Description
A bright and tender lemon pistachio loaf with a soft, buttery crumb, fresh citrus flavor, and crunchy pistachios, perfect for breakfast or an afternoon treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup shelled pistachios, roughly chopped
- Optional glaze:
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract.
- Mix in Greek yogurt until smooth.
- Gradually add dry ingredients, stirring just until combined.
- Fold in chopped pistachios.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If desired, whisk powdered sugar and lemon juice and drizzle over the cooled loaf.
Notes
- Reduce added salt if using salted pistachios.
- Avoid overbaking to keep the loaf moist.
- Substitute a 1:1 gluten-free flour blend if needed.
- Add white chocolate chips for extra sweetness.
- Store at room temperature for up to 3 days or refrigerate up to 5 days.
- Freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
