Pistachio Lemon Loaf
A lemon loaf cake with crushed pistachios in the batter and Greek yogurt for a moist crumb, finished with a lemon glaze and more chopped pistachios. It eats well as a breakfast slice or a light dessert with tea.
Ingredients
Main
- 1½ cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup pistachios, crushed; roasted are fine, unsalted
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 egg, large
- 2 tablespoon lemon juice, fresh
- 2 tablespoon lemon zest, fresh
- 1 tablespoon vanilla extract
- 1 cup plain Greek yogurt
Lemon glaze
- 1 lemon, zest freshly grated
- 1½ cup powdered sugar
- 2 tablespoon lemon juice, fresh
- 3 tablespoon pistachios, chopped
Method
- Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick baking spray.
- In a small bowl, whisk together the flour, baking powder, salt and pistachios.
- In the bowl of your electric mixer, beat the butter and sugar together until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl a few times. Beat in the eggs one at a time. Beat in the lemon juice, lemon zest and vanilla extract.
- Beat in half of the dry ingredients. Beat in the greek yogurt. Beat in the remaining dry ingredients until combined, making sure to scrape down the bowl as you go.
- Pour the mixture in the loaf pan. Bake for 55 to 65 minutes, or until the center is set and the top is golden. Remove from the oven and let cool for 30 minutes. Gently remove the cake from the pan and let it cool completely. Once cool, drizzle with the glaze and sprinkle with pistachios.
- lemon glaze: Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled. Sprinkle with the pistachios.