Pistachio Lemon Loaf
Pistachio Lemon Loaf is a delightful blend of zesty lemon and nutty pistachios that creates a moist, flavorful cake perfect for any occasion. With its golden-brown crust and rich buttery texture, this loaf offers a refreshing taste experience that is sure to impress friends and family. Whether you’re serving it at brunch or as a sweet treat after dinner, this recipe guarantees rave reviews and requests for the secret.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- ½ cup unsalted butter, softened
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 cup chopped pistachios (toasted)
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add lemon zest and juice until well combined.
- Gradually fold in dry ingredients with milk until just mixed; avoid overmixing.
- Gently fold in chopped pistachios, then pour batter into the prepared pan.
- Bake for 50-60 minutes or until a toothpick comes out clean. Let cool before slicing.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor, consider substituting pistachios with walnuts or almonds. Use a microplane for easy lemon zesting without bitterness from the pith. To store leftovers, keep in an airtight container at room temperature for up to three days.