Pistachio Lemon Loaf Cake
This moist and zesty Pistachio Lemon Loaf Cake blends nutty pistachios with bright lemon flavor, topped with a sweet lemon glaze. Perfect with tea or as a light dessert!
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Whisk
- Mixing bowls
- Spatula
Ingredients
Pistachio Lemon Loaf Cake
- 1 cup all-purpose flour
- 1/2 cup ground pistachios or finely chopped unsalted pistachios
- 1.5 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 2 large eggs room temperature
- 1/2 cup olive oil or melted butter
- 1/2 cup plain Greek yogurt or plant-based yogurt for dairy-free
- 1 lemon juice and zest
- 1 tsp vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped pistachios for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving overhangs for easy removal.
- In a medium bowl, whisk together flour, ground pistachios, baking powder, and salt until evenly mixed.
- In a large bowl, whisk together the sugar, eggs, olive oil, yogurt, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
- Gently fold the dry ingredients into the wet mixture using a spatula. Stir only until just combined to avoid overmixing.
- Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth and glossy. Adjust consistency if needed.
- Once the loaf is cool, drizzle with lemon glaze and sprinkle with chopped pistachios if desired. Let glaze set before slicing.
Notes
For a dairy-free option, use plant-based yogurt. You can also substitute melted butter for olive oil depending on preference.