Lemon Pistachio Loaf
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Sally's Baking Addiction · by Sally★ 4.8

Lemon Pistachio Loaf

NUTRITION · PER SERVING180M COOK
CAL 23%·PRO 13%
CARBS 62G54% OF CAL
2G FIBER42G SUGAR19G OTHER
FAT 21G42% OF CAL
11G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tender lemon loaf cake with ground pistachios and a bright lemon glaze. Perfect for brunch, afternoon tea, or anytime dessert.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

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Nutrition & ingredients

Ingredients

serves 8
  • 1/2 cup (65g) pistachios (I like using roasted, salted pistachios)
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), divided
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 Tablespoons fresh lemon zest (about 2 large lemons)
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full-fat sour cream or plain Greek yogurt, at room temperature
  • 3 Tablespoons (45g/ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup (120g) confectioners’ sugar, sifted
  • 1 and 1/2 Tablespoons (23g/ml) fresh lemon juice
  • 1 Tablespoon (15g/ml) heavy cream or milk
  • optional, for topping: coarsely chopped pistachios
PREP
20M
SODIUM
211MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.