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Lemon Pistachio Loaf

A delicious and comforting dessert that combines citrusy brightness with nutty richness, perfect for family gatherings or a sweet treat throughout the week.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup Pistachios Adds a rich, nutty flavor and a delightful crunch.
  • 2 cups All-purpose flour Forms the base of the loaf for structure.
  • 1 tbsp Baking powder Provides leavening to make the loaf light and fluffy.
  • 1 tsp Salt Enhances overall flavor and balances sweetness.
  • 1/2 cup Unsalted butter Brings moisture and richness to the loaf.
  • 1 cup Granulated sugar Provides sweetness and helps create a tender texture.
  • 2 tbsp Fresh lemon zest Infuses bright citrus notes throughout the loaf.
  • 3 large Eggs Create structure and richness while helping bind the ingredients together.
  • 1 cup Sour cream or plain Greek yogurt Ensures a moist crumb with tangy flavor.
  • 2 tbsp Fresh lemon juice Adds acidity and enhances citrus flavor.
  • 1 tsp Pure vanilla extract Enhances flavor with a warm aromatic touch.
  • 1/2 tsp Almond extract Provides a subtle nuttiness that complements the pistachios.
  • 1 cup Confectioners' sugar Used for the icing, adds sweetness and a smooth finish.
  • 2 tbsp Heavy cream or milk Optional for making the icing extra creamy.
  • 1/4 cup Coarsely chopped pistachios Optional for garnish, adding a colorful finish.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and grease an 8x4-inch loaf pan with nonstick spray.
  2. In a small food processor, pulse the pistachios with 1 tbsp of flour until finely chopped.
  3. In a medium bowl, whisk together ground pistachios, remaining flour, baking powder, and salt. Set aside.
Cooking
  1. In a large bowl, beat softened butter, sugar, and lemon zest on medium-high speed until light and creamy, about 3 minutes.
  2. With the mixer on low, add eggs one at a time until fully incorporated.
  3. Add sour cream, lemon juice, vanilla, and almond extract, and beat on medium speed until combined, scraping the bowl as needed.
  4. Gradually mix the dry ingredients into the wet mixture on low speed until just combined, avoiding over-mixing.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 65–75 minutes, tenting with foil as needed.
Serving
  1. Allow the cake to cool in the pan for 1 hour, then transfer to a cooling rack.
  2. In a medium bowl, whisk together confectioners' sugar, lemon juice, and milk/cream if using.
  3. Pour icing over the cooled loaf and sprinkle with chopped pistachios if desired. Allow icing to set before slicing.

Notes

For best results, use room temperature ingredients, and don’t over-mix the batter. Consider toasting the pistachios for enhanced flavor.