This Pistachio Lemon Cake Loaf is where nutty richness meets citrus brightness. Moist, buttery, and topped with a tangy lemon glaze and crushed pistachios, this loaf cake is perfect for tea time, brunch, or dessert. It’s easy to prepare and delivers bakery-level flavor in every slice.
Why You’ll Love Pistachio Lemon Cake Loaf
- Moist & Flavorful: Packed with the richness of pistachios and fresh lemon zest.
- Elegant Yet Easy: Simple ingredients, minimal steps, and impressive results.
- Perfect Texture: Finely chopped nuts folded into a soft, lemony crumb.
- Delicious Glaze: A citrusy-sweet finish that ties the whole loaf together.
- Great for Any Occasion: Whether for holidays or an afternoon treat, this loaf never disappoints.
Ingredients
For the Cake:
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup shelled pistachios, finely chopped
- 1 tsp baking powder
- 1⁄2 tsp salt
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1⁄2 cup milk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tbsp lemon zest
- Chopped pistachios (for garnish)
Directions
Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×5-inch loaf pan and line it with parchment paper if desired for easier removal.
Mix Dry Ingredients
- In a medium bowl, whisk together:
- 1½ cups all-purpose flour
- ½ cup finely chopped pistachios
- 1 tsp baking powder
- ½ tsp salt
- Set this dry mixture aside.
Cream Butter and Sugar
- In a large mixing bowl, add ½ cup softened butter and 1 cup granulated sugar.
- Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy.
Add Eggs and Flavorings
- Add the 2 large eggs, one at a time, beating well after each addition.
- Stir in:
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Combine Wet and Dry Mixtures
- Add the dry ingredients to the wet mixture in three additions, alternating with ½ cup milk in two additions.
- Mix gently after each addition, just until the batter is smooth. Do not overmix.
Bake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze
- In a small bowl, whisk together:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice (adjust to desired consistency)
- 1 tbsp lemon zest
- Mix until smooth and pourable.
Glaze and Garnish
- Once the loaf is completely cooled, drizzle the lemon glaze evenly over the top.
- Sprinkle with chopped pistachios for texture and decoration.
- Let the glaze set for 10–15 minutes before slicing and serving.
Pro Tips and Variations
- For a stronger lemon flavor: Add ½ tsp lemon extract to the batter.
- Texture tip: Pulse pistachios in a food processor until finely chopped but not powdery.
- Lighter version: Replace half the butter with plain Greek yogurt.
- Mix-ins: Add white chocolate chips or dried cranberries for a twist.
Serving Suggestions
- Serve with tea, coffee, or a light sparkling lemonade.
- Perfect as a brunch item, tea-time snack, or dessert.
- Dust with extra powdered sugar before serving for a classic look.
Storage/Reheating
Storage:
Wrap the cooled loaf tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing:
Wrap individual slices or the whole loaf in foil and place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.
Reheating:
Warm slices in the microwave for 10–15 seconds for a freshly baked feel.
Notes
- Use fresh lemon juice and zest for best flavor.
- If using salted pistachios, reduce added salt in the batter.
- Glaze should be thick enough to drizzle but not runny—adjust with sugar or juice as needed.
FAQs
Can I use a different nut instead of pistachios?
Yes, almonds or walnuts work well, but pistachios pair best with lemon.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
Can I skip the glaze?
Absolutely! The cake is delicious on its own, but the glaze adds extra citrus sweetness.
Can I double the recipe?
Yes, double and divide between two loaf pans. Adjust baking time accordingly.
Can I make this into cupcakes or a round cake?
Yes, but adjust baking time: ~20–25 minutes for cupcakes, 35–40 minutes for round cake pans.
Conclusion
This Pistachio Lemon Cake Loaf is the perfect blend of zesty and nutty, offering a refreshing twist on classic loaf cakes. Whether served as a morning treat or a delightful dessert, it’s a simple, crowd-pleasing recipe that delivers every time. With its moist crumb, bright glaze, and crunchy topping, it’s a loaf you’ll want to bake again and again.