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Lemon Pistachio Loaf with Lemon Glaze Recipe

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4.3 from 15 reviews

This Lemon Pistachio Loaf is a delightful citrusy cake bursting with toasted pistachio flavor. Moist and tender from a creamy sour cream base, it’s perfectly balanced with fresh lemon zest and juice, and finished with a tangy lemon glaze and optional crunchy pistachio topping. Ideal for breakfast, snack, or dessert, this loaf cake offers an elegant twist on classic flavors with a nutty crunch.

Ingredients

Main Batter

  • 1/2 cup (65g) pistachios (roasted, salted preferred)
  • 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 pure vanilla extract
  • 1/2 teaspoon almond extract

Glaze and Topping

  • 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 Oven and Prepare 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 thoroughly with nonstick spray to prevent sticking during baking.
  2. Process Pistachios: Place pistachios with 1 tablespoon of flour in a small food processor. Pulse until finely chopped but not ground into crumbs. Set aside this ground pistachio mixture to be incorporated later.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachios, remaining flour, baking powder, and salt. This ensures the leavening is evenly distributed.
  4. Cream Butter, Sugar, and Zest: Using a stand or handheld mixer with paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed until light, fluffy, and creamy, about 3 minutes. This step creates a tender texture by incorporating air.
  5. Add Eggs: Reduce mixer speed to low and add eggs one at a time, fully incorporating each before adding the next. Stop the mixer after the second egg is mixed in.
  6. Add Wet Ingredients: Add sour cream, lemon juice, vanilla extract, and almond extract to the batter. Beat on medium speed until thoroughly combined, scraping down the bowl as necessary. The batter may appear curdled but this is normal.
  7. Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet batter and mix on low speed just until combined. Avoid over-mixing to keep the loaf tender. If needed, finish mixing by hand.
  8. Fill Pan and Bake: Pour or spoon the batter into the prepared loaf pan, smoothing the top evenly. Bake for 65–75 minutes, tenting loosely with aluminum foil halfway through if the loaf browns too quickly. Test doneness with a toothpick inserted in the center—it should come out mostly clean with a few moist crumbs.
  9. Cool the Loaf: Let the loaf cool in the pan set over a cooling rack for 1 hour. Then invert and release the loaf onto the rack placed over parchment paper or a baking sheet for easier cleanup.
  10. Prepare the Icing: In a medium bowl, whisk the sifted confectioners’ sugar, fresh lemon juice, and heavy cream or milk until smooth and pourable. Pour over the slightly warm or fully cooled loaf.
  11. Finish and Serve: Sprinkle chopped pistachios over the glaze if desired. Let the icing set for a couple hours before slicing to achieve neat slices. Store leftovers covered at room temperature up to 3 days, or refrigerate for up to 1 week.

Notes

  • Using roasted, salted pistachios adds a nice depth of flavor, but unsalted can be used if preferred.
  • Sour cream or Greek yogurt provides moisture and slight tang; do not substitute with low-fat versions for best texture.
  • Tenting the loaf with foil prevents over-browning during the longer baking period.
  • The batter might look curdled after adding wet ingredients; this is normal and will result in a moist cake.
  • Allow the glaze to fully set on the loaf before slicing for clean cuts.
  • Storage: Keep the loaf covered tightly to maintain moisture; refrigeration will extend shelf-life but can firm the glaze.

Find it online: https://cookedbysarah.com/lemon-pistachio-loaf-with-lemon-glaze-recipe/