Lemon Pistachio Loaf Cake
Lemon Pistachio Loaf Cake is a moist, tender cake bursting with citrusy brightness and nutty pistachio crunch, perfect for tea time or dessert
Equipment
- Mixing bowls
- Electric mixer or whisk
- measuring cups/spoons
- Loaf pan (9x5-inch)
- Rubber spatula
- Cooling rack
- Zester & juicer
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup Greek yogurt or sour cream
- ⅓ cup milk
- Zest and juice of 1 large lemon
- ½ cup shelled unsalted pistachios finely chopped
- Optional: glaze made with ½ cup powdered sugar + 1–2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest and juice.
- Stir in Greek yogurt (or sour cream) and milk until smooth.
- Fold dry ingredients into wet ingredients with a spatula.
- Gently fold in chopped pistachios.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Cool on a rack, then drizzle with lemon glaze if desired.
Notes
Nutrition Facts (per slice, approx. 1/10 loaf):
- Calories: 280
- Protein: 5g
- Carbohydrates: 34g
- Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 140mg
- Fiber: 2g
- Sugar: 19g