Description
This Pistachio Lemon Loaf is a delightful dessert combining the nutty flavor of pistachios with the bright freshness of lemon. Moist and tender, it’s perfect for spring baking or enjoying with afternoon tea. The loaf features a tender crumb enhanced with Greek yogurt and lemon zest, topped optionally with a tangy lemon glaze for an added zing.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup shelled pistachios, finely chopped
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup plain Greek yogurt or sour cream
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely chopped pistachios, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure full integration.
- Mix Wet Ingredients: Stir in the Greek yogurt (or sour cream), lemon zest, fresh lemon juice, and vanilla extract into the wet mixture to add moisture and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir gently until just combined to avoid overmixing which could make the loaf dense.
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is cooked through.
- Cool: Allow the loaf to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely.
- Add Glaze (Optional): If desired, whisk together powdered sugar and lemon juice to make a glaze, then drizzle it over the cooled loaf for a sweet, tangy finish.
Notes
- For extra texture and visual appeal, sprinkle additional chopped pistachios on top of the batter before baking.
- The loaf keeps well at room temperature for up to 3 days when stored in an airtight container.
- You can freeze the loaf for up to 2 months; thaw completely before serving.
