Lemon Pistachio Loaf Cake
Lemon Pistachio Loaf Cake is a delicious way to make the most of citrus –– it has a tender, perfectly textured crumb and is loaded with crushed pistachios. All drizzled with a bright lemon glaze, this is the perfect nutty, tart cake that you can eat for breakfast or dessert.
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Servings: 8 servings
Ingredients
- 2 cups all purpose flour
- ¾ cup ground raw pistachios (+1 tablespoon for topping)
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ¼ cup granulated sugar
- 1 tablespoon lemon zest
- 3 large eggs room temp
- ¾ cup neutral oil
- ½ cup sour cream room temp
- 1 teaspoon vanilla extract
GLAZE:
- 1 ⅔ cup powdered sugar
- 1-2 teaspoon lemon juice about 1 lemon
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350℉.
- In your food processor, pulse your pistachios until they're a crumb, some bigger chunks is ok. In a medium-sized bowl, add the flour, baking powder, salt, and ground pistachios.
- In a separate medium-sized bowl, mix together the lemon zest and granulated sugar with your hands, rubbing them together until fragrant.
- To the lemon sugar, mix in the eggs, oil, sour cream, and vanilla extract.
- Add the mixed dry ingredients into the bowl with the wet ingredients, and mix until just combined.
- Spray and line your loaf pan with parchment paper. Pour in the batter and bake for 50-55 minutes.
- When the cake is out of the oven and slightly cooled (about 20 minutes), mix together the powdered sugar, lemon, and vanilla extract. Pour over the cake and top with additional pistachios if desired.
Nutrition Estimate
Calories: 637kcal | Carbohydrates: 84g | Protein: 8g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 288mg | Potassium: 199mg | Fiber: 2g | Sugar: 57g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg