Pistachio Lemon Cake Loaf

Bright, zesty, and tender, this Pistachio Lemon Cake Loaf delivers the perfect balance of citrus freshness and nutty richness. Whether served with afternoon tea or as a sweet finale to a meal, it’s a show-stopping loaf that feels both elegant and homey. With its moist crumb, lemony glaze, and pretty pistachio garnish, each slice is a feast for the senses.

Why You’ll Love This Recipe

• Zesty + Nutty Flavor: Lemon and pistachio are a refreshing, crowd-pleasing combo.
• Moist & Fluffy Texture: Creamed butter and milk keep the crumb light and luscious.
• Versatile: Enjoy it as breakfast, dessert, or a teatime treat.
• Gorgeous Presentation: The lemon glaze and pistachio topping make it visually stunning.
• Simple Prep: Straightforward ingredients and steps make this beginner-friendly.

Ingredients

For the Cake:

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup shelled pistachios, finely chopped
• 1 tsp baking powder
• 1⁄2 tsp salt
• 1⁄2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1⁄2 cup milk

Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp lemon juice
• 1 tbsp lemon zest
• Chopped pistachios for garnish

Directions

Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line it with parchment paper.

Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • 1 1⁄2 cups all-purpose flour
  • 1⁄2 cup finely chopped pistachios
  • 1 tsp baking powder
  • 1⁄2 tsp salt
• Set aside.

Cream the Butter and Sugar

• In a large mixing bowl, beat 1⁄2 cup softened butter with 1 cup granulated sugar using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).

Add the Eggs and Flavorings

• Beat in 2 large eggs, one at a time, making sure each is fully incorporated.
• Add the zest of 1 lemon, 2 tbsp lemon juice, and 1 tsp vanilla extract, mixing until combined.

Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, alternating with 1⁄2 cup milk.
• Mix just until everything is fully combined. Avoid overmixing.

Bake

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake

• Let the cake cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool completely.

Prepare the Lemon Glaze

• In a small bowl, whisk together:
  • 1 cup powdered sugar
  • 2–3 tbsp lemon juice (adjust for desired consistency)
  • 1 tbsp lemon zest
• Whisk until smooth and pourable.

Glaze and Garnish

• Once the loaf is completely cool, drizzle the glaze generously over the top.
• Immediately sprinkle with chopped pistachios for texture and visual appeal.

Serve

• Let the glaze set slightly before slicing. Serve and enjoy!

Pro Tips and Variations

• Extra lemony? Add a few drops of lemon extract or a thin layer of lemon curd under the glaze.
• Nut-free option: Omit pistachios and replace with poppy seeds or skip entirely.
• Flavor twist: Try orange zest and juice for a citrus variation.
• Add-ins: Mix in white chocolate chips or dried cranberries for a sweet contrast.

Serving Suggestions

• Serve slices warm or room temperature with tea, coffee, or lemonade.
• Top with whipped cream or vanilla yogurt for a dessert version.
• Pair with a fruit salad or fresh berries for a brunch menu.

Storage / Reheating

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for longer freshness—up to 5 days.
• Freeze (without glaze) for up to 2 months. Thaw, glaze, and serve.
• Reheat slices in the microwave for 10–15 seconds if desired.

FAQs

Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

Can I skip the glaze?
Absolutely—the loaf is delicious on its own.

Can I use salted pistachios?
Yes, but reduce the added salt slightly and taste the batter.

Can I use lemon extract instead of zest?
Yes, use 1/2 teaspoon lemon extract in place of zest.

Can I use almond flour?
Not in equal parts—almond flour would significantly change the texture and density.

Conclusion

The Pistachio Lemon Cake Loaf is everything you want in a baked treat: it’s moist, zesty, nutty, and visually gorgeous. Whether served at brunch, with tea, or as a midday pick-me-up, this loaf will win over anyone who takes a slice. Easy to make, beautiful to serve, and simply bursting with flavor—this is a recipe worth repeating.

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