Description
Indulge in the delightful combination of bright lemon flavor and crunchy pistachios with this Pistachio Lemon Loaf Recipe. This moist and tender loaf, topped with a zesty lemon glaze, is perfect for a spring dessert or anytime treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped pistachios (plus more for topping)
- optional lemon glaze: 1/2 cup powdered sugar + 1–2 tablespoons lemon juice
Dry Ingredients:
Wet Ingredients:
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Combine Ingredients: Add dry ingredients in batches, alternating with milk. Stir in chopped pistachios.
- Bake: Pour batter into pan, bake for 45–50 minutes until a toothpick comes out clean.
- Cool and Glaze: Cool in pan for 10 minutes, then transfer to a wire rack. Drizzle with lemon glaze and sprinkle with pistachios.
Notes
- For extra moisture, brush the loaf with lemon syrup (equal parts sugar and lemon juice heated until dissolved) before glazing.
- This loaf freezes well—wrap tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
