This incredibly moist Pistachio Lemon Loaf is soft, buttery, and packed with nutty pistachio flavor. Finished with a sweet lemon glaze and sprinkled with chopped pistachios, it’s the perfect cake for brunches, baby showers, afternoon tea, or any special occasion. Despite being called a “bread,” it’s wonderfully tender and tastes more like a rich pound cake.
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Servings: 10–12 slices
Ingredients
For the Loaf
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120g) sour cream or plain Greek yogurt
- ¼ cup (60ml) whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon almond extract (optional)
- ¾ cup finely chopped unsalted pistachios
- A few drops of green food coloring (optional)
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Garnish
- ¼ cup chopped pistachios
- Extra lemon zest (optional)
