Description
Indulge in the delightful combination of pistachios and lemon with this Pistachio Lemon Loaf. A tender, nutty loaf cake bursting with citrus flavor, perfect for any occasion!
Ingredients
Scale
Dry Ingredients:
- 1 cup shelled unsalted pistachios, finely ground
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Optional Glaze:
- 1/2 cup powdered sugar mixed with 1–2 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Combine Wet Ingredients: Stir in the milk, lemon zest, lemon juice, and vanilla extract until combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just incorporated.
- Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle with lemon glaze if desired.
Notes
- For a more vibrant green color, add a drop of natural green food coloring.
- You can substitute almond flour for some of the all-purpose flour to enhance the nutty flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
