to prevent the glaze from melting and sliding off.
  • Greek yogurt adds moisture and a slight tang, but can be substituted with sour cream if unavailable.
  • Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allow the loaf to come to room temperature before serving if refrigerated for best texture and flavor.

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