Description
Moist and tender Lemon Pistachio Loaf packed with ground roasted pistachios, fresh lemon zest and juice, covered in a sweet lemon glaze.
Ingredients
Loaf Batter:
1/2 cup (65g) pistachios (I like using roasted, salted pistachios)
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), 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
Icing:
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, for topping: coarsely chopped pistachios
Instructions
1. Preheat oven to 350°F (175°C), grease and line a 9×5-inch pan; pulse pistachios with 1/2 cup flour in a food processor until fine, then whisk with remaining flour, baking powder, and salt.
2. Rub lemon zest into granulated sugar, then beat in softened butter for 2 minutes until light and fluffy.
3. Beat in eggs one at a time, followed by sour cream, lemon juice, vanilla extract, and almond extract.
4. Fold pistachio flour mixture into wet batter just until combined.
5. Spread into prepared loaf pan and bake for 50 to 60 minutes until a toothpick comes out clean; cool completely on a wire rack.
6. Whisk confectioners’ sugar, lemon juice, and cream until smooth, pour over cooled loaf, top with chopped pistachios, and serve.
Notes
Pulse pistachios with flour to prevent oiliness. Tent with foil at 35 minutes if browning too quickly.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Bread / Dessert
- Method: Baking
- Cuisine: American / European
Nutrition
- Calories: 340
- Sugar: 36g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 16g
- Protein: 5g