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Lemon Pistachio Loaf
Bright lemon meets nutty pistachio in this tender loaf, finished with a silky lemon glaze and crunchy pistachio pieces.
★★★★☆
(102 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time20 min
Bake time1 hr 10 min
Total time3 hr
Makes8
Ingredients
1
1/2 cup (65g) pistachios (I like using roasted, salted pistachios)
2
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), divided
3
1 and 1/2 teaspoons baking powder
4
1/2 teaspoon salt
5
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
6
1 cup (200g) granulated sugar
7
2 Tablespoons fresh lemon zest (about 2 large lemons)
8
2 large eggs, at room temperature
9
3/4 cup (180g) full-fat sour cream or plain Greek yogurt, at room temperature
10
3 Tablespoons (45g/ml) fresh lemon juice
11
1 teaspoon pure vanilla extract
12
1/2 teaspoon almond extract
13
1 cup (120g) confectioners’ sugar, sifted
14
1 and 1/2 Tablespoons (23g/ml) fresh lemon juice
15
1 Tablespoon (15g/ml) heavy cream or milk
16
optional, for topping: coarsely chopped pistachios
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