Lemon Pistachio Loaf
Easy Lemon Pistachio Loaf recipe with fresh lemon zest and chopped pistachios. Moist, tangy cake perfect for tea time or dessert.
Equipment
- oven
- 9x5 inch loaf pan
- parchment paper
- mixing bowl
- whisk
- electric mixer
- spatula
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
Wet Ingredients
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.5 cup whole milk at room temperature
Add-ins and Glaze
- 0.5 cup shelled pistachios finely chopped
- 2 tbsp lemon zest
- 0.25 cup fresh lemon juice
Instructions
- Preheat your oven to 350°F and grease a 9x5-inch loaf pan, then line it with parchment paper for easy removal.
- Whisk together the flour, baking powder, and salt in a medium bowl until well combined and set aside.
- In a large mixing bowl, cream the softened butter and sugar with an electric mixer on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl to ensure everything is fully incorporated.
- Alternate adding the dry ingredients and the milk to the butter mixture, mixing on low speed just until the batter is smooth with no streaks of flour remaining.
- Fold in the chopped pistachios and lemon zest with a spatula until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- While the loaf is still warm in the pan, brush the top with the fresh lemon juice to allow it to soak in and create a moist, tangy crust.
Notes
Ready in just 70 minutes!