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Lemon Pistachio Loaf Cake
Carolina Gomez

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
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Dessert
Cuisine: Fusion (Mediterranean-inspired)
Calories: 280
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • measuring cups/spoons
  • Loaf pan (9x5-inch)
  • Rubber spatula
  • Cooling rack
  • Zester & juicer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then add lemon zest and juice.
  5. Stir in Greek yogurt (or sour cream) and milk until smooth.
  6. Fold dry ingredients into wet ingredients with a spatula.
  7. Gently fold in chopped pistachios.
  8. Pour batter into the prepared loaf pan and smooth the top.
  9. Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
  10. 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